White tea, like green, oolong, and black, comes from the Camellia Sinensis plant. Two leaves and a bud are plucked to make white tea. The leaves are naturally withered and dried in the sun, undergoing the least amount of processing of the teas. These leaves show a very light green almost gray white color and are covered with velvet peach fuzz down. They appear light and voluminous and require extra room to produce a pale golden and slightly sweet infusion and can be re-steeped up to three times. These are believed to contain the lowest levels of caffeine of the teas and are very high in polyphenol count.