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White Tea is a traditional and modern tea made from Fresh Leaves picked without frying or kneading, dried or dried to 80% dry and then warm roasted and Added processed. White Tea Leaves is a special treasure among Chinese Tea Leaves, which is not common in general areas. Tea Liquor Color is like silver like snow, Tea Fragrance is yellow-green and clear, Tea Taste is light and Sweet Aftertaste. The most remarkable feature of white tea is that it is rich in amino acids, especially theanine, which not only improves the Tea Fragrance and freshness of the finished tea, but also improves the body’s immunity, which is conducive to good health.

White tea belongs to the category of slightly Fermentation tea, which is one of the six major types of tea in China. White tea is categorized into bud tea and leaf tea, depending on the variety of Tea bush and the standard of picking Fresh Leaves. The typical representative of Baihao Yinzhen Tea is Baihao Yinzhen Tea, which is mainly produced in Fuding and Zhenghe, Fujian Province. White Tea Appearance is characterized by complete buds and hairs, Tea Liquor Color is yellow-green and clear.

White Tea Production

White Tea is made from Tea Leaves through the Withering and Drying Added process, traditional processing without frying or kneading, to retain the original flavor of the tea leaves to a greater extent.

The production process of white tea is the most natural, the fresh Tea Leaves are thinly spread on bamboo mats under the weak sunlight, or placed in a well-ventilated and light-permeable Indooroor withering. Let it wither naturally. When it is dry to 70% or 80%, then drying it slowly over a gentle fire is sufficient. Added process is simple, with a minimum of work. Added process of white tea is relatively simple compared to other tea types, including withering and drying (Roasting) 2 processes, the formation of flavor is mainly in the withering stage, and the finalization of flavor is in the drying (Roasting) stage. Withering of white tea is different from other teas, almost throughout the whole process of white tea, so white tea belongs to the heavy withering tea. After the Fresh Leaves are picked, they are spread evenly and thinly on a water sieve for “opening”, followed by 30 to 70 hours of Withering. White Tea Appearance is the only type of tea whose appearance and flavor are basically formed in the Withering stage. The water loss rate of the back of the leaf is higher than that of the leaf surface, which makes the edge of the leaf drooping from the leaf side to the back of the leaf, and the edge of the leaf is further drooping after being sifted in the late stage of Tea Appearance to form the unique appearance of White Tea. Of course, the further improvement of white tea flavor is also related to stacking and Roasting. Without damaging the Fresh tea leaves as much as possible, the ventilation, temperature control and humidity removal make the low-boiling-point substances volatilization, enzyme activation and water decreasing, and the concentration of the tissue cells, membrane permeability and enzyme activity are increased, and the enzymatic reactions such as Oxidation and hydrolysis and various organic synthesis reactions are accelerated to produce flavor compounds, which form the flavor quality of White Tea, and constitute the unique quality characteristics of White Tea.

The white tea production process includes tea picking→collection→transportation→pre-treatment→first production (Withering, stacking, drying) → Fresh tea leaves storage→Refining (Blending, Screening, Winnowing, Picking, Pressing) →Roasting→Storage to be Packing. According to the degree of loose Tea Appearance, it can be divided into loose tea, Tea Appearance, Tea Appearance, Tea Appearance, Tea Appearance, Tea Appearance, Tea Appearance, Tea Appearance, Tea Appearance, Compressing. Compressing tea is a reprocessed product of loose tea, pressed from loose tea in the Refining stage.

Plucking

White tea according to the temperature picking jade white buds and leaves of the first show of fresh leaves, do early picking, Fresh Leaves, diligent picking, net picking. The buds and leaves are uniform in size, and the stalks should be short. Light picking light put. Bamboo basket, bamboo basket storage and transportation.

Withering

Fresh Leaves are picked and spread in time with bamboo plaques, with even thickness and no turning. After spreading, according to the climatic conditions and the grade of Fresh Leaves, we flexibly choose Indoor withering, compound withering or heating withering. When the Tea Leaves reaches 70% to 80% dry, Indoor withering and compound withering should be carried out and sifted.

