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White tea leaves are only slightly oxidized during a short withering process after being picked. Because of this, they are reputed to contain the highest levels of antioxidants and lowest levels of caffeine to be found in teas. Both the leaves and the resulting liquor are paler than one might be accustomed to in other tea varietals. The leaves of true China Whites from Fujian Province will almost always be covered with a white bloom that will take the form of either downy hair-like projections or a soft, ashy covering. Teas from other parts of the world have recently been processed in a white fashion, owing largely to the new-found demand for this previously extremely rare varietal.

The aroma of white tea is always subtle and must be looked for in order to be detected. When sensed by a tea enthusiast, the experience could be likened to discerning the freshness of a spring rain as it lingers in the scent of a fragrant summer flower – present but delicate, mild but lingering.