Silver Needle (Bai Hao Yinzhen): The Tea That Tastes Like Moonlight

Have you ever held moonlight in your hands? I have—or at least, something remarkably close to it.

In the misty mountains of China’s Fujian Province, during those fleeting days of early spring when the air hangs with possibility, tea farmers rise before dawn. Their fingers, practiced and gentle, move with reverence as they pluck only the newest, most perfect buds from special tea bushes. These buds, covered in a fine silver-white down that catches the morning light like dewdrops, will become one of the world’s most exquisite beverages: Silver Needle tea.

Known in China as Bai Hao Yin Zhen, this isn’t just tea—it’s liquid poetry, a luxury tea experience that has captivated emperors and tea connoisseurs for centuries. Unlike its more processed cousins, Silver Needle undergoes minimal handling, preserving a natural elegance that feels almost untouched by human hands.

When I first encountered Silver Needle, I was struck not by bold flavors shouting for attention, but by a subtle symphony playing quietly on my palate—notes that whispered rather than announced themselves. It was like tasting moonlight distilled into a cup: ethereal, pure, and hauntingly beautiful.

The story of Silver Needle is woven into the rich tapestry of Chinese tea culture, where luxury teas have been revered as treasures for thousands of years. While tea itself has been consumed in China since the Shang Dynasty (1766-1050 BC), the refined white teas we know today have a more recent—though still ancient—history.

Silver Needle’s ancestors first gained recognition during the Tang Dynasty (618-907 AD), a golden age of Chinese culture when the “pure” tea concept began to evolve. However, it was during the Qing Dynasty, around 1796, that the tea we now recognize as Silver Needle was officially documented. Initially known as Luxueya, it became the progenitor of all white teas, establishing a legacy of elegance that continues to this day.

What makes Silver Needle a true luxury tea goes beyond its taste—it’s about heritage, craftsmanship, and exclusivity. Produced exclusively in Fuding and Zhenghe counties of Fujian Province, this tea comes from specific cultivars of the Camellia sinensis plant, primarily the Da Bai (Big White) variety. These tea bushes, adapted to the unique microclimate of the region, produce the distinctive buds that define Silver Needle’s character.

The historical significance of Silver Needle extends beyond China. As European tea traders discovered this remarkable tea, it became a symbol of sophistication and refinement in Western tea culture as well. Today, among luxury teas from around the world, Silver Needle stands apart for its distinctive silvery-white buds and minimal processing, commanding respect and premium prices in the global market.

The term “gourmet tea” is often used loosely in the tea world, but Silver Needle embodies its true meaning. The meticulous harvesting process of Silver Needle contributes to its reputation as a gourmet tea that commands respect in the world of fine beverages. But what exactly elevates it to this status?

First, there’s the matter of timing. Silver Needle is harvested for just a few days each year, typically in late March or early April, when the tea plants awaken from winter dormancy. This brief window—when the buds are perfectly formed but have not yet opened into leaves—creates an inherent scarcity that defines true luxury.

Second, there’s the harvesting method itself. Only the unopened buds are selected, and only those of perfect shape and size make the cut. These buds must be plucked with extraordinary care to avoid bruising or damage. Imagine the patience required: a skilled tea picker might collect just one or two kilograms of fresh buds in a day, and it takes about 30,000 buds to produce a single kilogram of finished Silver Needle tea.

The processing, too, reflects gourmet sensibilities in its restraint. Unlike other teas that undergo rolling, oxidation, or firing, Silver Needle is simply withered and dried. This minimal intervention allows the tea’s natural character to shine through, unmasked by processing techniques. The withering stage alone can last up to three days, during which the buds slowly release moisture while developing their distinctive flavor profile.

As a gourmet loose leaf tea, Silver Needle reveals its full character when brewed with careful attention to water temperature and steeping time. The best luxury tea brands invariably include Silver Needle in their premium collections, recognizing its status as the crown jewel of white teas.

When seeking a fancy tea for special occasions, many enthusiasts turn to Silver Needle for its elegant presentation and refined taste experience. But what exactly makes this tea so visually striking and worthy of its reputation as the most elegant of teas?