White tea withering is divided into Indoor withering, heating withering and compound withering. Withering for a long time in cloudy and rainy weather with low moisture diffusion coefficient of the buds may lead to darkening, blackening and mildewing of the buds; in high temperature weather with high moisture diffusion coefficient of the buds, the withering time is too short, which fails to form the flavor of white tea, and leads to grassy and astringent taste of the buds. Withering is carried out in a ventilated place without Sun withering in Indoor withering. Due to the different grades of raw materials, the spreading amount of silver needle natural withering is required to be laid flat on the water sieve and withering curtain without overlapping, while the spreading thickness of other grades of raw materials is 1~3 cm. Withering naturally withering with the help of white light and ambient temperature, humidity, wind, long time, occupies a large production space, low production efficiency, and higher requirements for production experience, the product quality is extremely difficult to control on cloudy and rainy days, it is difficult to form a large-scale and standardized production. Heating withering is in Indoor withering temperature control, can use withering tank or heat and humidity equipment, from withering uniformity and effect comparison, air energy heat pump withering the best, followed by hot air withering and withering tank withering. Heated withering is suitable for cloudy and rainy days, the quality of tea is lower than Indoor withering, such as withering trough leaf thickness of 10 to 20 cm, easy to withering uneven phenomenon. Withering is a method of heating and dehumidification in Indoor withering, ventilation and dehumidification is difficult to be uniform, heat utilization is low, energy consumption is large, rainy days and south wind production control is difficult, product quality is not stable enough, and it is also difficult to scale and standardized production. Compound withering is the withering method that alternates between Indoor withering and Sun withering, and compound withering in sunny days can accelerate the water loss of leaves and improve the Mellow and Rich of Tea Liquor. Withering and compound withering can shorten the withering time, but due to insufficient mastery of the water loss law of white tea withering, the use of these two withering methods in some areas will easily lead to insufficient accumulation of flavor compounds and inadequate conversion of low-boiling-point volatile compounds, so it is often necessary to use the post-ripening treatment of short-term stacking, which can promote Tea Fragrance distribution and aroma formation. Therefore, the following four points need to be paid attention to in the initial withering of white tea: firstly, the tea leaves are spread evenly and flatly on the machine, and the thickness of the spreading leaves is controlled; secondly, the ventilation of the fan is well maintained, and the effect of the ventilation, temperature control and humidity removal is closely watched; thirdly, the process of Withering is clearly defined, and the temperature, humidity and moisture content of Tea Leaves in each stage of the Withering process are controlled; fourthly, the thickness of the Fresh tea leaves, the important process parameters such as moisture, and the environmental factors such as temperature and humidity are accurately controlled. In order to improve the yield and stabilize the quality, large-scale white tea producers will use these 3 types of Withering methods at the same time.

Pile Fermentation

Stacking is commonly known as raising tea, which is one of the common processes in white tea production nowadays. Withering process is completed, the Fresh tea leaves are stacked under certain conditions for a period of time, so that their flavor tends to be more stable and perfect, which is equivalent to the “after ripening” stage of the initial production process of white tea. The moisture of Fresh tea leaves decreases significantly withering, and the substances contained in Fresh tea leaves are transformed, mainly through endogenous oxidation enzymes and hydrolysis enzymes to carry out Oxidation and hydrolysis reactions, which improves the astringency and greenish taste of the products, and further forms the unique flavor quality of white tea. The conditions and methods of stacking have an important influence on the quality of white tea. Due to the lack of understanding of the stacking mechanism in the past, producers are worried about mold, deterioration, flavor and other biostability problems, and believe that the moisture of the tea in the stacking process should not be too high, and the moisture should be controlled below 9% or even lower. Current experience shows that the moisture does not exceed 15% is reasonable and safe. Piling environment must be protected from light, Drying, no Off-Taste, under the condition of appropriate heating, to accelerate the enzymatic reaction, accelerate the gross tea “after ripening”. The way of heap raising can be stacked, but also can choose a safer bagged storage. As we all know, the gross tea takes up a lot of space, so few production enterprises have the conditions through the equipment to raise tea, high-grade silver needle can choose Drying, odorless equipment storage.

