Fermented tea refers to the general name of tea that has the process of "fermentation" in the process of making tea. Tea buds and tea leaves are withered, twisted, cut, fermented and dried to make coarse tea, and then refined into tea, which is fermented tea. It can be divided into light fermented tea, semi-fermented tea, full fermented tea and post-fermented tea.

Tea contains a lot of caffeine, vitamins and other chemicals, which can accelerate fat oxidation very well, so almost all teas have the effect of slimming. However, tea contains tea polyphenols, and the more tea polyphenols the human body ingests, the easier it is to hurt the stomach. The content of tea polyphenols in each tea is different, so some teas, such as green tea, should be drunk less.

Among all kinds of teas, fermented tea is relatively harmless to the stomach, which can regulate human blood lipid and blood sugar and accelerate human digestion. Therefore, people who have a bad stomach want to drink tea to lose weight. They can drink more fermented tea, such as black tea, oolong tea and Pu 'er, instead of green tea.

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White tea is a kind of micro-fermented tea, which is a traditional famous tea created by tea farmers in China. One of the six famous teas in China. It refers to a kind of tea that is picked and processed only by sun drying or slow fire drying without fixing and twisting. It has the quality characteristics of complete appearance buds, full hair, fresh and tender Qing Xiang, clear yellow-green soup color and light sweet taste.

White tea is a treasure in China tea. Because its finished tea is mostly bud head, full of white hair and silver as snow, it is named. The main producing areas are Fuding in Fujian, Zhenghe, Xinzhou Old Street in Wuhan, Tianshan Mountain in Jiaocheng, Songxi in Yunnan, Jianyang and Jinggu. The basic technology includes withering, baking (or drying in the shade), picking and blending. The main technology of Yunnan white tea is sun-drying, and the advantage of sun-drying green tea is that the taste maintains the original fragrance of tea. Withering is the key process to form the quality of white tea.

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