The most immediately noticeable feature of Silver Needle is its appearance—slender buds covered in a fine, silvery-white down that gives the tea its name. These tiny hairs, known as “trichomes,” serve a practical purpose for the tea plant, protecting the vulnerable buds from insects and harsh weather. For tea drinkers, they create a visual spectacle unlike any other tea.

Hold a Silver Needle bud between your fingers, and you’ll notice how light it feels—almost weightless. The fine hairs create a velvety texture that’s pleasing to touch. When dry, the buds appear like tiny silver needles or perhaps miniature pine needles, standing upright with a slight curve that reveals the tea plant’s growth pattern.

This downy coat isn’t just for show—it contributes to the tea’s character in the cup as well. The trichomes contain essential oils and flavor compounds that infuse into the brew, creating the distinctive taste profile that Silver Needle is known for.

Part of Silver Needle’s fancy tea appeal lies in its transformation when brewed. The dry buds, so pale and silvery, yield a pale yellow to golden liquor that seems to capture sunlight in a cup. This color evolution creates a moment of surprise and delight for those new to the tea.

The liquor’s clarity is another hallmark of quality—a properly produced Silver Needle creates a crystal-clear infusion that allows you to appreciate its subtle color gradations. Hold your cup up to the light, and you might notice how the tea seems to glow from within, another reason why it’s often compared to moonlight.

Beyond its visual appeal, Silver Needle offers a complete sensory journey that justifies its status as a fancy tea. The dry buds carry a subtle, sweet aroma with hints of fresh hay and flowers. Once steeped, this evolves into a more complex bouquet that might include notes of honey, melon, and cucumber, with a distinctive vegetal freshness that speaks to its minimal processing.

On the palate, Silver Needle is the epitome of subtlety—a delicate dance of flavor rather than a bold statement. Its taste profile includes notes of nashi pear, lily, and sweet hay, often with resinous undertones that add complexity. The mouthfeel is smooth and refreshing, with a natural sweetness that lingers pleasantly.

This combination of visual beauty, aromatic complexity, and flavor sophistication makes Silver Needle the perfect fancy tea for those moments when you want to slow down and appreciate the finer things in life.

The journey from tea garden to teacup is where Silver Needle truly earns its reputation as one of the world’s most precious teas. Silver Needle white tea’s production process is deceptive in its simplicity—while it involves fewer steps than other tea types, each stage demands extraordinary precision and care.

The production begins with the harvest, which occurs during a remarkably brief window in early spring. Typically spanning just a few days between late March and early April, this timing is crucial—the buds must be picked when they’re fully formed but before they open into leaves.

The morning hours are considered ideal for harvesting, when the dew has evaporated but before the full heat of the day. Skilled tea pickers move through the gardens with remarkable speed and precision, selecting only the most perfect buds. Their fingers dance among the tea bushes, plucking buds that meet the exacting standards: uniform size, perfect shape, and abundant down.

This selective harvesting is labor-intensive and yields relatively small quantities. Silver Needle’s limited production season and exacting standards make it a rare white tea that tea aficionados eagerly anticipate each year.

Once harvested, the delicate buds of Silver Needle white tea require careful handling throughout the production process to preserve their distinctive character. The fresh buds are spread out in thin layers on bamboo trays or special withering mats, typically in well-ventilated rooms where temperature and humidity can be controlled.

The withering process is perhaps the most critical stage in Silver Needle production. Unlike other teas that might be withered for just a few hours, Silver Needle buds undergo an extended withering that can last up to three days. During this time, the buds slowly lose moisture while subtle enzymatic changes occur within the leaf, developing the tea’s characteristic flavor profile.

Traditional producers rely on natural withering, allowing the buds to dry slowly at ambient temperatures. More modern facilities might use temperature-controlled rooms to ensure consistency, but the principle remains the same: gentle, unhurried drying that preserves the tea’s natural character.

What’s remarkable about Silver Needle production is what doesn’t happen. There’s no rolling to break the cell walls, no oxidation period, no pan-firing or roasting. This minimal intervention philosophy is central to white tea production and reaches its pinnacle with Silver Needle.

After withering, the buds undergo a final drying stage to reduce moisture content to the level required for proper storage. Traditionally, this was done by spreading the buds in the sun, though modern producers might use gentle heat in controlled environments to ensure consistency and food safety.

