White tea is tea that is white in color. It is one of the six specialty teas of Fujian. The production process of white tea is relatively simple, it is a kind of slightly fermented tea, and its production process includes withering, baking, re-fire and other processes.

White tea contains less loss of vitamins and other nutrients, summer drink often have the efficacy of clearing heat and fire. The good white tea has a complete bud shape, full of hair, tea broth fresh, yellow-green color and clarity, taste sweet and other quality characteristics. It is one of the very unique treasures in China's tea category. Because of its raw materials are all the sharp teeth part of the tea leaves, so the production is a little lower compared to other teas.

Expanded Information

First of all, from the color of the tea cake, the old white tea is "colorful", the tea hairs will be transformed into a silvery grey, not fully transformed leaves are green, the transformation process is brown, yellow, and black after deep fermentation. If it is a single brown or black, it can be roughly judged to be the water spraying and then high temperature fermentation of the old tea.

Secondly, from the taste and aroma on the identification of white tea, white tea pay attention to the "millihyang honey rhyme", the real old white tea taste slippery, sweetness is enough, the bottom of the cup aroma, 3 ~ 8 years of white tea with lotus leaf fragrance, 8 ~ 15 years of white tea with jujube, more than 15 years of medicinal incense.

If there is only the aroma of old but no other aroma, the taste and flavor is close to the smoothness of Puerh tea, and it is not resistant to brewing, it can be roughly judged as the old white tea. Finally, look at the bottom of the white tea leaves. Through the natural oxidation, slow fermentation of the old white tea, the bottom of the leaf veins clear, active, late processing, do old white tea veins are not clear, with a pinch of the hand on the rotten.

Baidu Encyclopedia - White Tea

People's Daily Online - Is White Tea Really Better the Older It Gets