White tea belongs to micro-fermented 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, 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.
White tea is divided into four products, Bai Hao, Bai Mudan, Shoumei and Gongmei, due to different varieties of tea trees and different requirements for raw materials.
Tasting method
1. color: Harrison white tea is fresh and tender. The fuller, the stronger the whiteness, and the more golden the dry tea. The higher the quality, the more distinguished it is.
2. Smell: Fragrance and smoothness are one of the characteristics of Dashanwu white tea. Whether it is dry tea or brewed tea soup, the stronger the tender fragrance, the longer the duration and the higher the quality.
3. Appreciation of exotic treasures: brew with boiling water at about 95 degrees Celsius, and don't cover it. After three minutes, the white tea stretches, returning to jade white, the leaves are thin and transparent, the veins are emerald green, the veins are complete and even, the flowers are flying like pieces of jade, the white jade is undercover, and the soup is light green and bright. At this time, the unique characteristics of white tea are pure and beautiful.
4. Tasting: When the tea soup is cool enough to eat, savor it carefully, the taste is fresh and refreshing, and the lips and teeth remain fragrant, entering the highest realm.
5, add water: when the tea soup is one-third of the teacup, add boiling water before drinking, generally it is appropriate to drink it three times.
Matters needing attention
Scientific drinking methods and precautions of white tea;
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.
White tea is cold, and people with "stomach heat" can drink it in moderation on an empty stomach. People with neutral stomach can drink it at any time, while people with "cold stomach" should drink it after meals.
There are not many exquisite utensils for drinking white tea, such as teacups, small handles and teapots. If "Kung Fu tea" is used for drinking tea sets and brewing methods, the effect will definitely be better.
The consumption of white tea is generally only 5 grams per person per day, especially for the elderly. So are other teas. Drinking too much will be "extreme", but it will not play a health care role. It is not advisable to drink tea on an empty stomach. Otherwise, it may cause "tea drunk" phenomenon.
Drink white tea frequently, without interruption. The health care function of white tea is endless, otherwise, it is difficult to play its role. Hua Tuo put forward the argument of "thinking for a long time after bitter tea" in On Food. Tea should be enough, not blindly. As the saying goes: "Tea can help digestion after meals, and afternoon tea can refresh you." It is not advisable to drink tea before meals and before going to bed.