White Tea (白茶) is the least processed of all the tea varieties. The leaves are naturally dried to remove moisture and yield a delicate, light-to-colourless and extremely refreshing liquor which has very little caffeine content. White Tea is well known to have high levels of antioxidants and numerous health benefits. 

Yellow Tea or Huángchá (黄茶; 黃茶) undergoes a slight post-oxidisation process by steaming the dried leaves under a damp encasement, yielding a sweeter and less "grassy" taste to Green Tea. With a distinct yellowish hue to the leaves and liquor, Yellow Tea has superior health benefits and is becoming increasingly rare and highly desired.