The 6 hot views of white tea are all wrong. Which "pit" do you step on?

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

When it comes to cooking white tea, there is a hot topic on the Internet.

"Boil the white tea, why do you cook all the birthday eyebrows?"

As soon as this remark came out, there was a war war.

Hundreds of views are different.

Some people think that Baihan silver needles and white peony are easy to get astringent. In the same year, it is best to choose Shoumei.

Some people dislike the white silver needle, and think that there is no content after the silver needle is old, and there is no need to cook. After all, the silver needle is a thin bud. In contrast, some old -fashioned birthplace cakes, simply brewing the taste of tea that should not be made, can only be cooked to come out of glycol tea soup.

Someone is very pragmatic, and the birthplace eyebrows are cheap. Even if Bai Jian silver needles want to cook, they can't afford it. According to the current market price, even the better silver needle is thousands of pounds of new tea, let alone old tea?

Some people also questioned that Baihan Yinjin is suitable for brewing, and Shoumei is suitable for cooking tea, because the tea level and tea flavor immersion process are related. The high -level white tea is mainly based on the thin buds. , And Shoumei leaves are rough, cooking tea can cooked the taste.

In the end, some people said sourly, saying that it is not good, as long as you are willing to cook tea, what kind of tea does you choose? Many people obviously do not buy silver needles, but they have to say such a lot.

Seeing this in a lively, I collected a basket of materials.

I have to say that the "white silver needle cooks and drinks" has indeed suffered a lot of criticism in the circle in the circle.

As for the matter, the following 6 points of prejudice were already old yellow calendars in the tea circle.

Rumors or stereotypes such as such should be better to clarify the truth earlier.

"2"

1. Boil white tea, why is Shoumei's appearance rate higher?

Because of the high output of Shoumei.

In the white tea circle, there are two major main seasons a year, namely the spring tea season and autumn tea season.

The main production of the spring tea season is Baihao silver needles, white peony, and spring.

Pay attention to the silver needles with raw materials with thick buds, and the tea collection requirements are high.

The flowering period for tea picking is limited, with an average of about ten days, but about ten days, one inch of spring and one inch of gold, which is especially precious.

Shoumei can be picked in the spring tea season.

In the autumn tea season, Qiu Shoumei is a well -deserved protagonist. Except for a small number of special autumn peony, it has almost become the home of Qiu Shoumei.

So it is more than the output of Chunshou Mei and Qiu Shoumei, which is much higher than the production of white silver needles and white peony.

In the face of a relatively large output base, after years of precipitation (more than 3 years of saving for more than 3 years), everyone can see, encounter, and buy old white tea, naturally the birthplace eyebrows.

After the old white peony, there is less.

The white silver needle that successfully saved the old white tea, few and few.

When it comes to cooking old white tea, it is naturally a higher number of shots of Shoumei.

Second, is it not suitable for cooking tea?

Of course not, in white tea, as long as the white tea of ​​the year is suitable for cooking.

Because of the later aging of white tea, the bitter substances such as caffeine and tea polyphenol inside the tea will gradually be oxidized and generate new substances, making the tea taste more pleasing, gentle, and glycol.

It is worth mentioning that the famous flavonoids in the old white tea.

There are many papers based on it. This kind of material has many benefits to human health, and it will not be copied here.

To this end, compared with the newly -fledged white tea (aging less than 1 year), old white tea has the ability to cook tea.

The cooked tea soup taste is sweet and delicious.

When it comes to the "old" of old white tea, don't think that it is rough and old, and it is determined that only Shoumei can be saved as old white tea.

Regardless of the white silver needle, white peony, and Shoumei, under the premise of good storage, it will become old white tea for more than 3 years.

For the silver needle, as long as you have a certain year of memory, you are all suitable for cooking tea.

In the circle, why can't the silver needle be cooked?

Third, white silver needles and white peony, can it be easy to get astringent with boiling and drinking?

Cook the white tea, but it was found that the cooked tea soup was bitter and not delicious.

This problem cannot be allowed to make white silver needles and white peony white back black pot.

The taste of tea soup is astringent, which has nothing to do with the specific category of white tea.

On the contrary, the following 4 points of conjecture, the suspicion is greater.