Drying

Initial drying: Drying machine temperature 100～120℃, time: 10 minutes; spreading cool: 15 minutes. Re-drying: temperature 80～90℃; low temperature long-drying about 70℃.

Dried Tea Leaves with moisture content control within 5%, put into the ice storage, the temperature 1 ~ 5 ℃. Tea Leaves taken out of the ice storage are opened after three hours for Packing.

Storage

White tea storage is summarized in the following points : ventilation, air permeability, sunscreen, moisture. White tea preservation, we must pay attention to the storage environment, white tea should not be placed in high temperature, strong light, odor environment, it is best to ensure that the storage environment can be properly ventilated, Drying, room temperature, no odor.

The Health Benefits of White Tea

1. Eye care: white tea is rich in vitamin A original, it is absorbed by the body, can be quickly converted into vitamin A, can prevent night blindness and dry eye. At the same time, white tea also has the role of anti-radiation, so when watching TV or using the computer drink some white tea, is conducive to the protection of the eyes, relieve visual fatigue.
2. Whitening skin care: white tea has a highly effective antioxidant function, can strengthen the skin resistance, prevent the external environment on the skin caused by discomfort, delay skin aging, so that the skin to maintain luster. The tea polyphenols in white tea can improve the body’s detoxification function, promote skin whitening detoxification.
3. Prevention of heatstroke and detoxification: white tea is rich in amino acids, and its nature is cold, with the effect of heat relief and detoxification. Sipping a cup of white tea in summer is good for preventing heatstroke.
4. Lowering blood lipids: long-term consumption of white tea can significantly improve the body’s lipase activity, promote lipolysis and metabolism, effective control of insulin secretion, delay glucose absorption, decomposition of excess sugar in the body’s blood, and promote blood glucose balance. For diabetes, cardiovascular and cerebrovascular diseases, hypertension patients have good health effects.

White Tea Drinking Precautions

Drinking contraindications: kidney weakness, heart rate of heart disease, serious constipation, serious neurasthenia, iron deficiency anemia should not drink.

White Tea Brewing Method

1. Selection of tea set: Transparent glass cup or transparent glass Gaiwan is preferred for brewing white tea. Through the glass cup can enjoy the white tea in the water in a variety of ways, taste its flavor, smell its fragrance, view its leaves. Brewing white tea is also available in white porcelain Gaiwan.
2. Control of water temperature: white tea raw materials are tender, thin leaf, so the brewing water temperature should not be too high, generally controlled at 90 ℃ is appropriate.
3. Brewing essentials: good white tea brewing, hot water can not directly punch the tea buds, should be along the wall of the cup (or pot) into the punch, so that there are two advantages, neither damage to the tea buds character, but also not because of a large number of tea buds to make the Tea Liquor Color cloudy and affect the Tea Liquor Color aesthetics. Adopting the downward casting method, the first injection of water 1/4 infiltration, half a minute after filling. When brewing the Tea Leaves, you can enjoy the Tea Leaves spinning up and down in the cup, and the amount of water should be controlled at about 2/3 of the cup. Allow to stand for 5 minutes after brewing. Each time to the outside of the Tea Liquor, not all empty, should be left at the bottom of the soup about 1/3, so that, after renewing the new water, the Tea Liquor can also be inherited along the original flavor. Generally, white tea can be brewed four times.

Appropriate dosage: generally as long as 6 grams per person per day is enough, the elderly even more should not be too much.

Suitable Season: All seasons, especially for summer.

Suitable for people: People with hot stomach can drink it in moderation on an empty stomach.