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 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, Xinzhou Old Street, Jiaocheng Tianshan, Songxi, Jianyang and Jinggu in Fujian. The basic technology includes withering, baking (or drying in the shade), picking and blending. The main technology of Yunnan white tea is sun-drying. The advantage of sun-cured green tea is that the taste maintains the original fragrance of tea, and withering is the key process to form the quality of white tea.

Extended data:

White tea is full of white hair, the soup is elegant in color, fresh and mellow in taste, and fragrant. The most important feature is white with silver, which is known as the beauty of "green makeup". The buds are plump, the soup is Huang Liang, the taste is fresh and mellow, and the leaves are tender and even. After brewing, it tastes fresh, mellow and delicious, and can also play a pharmacological role. White tea is cool and has the effect of clearing away heat and reducing fire.

White tea should not be too strong. Generally, 5g of tea leaves is enough150ml of water. The water temperature should be above 95℃, and the first soaking time is about 5 minutes. After filtering, pour the tea soup into a small cup and drink it. The second bubble only takes 3 minutes, that is, it needs to be soaked with the drink. Generally, a cup of white tea can be brewed four or five times.

Baidu encyclopedia-white tea