White tea belongs to micro-fermented tea. After harvesting, the processed tea is dried in the air or on low fire, without enzyme fixation or rolling. At present, the popular white tea mainly comes from Fuding and Zhenghe in Fujian.

The key categories are Baihao Yinzhen, Bai Mudan, Gongmei and Shoumei. Old white tea refers to white tea stored for many years, and "many years" refers to the scientific and reasonable storage period, such as 10 to 20 years.

During the storage of white tea for many years, the internal components of tea slowly change, the aroma components slowly evaporate, the tea soup slowly turns red, the taste is mellow, and the tea property gradually changes from cool to warm.

2. Black tea and Pu 'er cooked tea

Black tea is post-fermented tea, because the commonly used raw materials are coarse and old, and the production process must be accumulated and fermented for a long time. Therefore, the aroma is rich and mellow, and the tea soup is mostly dark brown. Black tea can be brewed and boiled. With the help of tea ware's good adsorption, the application of ceramic tea sets can remove the off-flavor formed during tea fermentation and storage, and make the fragrance of black tea more prominent. Pu 'er cooked tea is purely human-catalyzed tea, which is basically made by pile fermentation. The sanitary conditions of small brands are worrying. If there is no reliable way, it is best not to try.