The correct way to make white tea: brewing with boiling water and making tea with boiling water.

1, brewed with boiling water

The simplest and most correct way to brew white tea is to brew it directly with boiling water. When brewing old white tea, the ratio of old white tea to water can be controlled at about 1:50, and the prepared tea leaves are put in. In the play, the tea leaves are washed with water first, and then the tea leaves are soaked again. The tea soup soaked in it will be taken out in one minute, and you can drink it slowly when it is cold.

Step 2 make tea

Old white tea is particularly resistant to foaming, and it can also be cooked in a pot when brewing. When you want to drink old white tea, you can take 10 ~ 20g old white tea, put it directly into a clean health pot or health pot, then add a proper amount of water to boil it, continue to boil for 5~ 10 minutes, filter the tea soup after boiling, and cool it.

Method for identifying the authenticity of old white tea

1, look at the appearance: if it is really old white tea stored naturally, its dry tea is uneven in color and shiny. The surface color of old white tea is basically the same and dull.

2, soup color: generally speaking, the real old white tea, the soup color changes from shallow to deep when brewing. Moreover, because the process is not frying and kneading, the water extract of tea leaves will slowly precipitate even if it is very old. However, the fake old white mixed with new technology often bubbles out in the first few days, but the soup color becomes lighter and lighter in the future.

3. Smell the aroma: In terms of aroma, the old white tea smells fragrant but the tea soup has no aroma, which can't cover up the natural aroma brought by aging.

4, tea soup: the real old white tea tastes smooth and sweet, and the bottom of the cup smells fragrant. More than 8 years old white tea is still delicious after soaking for more than a dozen times. The taste of old white tea is close to Pu 'er tea, and it is not resistant to foam.

5. Viewing the bottom of leaves: Through the natural oxidation and slow fermentation of old white tea, the veins at the bottom of leaves are clear and active. However, the white tea processed and aged in the later stage has unclear veins, which will be rotten when pinched by hand. Moreover, in comparison, the tea leaves of fake old white tea look black and black.