For your edification:

White tea is traditionally made from the hand-picked buds of the Camellia sinensis bush before they unfurl into leaves. In the last century or so, however, the top two baby leaves that flank the bud have also been added and the foundation of the style has widened. The name reflects the scrumptious fine silvery hairs that surround each bud.

One thing that will always define the category is that white teas are never subject to forced oxidation, though some whites will naturally oxidize over time as they are never heated to prevent it. The lightly processed buds and leaves yield a luxurious, pale yellow liquor that is sweet and delicate with herbaceous, floral, and/or fruity flavors. White teas are produced mainly in the Fujian Province of China, though there are other countries (India, Sri Lanka, Taiwan) that also have been known to produce it.

During China's Song Dynasty, the high quality standards for white tea and the extravagant flavors it produced made it the number one choice of the royal court. Hui Zong, one Song Dynasty Emperor, almost lost his entire empire, while in pursuit of the flavors of the perfect white tea.

Because of its minimal processing, white tea buds are high in theanine content which not only reduces mental and physical stress, but it also improves cognitive performance. It’s loaded with antioxidants (like all tea) and some studies even boast of the anticancer properties that white teas contain. And of course, it still contains universally worshiped caffeine!