White and yellow teas undergo very little processing. They are harvested and dried in the sun – the specific feature of yellow teas is that they are dried in heaps (steamed), while white teas are spread out in fine layers. The resulting clear liquor has an unusual milky thickness, which is still more noticeable in the qualities that only consist of tea tips. They are brewed at lower temperature and can be prepared in a gaiwan. The number of infusions depends on the quality of the tea.