White tea belongs to micro-fermented tea, is the simplest tea of the six major tea processing processes, does not fry or knead, the traditional process of white tea is just withered, dry, into tea, full of white hao, the color is silvery, gray and green, and the soup is light.
First, the production area of white tea
Fuding, Zhenghe, Jianyang, Songxi
Second, the classification of white tea
Classified by picking grade and tea tree variety
Baihao silver needle: bud head
White peony: one bud and one leaf, one bud and two leaves
Gongmei: Locally picked one bud, three leaves, four leaves
Shou Mei: one bud, three leaves, four leaves, bud leaves or pure leaves as raw materials
3. Common terms used in white tea review
1. Aroma terminology
Tender: refers to the fresh, lively and refreshing aroma of tender tea
Milli fragrance: The aroma of the young shoots exposed by the white hair
Fresh: high and fresh
Fresh and pure: fresh and pure, with a milli fragrance
Fermentation: White tea is over-withered and has a fermentation smell
Green gas: White tea is not withered enough or fire power is not enough, and there is green grass
2. Taste terms
Sweet: The entrance feels fresh and refreshing, with a sweet taste
Mellow: mellow and fresh, full of flavor
Mellow: mellow and sweet, no taste
Green taste: The tea flavor is light and the grass flavor is heavy
3. Soup color terminology
Orange-yellow: yellowish with a slight reddish tinge
Dark Yellow: The yellow color is darker
Light yellow: The yellow color is lighter
Yellow bright: Yellow and clear and bright
Dull yellow: Yellow is darker and darker
4. Dry tea shape terminology
Fat heart: The buds are fat and strong, and there are many hairs
Furry white: Hairy, white and shiny
Buds and leaves: Buds and leaves are connected into patches
Leaf margin rolling: The leaf surface is raised, and the leaf margin is rolled up towards the back of the leaf
Stretching: The sweet buds are soft and tender, and the leaves are flat and stretched
皱折:叶张不平展、有皱折痕
弯曲：叶张不平展、不服帖，带弯曲
Breaking: Broken leaves
Wax flakes: old flakes with wax forming on the surface
5. Terminology for the color of dry tea
Silver buds with green leaves, green on a white background: Refers to the silver-white hairs on the back of the heart and leaves, and the leaf surface is gray-green.
Dark green: dark green with dark black and little luster
Gray-green: green with gray, which is the normal color of white tea
Dark green: The leaf color is dark green, dark and dull
Yellow-green: grass green, non-white tea normal color
Iron plate color: dark red and dark like rust, dull
Fourth, the efficacy of white tea
1. Anti-aging, anti-mutation, tea polyphenols have a strong antioxidant effect and free radical scavenging effect, which can delay aging. And it has a certain inhibitory effect on mutagens.
2. White tea is rich in tea goldenol and tea pigments, which have bactericidal and anti-inflammatory effects.
3. In addition, it also has the effects of refreshing the mind, improving immunity, and protecting the cardiovascular system.
5. The health preservation ingredients in white tea
1. Caffeine: dilates blood vessels, stimulates the central nervous system, improves blood circulation, diuretic detoxification, promotes gastric juice secretion, increases appetite and promotes digestion.
2. Tea polyphenols: anti-inflammatory, antibacterial, hypoglycemic, antioxidant, anti-radiation, anti-cancer, anti-tumor, enhance immunity and other pharmacological effects.
3. L-theanine: It has obvious effects on sedation, lowering blood pressure, improving memory, protecting nerve cells, anti-fatigue and weight loss.
4. Tea polysaccharides: It has a significant hypoglycemic effect, prevents hyperlipidemia, arteriosclerosis, lowers cholesterol, lowers blood pressure and protects the heart tube.
5. Vitamins: mainly vitamin B and vitamin C, which have anti-beriberi, assist DNA repair, and prevent and treat scurvy. Antioxidant, cancer prevention and other functions.
6. White tea brewing
Different types of white tea have their own temperament, and if you want to brew delicious white tea, you must not only understand the characteristics of different white teas, but also pay attention to the selection of water and utensils and brewing methods.
