White tea
White tea is a lightly oxidized grown and harvested almost exclusively in China, primarily in the Fuijan province.
White tea comes from the delicate buds and younger leaves of the Chinese Camellia Sinensis plant. These buds and leaves are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing. This preserves the characteristic flavour of the white tea. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance

White tea contains high levels of catechins, a type of compounds that is responsible for lessening atherosclerotic plaques, reducing carcinogens, reducing risk of stroke, heart failure, diabetes and for the protection of skin from damage caused by UV light.

Yellow tea usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different from both white tea and green tea. The smell is sometimes mistaken for black if the tea is cured with other herbs, but similarities in taste can still be drawn between yellow, green and whiteteas. It can, however, also describe high-quality teas served at the Imperial court, although this can be applied to any form of imperially-served tea.