White Teas are mostly produced in the Fujian province of China. It is the least processed of all the types of tea, but takes a long time to produce (2 to 3 days). Its long withering process, lasting around 2 days, gives the white tea a slight natural oxidation to it. Some varieties of white tea are made from leaves and buds that are so tender they still have "pekoe", a fine white fuzz, on them. Other varieties use larger leaves and are slightly more oxidized. White tea is actually considered one of the healthiest teas because it contains antioxidants like catechins and polyphenols that are concentrated in the bud. These help stengthen the immune system.
Below are several types of white teas and their country of origin. Note that there are countless more and each deserves its own merit.
As mentioned, white teas are the least processed of all the tea types. They first plucked, and then withered for a significantly long period of time (around 2 days). They skip the rolling process done for the other 5 types of tea as well as oxidation. They are then fired and dried at low heat, sorted, then baked again.