In the mainland, there are many teas called white tea, and some of these teas are white tea, some are green tea, and some are even oolong tea.

What kind of tea is white tea and is it green tea?

White tea is certainly not green tea. This white tea is one of the six major tea categories in China, and the six major tea categories are: black tea, green tea, white tea, dark tea, yellow tea, and oolong tea.

White tea: It is one of the six basic teas in the mainland, which belongs to micro-fermented tea and is a special treasure in the mainland tea category. White tea differs from green tea in many ways.

Green tea: It is one of the six basic teas in mainland China, which belongs to non-fermented tea.

White tea is a micro-fermented tea, which is a traditional tea created by Chinese tea farmers. It refers to a kind of tea that is not finished or rolled after picking, but only processed after drying or simmering. It has the quality characteristics of complete appearance buds, full of hair, fresh fragrance, yellow and green soup color, and light and sweet taste. It is a slightly fermented tea and is a special treasure in Chinese tea. Because most of its finished tea is the bud head, full of white hair, like silver and snow, it is named. The main production areas are in Fuding, Zhenghe, Jiaocheng Tianshan, Songxi, Jianyang, Jinggu in Yunnan and other places in Fujian. The basic process includes withering, baking (or drying), picking, re-tempering and other processes. The Yunnan white tea process is mainly sun-green, and the advantage of sun-dried green tea is that the taste maintains the original fragrance of the tea. Withered is a key process in shaping the quality of white tea.

Due to the different standards for picking tea varieties and raw materials (fresh leaves), the main varieties of white tea are divided into: first day bud, Tianshan white, Baihao silver needle, white peony, Shou Mei (Gong Mei)

Difference Between White Tea and Green Tea:

1. Differences in production process:

White tea: Naturally withered → → dried picked.

绿茶：采摘→萎凋→杀青→揉捻→干燥。

2. The main differences in quality characteristics:

【Aroma】

New White Tea: Fresh and fragrant, pure and rich, high and long-lasting.

Old White Tea: Fresh and rich.

Green Tea: Fresh and fresh.

【Soup】

New White Tea: Clear and clear, light green, light yellow.

Old white tea: clear and bright, light yellow, orange yellow.

Green tea: clear soup with green leaves.

【Taste】

New White Tea: Fresh and tender.

Old white tea: sweet and mellow.

Green tea: slightly bitter in the mouth and strong astringency.

Differences in brewing:

White tea: The brewing water temperature of new and old white tea is brewed with 100 degrees of boiling water.

Green tea: According to the age and thickness of the tea leaves, use boiling water between 80~90 degrees to brew.

The core differences between white tea and green tea:

1. Different types of tea:

White tea belongs to lightly fermented tea, and green tea belongs to non-fermented tea.

2. Different quality characteristics:

White tea is full of tea and unique fragrance. Green tea soup with green leaves, slightly bitter in the mouth, and strong astringency.

3. Different production processes:

White tea is not beaten and not rolled, naturally withered, simmered and dried, and is the most natural tea and the most nutritious tea. There are many varieties of green tea, and the production process is diverse. It is divided into four categories: fried green, steamed green, sun-dried green, and baked green.

The name of white tea first appeared in the seven events of Lu Yu's "Book of Tea" in the Tang Dynasty, which recorded: "There is a white tea mountain in the east of Yongjia County. Professor Chen Lu pointed out in the "General History of Tea": "The three hundred miles east of Yongjia is the sea, and the mistake of three hundred miles in the south. Three hundred miles south is Fuding, Fujian (Tang is the jurisdiction of Changxi County), which is the origin of white tea. It can be seen that Changxi County (Fuding, Fujian) in the Tang Dynasty has cultivated the "white tea" variety.

Since it only has a name, whether it can be used as evidence of origin is subject to further debate. Some scholars believe that white tea began in the period when Shennong tasted herbs, and Mr. Yang Wenhui of Hunan Agricultural College held this view. In his article "Discussion on the Origin Period of White Tea", he proposed that white tea appeared earlier than green tea.

The production process of white tea is the most natural, and the freshly picked tea leaves are thinly spread on bamboo mats and placed in weak sunlight, or placed in a room with good ventilation and light transmission effect, and let it wither naturally. When it is dried until it is dry, it can be slowly dried with a simmer. Since the production process is simple, processing is carried out with a minimum of processes.