Domestic white tea is not yet easily accessible to consumers. It is made by simply withering and drying, so the process is the simplest, but it requires experience,
timing of work according to the weather, and good leaves, so the production volume
is not high. There is a saying that “white tea becomes tea after one year, medicine after three years, and treasure after seven years.” White tea that is stored for a long time has
the property of becoming even more delicious and effective . Since the nature of the tea is cold, it is good for body temperature management as it lowers the fever after exercise or drinking it in the summer . Since white tea is withered without being rubbed or roasted, there are no damage to the leaves, so the tea does not brew quickly, so it is good to let the boiled water cool for about 2 minutes at room temperature and then steep it for a long time . The biggest characteristic of white tea is that you can see white fluff. This fluff is called Baekho, and since no processing is done when making the tea, you can see fluff on the sprouts. Some people say that white tea tastes like water, but white tea is a tea made only with natural elements without any artificial processing, so it has the most natural taste, and if you taste the tea with a delicate sense of taste, you can find its wild characteristics.