White tea, also known as "Bai Cha" in Chinese, is highly regarded for its delicate white buds and silver needles. The finest quality of white tea is made from a single bud and leaf, known as "Bai Hao Yin Zhen" or "Silver Needle." However, due to its limited quantity, it is rarely accessible to the general public. Instead, white tea made from one bud and two leaves, known as "Bai Ye Cha" or "White Leaf Tea," is more widely recognized. Among them, "Bai Mu Dan" or "White Peony" is the most representative and can be tasted in tea houses and restaurants. Its liquor has a clear apricot yellow color and a sweet taste, making it an excellent accompaniment to meals. With a fermentation level of only about 3%, it sometimes carries a slight grassy flavor.

Another well-known type of white tea is "Gong Mei," also known as "Longevity Eyebrow," which is commonly consumed in tea houses. Gong Mei is made from small leaves of the white tea tree and has a lower grade compared to White Peony, not to mention the rarity of Silver Needle. It is considered the most popular type of white tea among the general public. The production process of Gong Mei is similar to that of White Peony, including withering and baking, but it also involves mild rolling and collision. As a result, it has a higher fermentation level, approximately 30%, giving it a stronger flavor and a darker tea liquor color. Therefore, many people are unaware that it belongs to the category of white tea.

White tea has a cooling effect, making it suitable for consumption during hot summers. Its mild and sweet taste leaves a lingering fragrance on the palate while helping to relieve heat and cool down the body. It is highly favored by the people of Hong Kong.