White tea is full of white tea, light soup color, delicious fresh alcohol and sweetness. The most important feature is white silver, known as the "green makeup," the beauty of the bud, head fat, bright yellow soup, taste of fresh alcohol, leaves the end of tender uniform. After brewing, taste, taste delicious and delicious, but also play a pharmacological effect. White tea is cool and has the effect of reducing heat and reducing heat.
White tea, a micro-fermented tea, is a traditional tea created by Chinese tea farmers. One of China's six major teas. Refers to a type of tea that has been harvested, dried, or dried without simmering or rubbing. With the appearance of buds complete, covered with cents, fresh and fresh, soup yellow and green clear, taste the characteristics of light back to the sweet quality. It is a slightly fermented tea and is a special treasure in Chinese tea. Because of its finished tea is mostly bud head, full of white, like silver as snow named. The main producing areas are Fuding, Zhenghe, Songxi, Jianyang and Jinggu of Yunnan. The basic processes include withering, baking (or drying), picking, retort and other processes. Yunnan's white tea technology is mainly sun-baking. The advantage of drying green tea is that the taste maintains the original fragrance of the tea. Withering is the key step in the formation of white tea quality.
White tea has different standards for the selection of tea varieties and raw materials (fresh leaves). The main varieties are: first day buds, white wheat needles, white peony, Shoumei (gongmei)
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