White tea can be any cultivar (varietal) from Camillia sinensis. The process after plucking defines white tea—which is that almost nothing is done to the tea leaf after it is picked. After plucking, the leaves (or just the unfurled buds) are brought back to the processing facility and laid out to whither and naturally air dry. In some cases, because this tea is not de-enzymed like green tea, it may have some slight oxidation due to incidental bruising in transport. The flavor ranges from very light and mild to slightly toasty—depending on the cultivar and whether any bruising occurred.