A more controversially categorized tea - some consider this a raw pu-erh while others more of a white tea. Lateral buds are picked that would otherwise form new branches, often early in the season. These young shoots are usually then processed in much the same way as a white tea, primarily whithered and sun-dried without the kill-green frying process that is commonplace in sheng making. In my opinion, the taste is much more in white tea territory than sheng as well, featuring a predominately floral and delicate tea that has beauty in its elegance rather than its depth and body.