The Silvery Treasure: Ceylon White Tea and Its Delicate Buds

Nestled among the lush green tea estates of Sri Lanka grows a remarkable variety of tea bush that produces one of the world’s most prized beverages: Ceylon white tea. Unlike the standard tea plants that blanket the hillsides, these special cultivars are distinguished by their unique appearance and the precious buds they produce.

The tea bushes in these photographs showcase the characteristic features of white tea production. Notice the silvery-white, downy buds emerging from the branches—these are the “silver tips” that give white tea its name and exceptional quality. These tender buds, covered in fine white hairs, are handpicked at the earliest stage of growth, typically before they fully unfurl into leaves.

Ceylon white tea is made exclusively from these unopened buds and the youngest leaves, which are carefully selected during the early morning hours when they’re at their freshest. The silvery appearance comes from the natural protective coating on the young buds, which remains intact through the minimal processing that white tea undergoes—simply withering and drying, with no oxidation or rolling.

What makes these bushes special is not just their appearance but the terroir of Sri Lanka’s tea-growing regions. The combination of high elevation, cool climate, and misty conditions in areas like Nuwara Eliya creates the perfect environment for producing white tea with its characteristic subtle, sweet flavor and delicate floral notes.

The production of Ceylon white tea is labor-intensive and requires exceptional skill, as only the most pristine buds are selected. This careful cultivation and processing result in a tea that’s not only rare but also rich in antioxidants and lower in caffeine than other tea varieties—a true treasure from Sri Lanka’s tea gardens.

Ceylon Tea bush which gives white tea

White tea buds