Exquisite white tea: The dragon-shaped Anji white tea is flat, smooth, straight, sharp, green and jade green, even, sessile, plain and yellow; Fenghuang Anji white tea strip is straight bud, with strong and uniform buds, green, fresh pan and Phnom Penh, no stems, pu and yellow slices. Tea soup must be green and bright, with lasting fragrance, fresh alcohol and sweetness. Tea leaves have white veins and green leaves.

Super white tea: This grade of dragon-shaped Anji white tea needs flat, smooth, straight, green and jade green, smooth, sessile and pure yellow flakes; Phoenix-shaped Anji white tea needs straight buds, smooth, green and faint jade, sessile, plain and yellow. The tea with the same grade of Anji white tea should be bright yellow and bright, with lasting aroma and fresh alcohol. At the same time, the bottom of the leaf is required to be a white vein, a bud and a leaf.

First-class white tea: This grade of dragon-shaped Anji white tea needs to be flat, smooth, straight, green and oily, and smooth, with a little stem, pudding and yellow flakes; Wind-like Anji white tea needs straight buds, more uniform, light green in color, slightly stalks, pure and sliced. Tea soup must be bright green and mellow. The white veins of leaves are required to be green at the bottom of leaves, and two leaves per bud is enough.

second-grade white tea: the dragon-shaped Anji white tea in this grade needs to be flat, smooth, tender green and oily, even with few stems, simple and yellow slices; Wind-like Anji white tea needs to be straight, smooth and green, with only a little stem, element and lump. Tea soup is green and bright, and its aroma is refreshing and mellow. At the same time, the requirements for the bottom of leaves are still white veins, one bud and two or three leaves.

Extended information

In order to better distinguish old white tea from new tea:

1. Distinction of appearance and tea fragrance

From the appearance difference, the overall sense of old white tea is dark brown and dim, but it can still be distinguished from the tea, with a slight smell and a slow smell, and it is fragrant but not turbid, which can immediately wake people up;

New tea generally refers to the spring tea before the Ming Dynasty, generally including Baihao, Bai Mudan, etc. The tea leaves are brownish green or grayish green with white needles and full of Baihao, especially the white tea harvested in March in Yangchun, whose Baihao at the bottom of leaves and terminal buds is richer than that produced in other seasons. Fine production technology and good aroma of white tea are essential, and it is mixed with sweet taste and tea green taste.

2. The difference between tea and tea fragrance

Old white tea and new tea are made with 9-95 degree boiling water, and the tea is poured into small porcelain cups respectively, and then the tea is smelled and tasted. The aroma of old white tea is quiet and slightly fragrant, and the head bubble has a faint scent of traditional Chinese medicine, which can wake up in a few seconds, and the taste is mellow and sweet.

the new tea is fragrant, fresh and refreshing, with a light taste, green and raw leaves, sweet and sweet, and the tea smells pleasant. The color of old white tea soup is darker than apricot yellow of new tea.

3. The degree of tea's resistance to soaking

Old white tea is quite resistant to soaking, which can dispel wind and cold, and it can reach more than 2 times under the ordinary soaking method, and it still tastes good in the back, and can be used for cooking when conditions permit. Only when old white tea is boiled in a teapot can it fully show its charm and essence; New tea can be brewed according to personal habits, and it tastes good after seven infusions, which is the top grade of new tea.

Baidu encyclopedia-old white tea