Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. (I didn't brew it that long on purpose.)
The white tea? Wow.
Anyway, yes. A more fragile tea is probably a 5+ year aged raw puh-er, as a good example! I still can't brew mine properly. =(
I believe, though I don't speak chinese, that Bai Hao refers to the varietal, while the tea class has to do with when it's harvested and how it's processed.
Those teas are both really strong examples of the respective classes, but are otherwise totally different.
The white tea? Wow.
Anyway, yes. A more fragile tea is probably a 5+ year aged raw puh-er, as a good example! I still can't brew mine properly. =(