White tea belongs to the category of white tea (micro-fermentation) White tea is mainly produced in fuding city, Fujian Province. Its production process includes two processes: withering and drying. New tea is rich in substances and cool. However, old white tea has the characteristics of better fragrance with longer storage time, high aging degree and relatively mild tea properties.

The tea soup brewed by new white tea is yellow-green, which gives people a light taste and brings warmth to the body, but in fact the new white tea is cold. White tea is fragrant with aging, and its shelf life is about 10 to 20 years. Preserved for more than three years can be called old white tea. Old white tea is different from new white tea, and it is warmer.

white tea

White tea is a kind of micro-fermented tea, which is a wonderful flower in China tea. Because the finished tea is mostly bud head, full of white hair and silver as snow, it is named. One of the six famous teas in China. White tea is divided into four products, Baihao Yinzhen, Bai Mudan, Shoumei and Gongmei, due to different varieties of tea trees and different requirements for raw materials.

White tea is dried in the sun or with slow fire, without enzyme fixation or twisting. It has the quality characteristics of complete appearance buds, full hair, fresh Qing Xiang, clear yellow-green soup color and light sweet taste.

The main producing areas of white tea are Fuding, Zhenghe, Zherong and Xinzhou Old Street in Wuhan [2]? Jiaocheng Tianshan, Songxi, Jianyang, Yunnan Jinggu and other places. The basic technology includes withering, baking (or drying in the shade), picking and blending. The main technology of Yunnan white tea is sun-drying, and the advantage of sun-drying green tea is that the taste maintains the original fragrance of tea. Withering is the key process to form the quality of white tea.