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White tea is the least-processed style of true tea: young, downy buds and the first one or two leaves of Camellia sinensis, simply withered in air and dried, with no pan-firing, rolling or deliberate oxidation. The silvery, hair-covered buds give a pale, almost colourless straw-to-apricot liquor that is soft, gently sweet and lightly floral, with a delicate honeyed, hay-like character and very little astringency. It is a Chinese speciality, historically associated with Fujian province, and is prized for its subtlety and its high concentration of catechin antioxidants.