Tea-to-water ratio: The tea-to-water ratio of white tea is generally 1:20, but it varies according to the brewing method and utensils.
Glass, gaiwan: the ratio of tea to water is 1:50, that is, 110ml gaiwan, and 5g of white tea needs to be added.
Teapot: The ratio of tea to water is 1:150, that is, a 500ml teapot, put in 3g of white tea.
If it is a light taste, the number of tea to water ratio will be relatively large, such as 1:25, and if it is a heavy taste, the number of tea ratio will be small, such as 1:18.
Seventh, white silver needle
1, Water temperature:
Baihao silver needle is made of whole buds, with high tenderness, full of white hair, and the water temperature should not be too high, about 85-90 degrees.
2. Brewing:
When brewing, warm the utensils first, slowly pour water along the wall of the utensils to soak all the buds and leaves, and slowly set the height and slowly make the soup.
3. Soup:
Baihao silver needle can not wash the tea, the first brew can be out of the soup after 20 seconds, and each brew can be appropriately extended for 5 seconds.
8. White peony
1. Water temperature
White peony one bud and one leaf, the tea buds are delicate and delicate, the tea leaves are rough and bold, the brewing temperature is best controlled at about 95 degrees, the water temperature is too low, the tea is difficult to come out, and the water temperature is too high will hurt the tea buds.
2. Brew
When brewing, warm the utensils first, and the white peony can be poured water at a fixed point on the wall of the vessel without washing the tea
3. Soup
The white peony has a rich and rich aroma, and the soup should be fast, starting from the water injection, the first brew will be 20 seconds to make the soup, the second brew will be 15 seconds to get out of the soup, and then each brewing time can be extended by 5 seconds
Nine, Shou Mei and Gong Mei
1. Water temperature
The use of fresh leaves with better maturity, mostly leaf-based, good Shou Mei / Gong Mei can see tea buds, the raw materials are relatively coarse and old, and the brewing water temperature is 100 degrees.
2. Brew
When brewing, warm the utensils first, the first tea 5 seconds to quickly out of the soup, and then formally brew, first along the wall of the vessel around a circle to soak all the tea leaves, and then at 6 o'clock fixed point water, let it fully soak in the boiling water so that the contents of the substances slowly precipitate, so that the aroma substances are fully released, and the sweet substances are decomposed to ensure that the tea is sufficient.
3. Soup
Shou Mei sugar is rich in substances, the first brew is 30 bubbles out of the soup, the second brew is 20 seconds out of the soup, and then each brewing time is extended by 5 seconds, the new tea time can be shorter, the old tea slightly extends the time to get out of the soup, and then each brewing time can be extended by 5 seconds.
10. Old white tea
According to the default saying in the industry, if it has been stored for more than three years, it can be called old white tea.
1. Brew
The old white tea leaves are stored for a long time, and they need to be boiled at 100 degrees to moisten the tea when brewing.
2. Boil tea
Old white tea can be brewed first and then boiled in a pot, and boiled water is added to boil and drink. Cooking and drinking time: Cook for 3-5 minutes to make soup.
3. Braise tea
Boiling pot soup time: adjust according to the amount of tea-to-water ratio, generally 30-120 minutes.
It should also be noted that whether it is boiling tea or simmering tea, do not exhaust it every time the soup comes out, and leave the soup base, about one-half or one-third of the mother soup, so that it can well undertake the taste of each tea soup, and the water in the middle should be continued into boiling water.
11. New tea
White Tea / Baihao Silver Needle (loose tea)
1. Water temperature
The starting temperature is 85 degrees, and the water temperature can be increased by 3-5 degrees depending on the thickness of the tea leaves.
2. Brew
When brewing new tea or tea buds, it is better to avoid water directly impacting the tea leaves when filling water, and slowly pour water along the wall of the cup.
3. Soup
The soup time of new tea can be shorter, because everyone's taste is different, so you can increase or decrease the amount of tea and tea brewing time according to the tea scene and your own preferences.
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