Most teas are rubbed or kneaded to break down the leaf’s surface. This brings liquid from the inside of the leaf to cover the outside. It provides for a shorter brewing time and more consistent flavor. White tea is not rubbed or kneaded at all. It is processed by drying naturally in the sun. At this point the water content is 8 to 10%. The qualities of the tea are separated at this time. The first class tea is 1 bud would be called Bai Hao needle tea. It is a 1 bud only tea and is the first picked tea of the spring. The second class tea is Bai Mu Dan. It consists of 1 bud and 1 leaf or 1 bud and 2 leaves. It is the second picked of the spring. The third class white tea is called Gong Mai. It consists of 1 bud with 3 or 4 leaves. It is the third picked of the spring. The fourth class is Shao Mai. It is the fourth picked in the spring and is all leaves, no buds. Shao Mai is a very precious tea, originally produced in Fujian province. Stored for 3 years, it is considered a medicine and after 7 years it is a very, very precious commodity. The white tea that Tea Dynasty has in stock is a first class bud tea only. It comes from Yunnan province and is produced from the first picking of the Pu-erh tea tree. It is available in both a loose bud tea and a tea cake.