The result of this careful process is a tea that remains remarkably close to its natural state—the finished product still visibly resembles the fresh buds plucked from the tea plant, with their silvery down intact and their slender shape preserved.

If you’ve never experienced Silver Needle tea, describing its flavor presents a delightful challenge. How does one capture the essence of something so subtle yet complex? Perhaps that’s why the poetic comparison to moonlight has endured—like moonlight, Silver Needle’s character is gentle, pure, and somehow both present and elusive at the same time.

The tasting experience begins before the first sip, with the visual appreciation of the brewed tea. In your cup, Silver Needle creates a pale, luminous liquor ranging from light straw to golden honey, depending on steeping time and water temperature. The clarity is remarkable—a sign of the tea’s purity and proper processing.

Bring the cup to your nose, and you’ll encounter the first hints of Silver Needle’s character: a sweet, fresh aroma with notes of honey, fresh hay, and subtle floral elements. Some detect cucumber or melon notes, while others might find hints of sweet corn or chestnuts. The fragrance is delicate but distinct, inviting you to take that first sip.

On the palate, Silver Needle reveals its true nature. The initial impression is often one of remarkable sweetness—not the assertive sweetness of sugar, but a natural, nectar-like quality that spreads gently across the tongue. This is followed by layers of flavor that might include:

• Fresh, crisp notes reminiscent of cucumber or melon

• Delicate floral hints of lily or honeysuckle

• Sweet, warm undertones of honey and fresh hay

• A subtle vegetal quality that speaks to its minimal processing

• Occasionally, a resinous quality that adds depth and complexity

The mouthfeel is equally distinctive—smooth and refreshing with a slight thickness that coats the palate pleasantly. There’s no astringency or bitterness when properly brewed, just a clean, pure sensation that feels remarkably thirst-quenching.

Perhaps most remarkable is Silver Needle’s finish—the sensation that remains after you’ve swallowed. A good Silver Needle leaves a sweet, lingering aftertaste that can persist for several minutes, with subtle changes in character as it fades. This quality, which the Chinese call “hui gan,” is highly prized in fine teas and particularly pronounced in premium Silver Needle.

Like many fine Chinese teas, Silver Needle can be steeped multiple times, with each infusion revealing different aspects of its character. The first steeping often highlights the tea’s delicate sweetness and floral notes. Subsequent infusions might bring forward more of the honey and hay qualities, or reveal subtle mineral notes not apparent in the first cup.

This ability to yield multiple flavorful infusions adds to Silver Needle’s value as a luxury tea—a single portion of leaves can provide a progressive tasting experience that evolves over several cups, making it perfect for contemplative tea sessions or sharing with friends.

The journey of Silver Needle from garden to cup culminates in the brewing process—a critical moment where proper technique can either reveal or obscure the tea’s true character. As a gourmet loose leaf tea, Silver Needle demands attention to detail in its preparation, but rewards this care with an exceptional drinking experience.

The foundation of any great cup of tea is the water itself. For Silver Needle, soft water with a neutral pH is ideal—hard water can interfere with the tea’s delicate flavor profile. Filtered water is often recommended, though spring water with low mineral content can also yield excellent results.

Temperature is crucial—Silver Needle requires cooler water than many other teas. The ideal range is 75-80°C (167-176°F), significantly below boiling. This gentle heat preserves the tea’s subtle flavors and prevents any hint of bitterness or astringency. If you don’t have a variable temperature kettle, simply let boiling water rest for about two minutes before pouring.

While Silver Needle can be brewed in various vessels, clear glass or white porcelain are often preferred as they allow you to appreciate the tea’s visual beauty as it steeps. A glass teapot or gaiwan (Chinese lidded bowl) offers the added pleasure of watching the buds dance and unfurl in the water.

Whatever vessel you choose, it should be preheated by rinsing with hot water before adding the tea. This ensures the brewing temperature remains consistent throughout the steeping process.

For Western-style brewing in a teapot, use approximately 2-3 grams of Silver Needle (a generous tablespoon) per 8 ounces (240ml) of water. The steeping time should be relatively long compared to other teas—about 4-5 minutes for the first infusion. This extended contact time allows the tightly closed buds to fully release their flavor.

