These are teas that have remained in their natural state. The leaves in this case only undergo two procedures: withering and firing. In order to obtain a level of moisture loss comparable to other teas, the leaves are left to wither for a much longer period of time: from 52 to 60 hours. They are then immediately dried in large pans for approximately half an hour. The process might appear simple but the production of white teas is nevertheless one of the most delicate. Withering in the open air is an operation impossible to control in terms of humidity and heat: the skill of the tea planter lies in accurately predicting weather conditions and organising the timing of the plucking accordingly. White teas are a Chinese speciality from the Fujian region