White tea originated in the Chinese province of Fujian during the Song Dynasty (960-1279). White teas, which are un-oxidized, are produced from the new buds of the Camellia Sinensis plant during the months of April and May. The delicate flavor is very dependent upon correct harvesting and processing. White Tea can only be hand picked, and at 6,000 to 7,000 buds to the kilo of tea, these teas command high prices in the market. There are many misnomers about white tea, the most important of which is the caffeine content. White tea, because of its long withering process and because it is harvested from the top leaves and bud of the tea plant, can actually be higher in caffeine than oxidized teas.