For those who prefer the Chinese gongfu method, use a higher leaf-to-water ratio (about 5-6 grams per 100ml) with shorter steeping times, beginning with about 45 seconds and increasing the duration with each subsequent infusion.

1. Heat your water to the proper temperature (75-80°C/167-176°F)

2. Warm your teapot or brewing vessel with a rinse of hot water

3. Add the Silver Needle buds to the warmed vessel

4. Pour the heated water over the buds, ensuring they’re fully submerged

5. Cover and steep for the appropriate time (4-5 minutes for Western style, 45 seconds for gongfu)

6. Pour the tea into preheated cups, ensuring each cup receives an equal strength of brew

For subsequent infusions, increase the steeping time slightly to extract the remaining flavors. Silver Needle typically yields 3-5 flavorful infusions, with each offering a slightly different character.

Take a moment to appreciate the visual beauty of your brewed Silver Needle before drinking. Notice the pale, luminous color and the way the buds have gently unfurled in the water. Observe how the tiny hairs on the buds catch the light, creating a silvery sheen on the surface of the tea.

Inhale the aroma deeply before sipping, and when you do taste, allow the tea to coat your entire palate. Silver Needle reveals its character gradually, so take small sips and pay attention to the evolving flavors and the lingering finish.

While Silver Needle is primarily celebrated for its exquisite taste and appearance, it also offers a remarkable array of potential health benefits. Modern scientific research has begun to validate what Chinese tea masters have known for centuries—that this rare white tea is not only a pleasure to drink but also a boon to wellbeing.

Silver Needle’s minimal processing preserves high levels of natural compounds that contribute to its health-promoting properties. Research has identified several key components that make this luxury tea particularly beneficial:

Silver Needle contains an impressive array of antioxidants, including catechins, polyphenols, and flavonoids such as baicalin, kaempferol, and quercetin. These compounds help neutralize free radicals in the body, potentially reducing oxidative stress and inflammation.

What makes Silver Needle especially interesting is its unique antioxidant profile. Studies have shown that white teas like Silver Needle often contain higher levels of certain antioxidants than more processed tea types, thanks to the minimal oxidation they undergo during production.

Scientific analysis has revealed that Silver Needle contains higher levels of amino acids compared to many other teas. These amino acids, particularly L-theanine, contribute not only to the tea’s sweet, umami flavor but also to its calming effects on the nervous system.

L-theanine works synergistically with the small amount of caffeine in Silver Needle to produce a state of alert relaxation—focused mental clarity without the jitters often associated with caffeinated beverages. This makes Silver Needle an excellent choice for meditation or creative work.

Research suggests that the catechins in white tea may help support healthy metabolism and weight management. Some studies indicate that these compounds might help inhibit the formation of new fat cells and stimulate the burning of existing fat, though more research is needed to fully understand these effects.

For those sensitive to caffeine, Silver Needle offers a gentler alternative to many other teas. It contains approximately 15-20mg of caffeine per cup—less than other tea types and significantly less than coffee. This moderate caffeine content provides a subtle energy boost without overwhelming the system, making it suitable for afternoon or evening enjoyment.

In traditional Chinese medicine, white tea has long been associated with cooling properties that help dispel heat and toxins from the body. It’s been used to support the lungs and skin health, and to promote overall balance in the system.

While these traditional uses haven’t all been scientifically validated, they align with modern understanding of the anti-inflammatory and antioxidant properties of white tea. The convergence of ancient wisdom and contemporary research suggests that Silver Needle offers genuine health benefits alongside its sensory pleasures.

Perhaps one of Silver Needle’s greatest health benefits is less tangible but no less real—the moment of mindfulness it encourages. The ritual of preparing and savoring this exceptional tea creates a pause in the day, a chance to slow down and be fully present. In our fast-paced world, such moments of contemplative enjoyment represent a valuable contribution to mental wellbeing.

In the rarefied world of luxury teas, where exceptional quality and distinctive character are the baseline expectations, Silver Needle still manages to distinguish itself. What makes this particular tea worthy of its place among the elite offerings from the best luxury tea brands?

