White tea

White tea is a minimally processed tea made from the buds and young leaves of the Camellia sinensis plant. It is harvested in early spring and undergoes a short wilting and drying process, preserving its natural delicate flavour and colour. The minimal processing means it retains a high concentration of antioxidants.

White tea is primarily used as a flavouring agent in beverages, particularly in ready-to-drink iced teas and flavoured water. Its subtle, slightly sweet, and floral notes complement fruit flavours like peach and other delicate profiles. It is also sometimes used in confectionery and baked goods for a nuanced taste.

White tea is not considered a food additive and is consumed as a foodstuff. It is rich in polyphenols, which are plant compounds that have antioxidant properties. Some research suggests these compounds may contribute to various health benefits, though more robust human studies are needed. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for white tea consumption as it is a natural food product.