White tea belongs to the category of slightly fermented teas and is named for its fully covered white hairs, resembling silver or snow. White tea comes in various types, mainly including White Peony, Silver Needle, Gongmei, and Shoumei. The production process of white tea is relatively simple, consisting only of steps such as picking, withering, and drying, preserving the tea leaves' original fresh aroma and nutrients and possessing unique pharmacological effects. In traditional Chinese culture, white tea is regarded as a treasure among teas, and it is renowned for its rich content of antioxidants such as tea polyphenols and catechins, earning it the praise of "one-year tea, three-year medicine, seven-year treasure."
White tea is characterized by intact bud hairs, fully covered white hairs, a fresh and fragrant aroma, a yellow-green and clear liquor color, and a mild and sweet aftertaste. New white tea has a cool but not cold nature, with a fresh, pure, and sweet taste, accompanied by a rich aroma of hairs and flowers. Aged white tea has a mild to gentle nature, with a mellow and smooth taste, and possesses unique flavors of dates and medicine. There are various brewing methods for white tea, including hot brewing, boiling, and cold brewing. The hot brewing method is suitable for both new and aged white tea, the boiling method is more suitable for aged white tea, and the cold brewing method is ideal for summer consumption.
White Tea