Silver Needle represents tea in perhaps its purest form—minimally processed buds that retain much of their natural character. While other luxury teas might showcase the art of sophisticated processing techniques (the precise oxidation of fine oolongs, for instance, or the meticulous roasting of premium Japanese green teas), Silver Needle embodies the opposite philosophy: the art of doing less.

This purity creates a unique drinking experience that tea connoisseurs treasure. There’s a transparency to Silver Needle’s character—a direct connection to the tea plant itself, unmediated by heavy processing. This quality is increasingly valued in today’s luxury market, where authenticity and natural purity command premium prices.

Few teas can match Silver Needle for sheer visual beauty. The uniform, downy buds create a striking appearance both dry and when brewing. This aesthetic quality extends to the experience of drinking the tea—the pale, luminous liquor in the cup, the gentle aroma, and the clean, sweet taste all contribute to a sense of refined elegance.

Silver Needle represents the pinnacle of luxury tea craftsmanship, combining rarity with exceptional flavor. The visual poetry of these slender, silver-coated buds floating in clear water offers a moment of beauty that engages all the senses—a hallmark of true luxury experiences.

When exploring the world of luxury tea, Silver Needle stands apart for its distinctive appearance and delicate taste profile. Unlike many luxury products that announce their status loudly, Silver Needle whispers its excellence through subtle complexity and natural beauty.

A luxury tea gift set featuring Silver Needle makes an impressive present for those who appreciate the finer things in life,

Collectors prize Silver Needle as the most coveted rare white tea in the world. Its exclusivity stems from several factors that naturally limit its availability:

First is the geographic specificity—authentic Silver Needle comes primarily from a small region in China’s Fujian province, particularly the mountains around Fuding and Zhenghe counties. The unique terroir of these areas—the combination of soil composition, elevation, and climate—creates conditions that cannot be precisely replicated elsewhere.

Second is the temporal limitation—the harvest window for Silver Needle spans just a few days each year. This brief moment when the buds are perfectly formed but not yet opened creates a natural scarcity that defines luxury products.

Third is the labor intensity—harvesting Silver Needle requires extraordinary skill and patience. Only the most perfect buds are selected, and they must be handled with extreme care to preserve their downy coating. This meticulous process cannot be mechanized without sacrificing quality.

The limited production window makes Silver Needle a particularly rare white tea that commands premium prices. Yet for those who appreciate its subtle charms, the price reflects not just scarcity but the culmination of perfect timing, ideal growing conditions, and generations of expertise.

As our journey through the world of Silver Needle tea draws to a close, we’re left with the lingering impression of something truly extraordinary—a tea that embodies the perfect balance between nature’s artistry and human craftsmanship. Like moonlight captured in a cup, Silver Needle offers a rare moment of tranquility and refinement in our busy lives.

What makes Silver Needle truly remarkable is not any single quality, but rather the harmonious convergence of its many distinctive attributes. The silvery down that adorns each bud—those fine, delicate hairs that catch the light like morning frost—serves as both nature’s protection and the tea’s signature visual poetry. These trichomes aren’t merely decorative; they’re living testimony to the tea’s minimal processing and the careful preservation of its natural state.

The rarity of Silver Needle further enhances its allure. Harvested during those fleeting days of early spring when the world is reawakening, this tea represents a moment in time captured through generations of expertise. The brief harvest window, combined with the exacting standards for selecting only the perfect buds, ensures that Silver Needle remains one of the world’s most exclusive teas—a true luxury that cannot be mass-produced without sacrificing its essential character.

Perhaps most compelling is the way Silver Needle engages all our senses. The visual beauty of the pale, downy buds. The subtle, sweet aroma that hints at honey and fresh hay. The delicate flavor that unfolds gradually, revealing layers of complexity with each sip. The smooth, refreshing mouthfeel that leaves a sweet, lingering finish. Each element contributes to an experience that transcends ordinary tea drinking and becomes a form of meditation—a moment to pause and appreciate beauty in its purest form.

In a world where luxury is often equated with ostentation, Silver Needle offers a different perspective—one where true luxury lies in subtlety, in the appreciation of natural beauty, and in moments of quiet contemplation. It reminds us that sometimes the most profound experiences come not from what overwhelms our senses, but from what invites us to lean in closer, to pay attention, to discover nuance and depth that might otherwise go unnoticed.

