What kind of tea does Fuding white tea belong to? Let’s take a look at the editor’s sharing today.

Among the six major tea categories, Fuding white tea belongs to white tea. It is a slightly fermented tea. After picking, it is not cured or rolled, but is only dried in the sun or slow fire and then processed. It has intact and full-bodied buds. It has the characteristics of white tea with fresh fragrance, clear yellow-green color and light and sweet taste. The finished tea is mostly buds, covered with pekoe, like silver and snow, so it is named white tea.

The sensory characteristics of authentic Fuding white tea are: dark green or gray green color, clear hair, silvery white color; mellow and refreshing taste; fat bud heads, fat and tender leaves; rich and long-lasting aroma It is accompanied by floral aroma; the soup color is apricot yellow and bright; the bottom of the leaves is soft and bright.

How is Fuding white tea made?

As a slightly fermented tea, the production process of Fuding white tea is relatively simple. There are two main production processes of Fuding white tea:< /p>

1. Silver Needle and White Peony

(1) Withering: fresh leaves are withered, spring tea with natural withering process, withering temperature 15℃ to 25℃, summer and autumn tea temperature The indoor temperature of heated withering is 25 to 35°C; the total duration of natural withering in normal climate is 40-60 hours, and the total duration of heated withering is 16 to 24 hours. Wither until the buds and leaves are silvery white in color, and turn into gray-green or dark green; the leaf edges naturally shrink or curl, and the bud tips and young stems become "tail-shaped".

(2) Picking: Pick out wax leaves, yellow leaves, red leaves, thick old leaves and non-tea inclusions.

(3) Baking: temperature 80℃ to 110℃, duration 10 to 20 minutes, bake 2-3 times.

2. New technology Fuding white tea

(1) Withering: fresh leaves need 24 to 48 hours to wither naturally, 12 to 18 hours with indoor heating, and 8 hours with heating in a withering tank. By 10 hours, withered leaves generally lose 26% to 30% of water.

(2) Light kneading: Generally, the tea leaves are gently kneaded for 3 to 5 seconds in spring, and the tea leaves are extended appropriately in summer and autumn depending on the situation.

(3) Baking: Baking temperature 100℃ to 130℃, baking for 10-20 minutes.

(4) Processing: The roasted Maocha is shaped, sorted and re-roasted to obtain the finished product Fuding White Tea.