It may be that the year of tea is insufficient.

The new tea that has not been converted is directly cooked. The tea taste is easy to make when cooking tea.

It may be that the congenital area is insufficient.

Tea trees are planted in flat ground, there is no mountain cover, long sunshine time, strong light, causing too much bitter substances to accumulate inside the tea.

Inner quality, low -quality tea with limited nutrients, no matter tea or tea, the tea taste will be bad.

It may be that the tea making process is not fine.

After the tea is made, it was not dry in time, resulting in a large amount of bitter substances accumulated inside the tea.

The finished tea made by making is naturally easy to be bitter and astringent.

It is also possible that the method of cooking tea is improper.

Cooking tea is too long and too much tea, which may cause the tea soup to taste bitter!

Fourth, the white silver needle is suitable for drinking new tea. There is no tea flavor after saving?

This is purely slander.

As long as the quality is good, the new tea and old tea of ​​the white silver needle have their own strengths.

The new silver needle is very fresh, sweet and fresh, fragrant, flowers and fragrance, and the fragrance of bamboo shoots and bamboo forests is common.

The old silver needle, the tea taste is full and thick, the slurry is obvious, and the tea taste is soft and delicate. At the same time, the umami flavor of white tea does not completely disappear, and the tea taste is still refreshing, but the umami expression does not have such a direct tea period.

After the so -called white silver needle is old, there is no tea flavor content, and the umami flavor completely disappears is just empty white teeth, which has no basis!

Only the damaged silver needles can perform so badly.

5. After all, the silver needle is a bud, and it will be broken when it is cooked?

This kind of idea is obviously never seen a real high -quality silver needle.

The new tea guests may not know that the bud head structure is very characteristic.

Its internal structure is like bamboo shoots, layers of layers.

After peeling the layer, there is a layer inside, and the surface of each layer is thick.

On the number of layers of white, high mountain silver needles can achieve 5-7 layers.

When the spring tea season is picked, the process of white pins is very fun.

You can use the "Tira" method to make a sound, and the bud headed down.

Use your fingertips to pinch the buds of the white silver needle, you can feel the solid inside, very full and firm.

How can the bud structure of such a golden soup be as vulnerable as the weak wind and the willow, and it will be broken as soon as it is cooked?

Six, the raw materials are old and old.

Between these ten words, I stepped on a lot of cognitive thunder areas.

First of all, the raw materials of Shoumei cannot be summarized with the word second.

In white tea, Shoumei is mainly based on the tender shoots of tea, one buds and three leaves, one buds and four leaves.

In the dry tea of ​​high -quality Shoumei, there is still a sense of existence of bud heads. On the back of the leaves with the surface of the tea stalk, you can also see the water distribution of the tea.

Farly the word and big leaves, which can be summarized.

Secondly, when the quality of the quality of the quality, there will be no tea smell.

Inside high -quality tea, the taste of tea is accumulated.

When covering a bowl and brewing tea, even if you use the "fast water" method, you can soak the tea soup that is moderate, sweet and full, and full of aroma!

In the end, the birth eyebrows that are not stuffy and boiled for a long time, and the quality is worrying.

From the perspective of experience, those old Shoumei, which is old and old, requires long -term bubbles or tea to make tea for a long time. The quality is worrying.

Either, the raw materials are poor.

Either, it is the old tea that is severely damaged in itself!

"3"

In white tea rivers and lakes, such eccentric remarks can often be encountered.

Light life eyebrows, heavy silver needles.

It is believed that Shoumei is not worthwhile, and white silver needle is the model of high -end white tea.

Identifying the level of level, high silver needle grade, low -life eyebrow grade, cannot be compared.

As everyone knows, you can see that they can be seen when they open the white tea national standard. They belong to the flat relationship.

Behind this, the concepts of grades and grades must be divided.

White silver needles, white peony, tribute eyebrows, and birthday eyebrows belong to the different categories of white tea.

According to the level, the white silver needle is divided into level 2 (premium and first level), and the birthday eyebrows are divided into level 2 (first and second level).

Only by the same category can there be a level of level.

The so -called Shoumei is not as high as Bai Ji silver needles, but it is confusing the concept!

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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