Whether you’re a seasoned tea connoisseur or someone just beginning to explore the world beyond ordinary tea bags, Silver Needle offers something special—an invitation to slow down, to savor, and to experience one of nature’s most elegant creations. Like moonlight itself, Silver Needle tea doesn’t demand attention; it rewards it, offering its treasures to those who take the time to truly appreciate its quiet splendor.

So the next time you seek a moment of tranquility in your day, consider reaching for Silver Needle tea. As the pale, luminous liquor fills your cup and the delicate aroma rises to greet you, remember that you’re experiencing not just a beverage, but a centuries-old tradition, a seasonal miracle, and perhaps, in your own way, a taste of moonlight itself.

1. Aherne, S. A., & O’Brien, N. M. (2002). Dietary flavonols: Chemistry, food content, and metabolism. Nutrition, 18(1), 75-81.
2. Ahmed, S., & Stepp, J. R. (2013). Green tea: The plants, processing, manufacturing and production. In V. R. Preedy (Ed.), Tea in health and disease prevention (pp. 19-31). Academic Press.
3. Alcazar, A., Ballesteros, O., Jurado, J. M., Pablos, F., Martin, M. J., Vilches, J. L., & Navalon, A. (2007). Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content. Journal of Agricultural and Food Chemistry, 55(15), 5960-5965.
4. Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea—A review. Journal of the American College of Nutrition, 25(2), 79-99.
5. Chen, Z. M., & Lin, Z. (2015). Tea and human health: Biomedical functions of tea active components and current issues. Journal of Zhejiang University-SCIENCE B, 16(2), 87-102.
6. Hilal, Y., & Engelhardt, U. (2007). Characterisation of white tea – Comparison to green and black tea. Journal of Consumer Protection and Food Safety, 2(4), 414-421.
7. Ho, C. T., Lin, J. K., & Shahidi, F. (Eds.). (2008). Tea and tea products: Chemistry and health-promoting properties. CRC Press.
8. Karori, S. M., Wachira, F. N., Wanyoko, J. K., & Ngure, R. M. (2007). Antioxidant capacity of different types of tea products. African Journal of Biotechnology, 6(19), 2287-2296.
9. Li, P., Huo, L., Su, W., Lu, R., Deng, C., Liu, L., Deng, Y., Guo, N., Lu, C., & He, C. (2011). Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica. Journal of the Serbian Chemical Society, 76(5), 709-717.
10. Ning, J., Zhang, Z., Wang, S., Wan, X., & Bao, G. (2016). Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach. Food Research International, 96, 40-45.
11. Peng, L., Song, X., Shi, X., Li, J., & Ye, C. (2008). An improved HPLC method for simultaneous determination of phenolic compounds, purine alkaloids and theanine in Camellia species. Journal of Food Composition and Analysis, 21(7), 559-563.
12. Rusak, G., Komes, D., Likić, S., Horžić, D., & Kovač, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry, 110(4), 852-858.
13. Santana-Rios, G., Orner, G. A., Amantana, A., Provost, C., Wu, S. Y., & Dashwood, R. H. (2001). Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 495(1-2), 61-74.
14. Sharangi, A. B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)—A review. Food Research International, 42(5-6), 529-535.
15. Unachukwu, U. J., Ahmed, S., Kavalier, A., Lyles, J. T., & Kennelly, E. J. (2010). White and green teas (Camellia sinensis var. sinensis): Variation in phenolic, methylxanthine, and antioxidant profiles. Journal of Food Science, 75(6), C541-C548.
16. Wang, H., Provan, G. J., & Helliwell, K. (2000). Tea flavonoids: Their functions, utilisation and analysis. Trends in Food Science & Technology, 11(4-5), 152-160.
17. Zhao, Y., Chen, P., Lin, L., Harnly, J. M., Yu, L. L., & Li, Z. (2011). Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS. Food Chemistry, 126(3), 1269-1277.
18. Zielinski, A. A., Haminiuk, C. W., & Beta, T. (2016). Multi-response optimization of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS. LWT-Food Science and Technology, 65, 897-907.