New Technology?Bad quality?5 o'clock to dial Wakaba to do the truth of old white tea

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"

I saw a slightly greasy male anchor on the Internet.

Wearing a robe and a string.

However, the shape is not the point.

The point is that he said to the outside world, which is a thunder.

It is completely irresponsible to tea friends, markets, and tea circles!

The opponent's staggering point of view is that the world has not made old white tea at all.

There are three reasons given.

"If white tea is made of old tea just because of the pile of pile, what is the mature?"

"The so -called Owabu makes old tea, everyone can drink it as a new craft tea."

"Besides, the concept of making old tea is not mentioned in market supervision."

Third, after speaking, the two sentences "Thunder", one patted his head and got such a summary.

So wow, there are no old white tea in the world, and everyone is not a fuss when buying tea.

I have to say that the other party is too good at sophistry.

Black and white, blooming, these left doors are too confusing.

But as long as you have seen the following 5 points, you can understand the truth of the matter.

"2"

1. Is there an old concept in market supervision?

Being old concepts, more use in the people.

In the market supervision, there are indeed few words "old".

But don't forget that in the corresponding market supervision regulations, there are false labeling product information.

For example, it is obviously not a core production area, and it is necessary to use the name of the core production area.

For example, it is Xiaqiu Tea, but it is hard to impersonate spring tea.

For example, it is obviously a new tea that has just been collected in 2022, but after the old means after the sun exposure, the color of the dry tea looks old and dull. Profit.

If you are falsifying, even if you are restless to make the name of the old fake, false production must not escape!

Second, when making tea, what is the pile?

Simple understanding, the pile of tea is accumulated under the premise of a certain temperature and humidity.

In high temperature and high humidity environment, a large number of microorganisms will be generated. The existence of these microorganisms will change the interior structure of the tea, break down the inner tea flavor, and promote specific flavors.

Among the six major tea, Wakaba is a common processing step of black tea.

For example, cooked Pu, brick, Liubao, etc.

In the early days, the machining technology of cooked tea was not yet mature. It was easy to recruit fungus during the process of Waka, which led to the obvious pile of tea.

The taste of the pile of taste is not impressive, it is a complex of soil, fishy smell, and stuffy flavor.

So after the new tea was made at the time, it needed to be released through long -storage to let the stack of taste naturally dispersed.

With the advancement of tea making technology, the current method of cooked tea is continuously improved.

Adjust the size of the pile head (for example, using small pile fermentation, etc.), control temperature changes, etc., can minimize the production of mixed bacteria and reduce the flavor molding.

Regardless of how the process is changing, the core element of Waka Poch is always promoting the transformation of tea -flavored substances in a specific temperature and humidity environment.

This tea -making process appears in black tea, it is understandable.

Once it appears in white tea, it is simply unjust!

Third, the old tea is cooked in essence?

Wrong, Pu'er and White Tea are very different.

From the environmental area environment, tea tree varieties, picking raw materials, tea -making tea processing, and flavor characteristics, they are all different.

Tea friends should not relax their vigilance.

Since the came from the 1970s in the 1970s, the size of the pile head, the time of the pile, and the temperature of the Waka pile can be found.

In order to counterfeit, old and old white tea is imitated.

Just stack the tea together at will, and sprinkle some water from time to time to increase humidity, which quickly causes the tea to transform into dark brown and other old colors.

In order to quickly put white tea on the elderly, in order to pretend to be old white tea and sell high prices.

How can I talk about this?

The technology specifications of white tea processing and production are regulated to make old tea. The probability of being contaminated by bacteria is very high, and it is not suitable to drink it.

Besides, it is essentially a deception to make old white tea.

Through fraud to make huge profits.

In this case, how can everyone have unrealistic fantasies about making old tea hugs.

It is believed that the old tea is just improper craftsmanship, but there is no problem in raw materials control, tea making, and warehousing conditions?

If you feel that making old tea is also made of high -mountain tea raw materials, it will be too naive to think of things.

4. Why can't you pile when processing white tea?

With reference to the explicit stipulation of the national standard of white tea, the processing of white tea should be made in specific processes.

The most basic craftsmanship is mainly withering and drying.

From beginning to end, half of the words related to Wakaba were mentioned.

On the contrary, the flavor of high -quality white tea is refreshing with fresh aroma.

In order to keep the white tea's fresh flavor, after the tea is picked, it cannot be piled up, nor can it be piled intentionally.

Instead, it has to be spread out as soon as possible to dry it.

It is best to dry away from the ground and stay away from the ground to ensure hygiene.

Dry at about 70 cm away from the ground, breathable up and down, better ventilation effect, and better withering effect.

Early stalls in the first time are conducive to retaining the natural nutrients and fresh flavors of tea.

Once the other pile, the natural flavor of white tea is severely damaged.

The tea made again has completely missed the good tea!

Fifth, white tea, can it be regarded as a new process? No, the new craft white tea is a proprietary term, which has nothing to do with Wakaba.

The advent of the new craft white tea that year was said to be to cater to the taste of the Hong Kong and Macau market and add a light kneading process.

Specifically, add twist after withering, so that the flavor of the new tea is more mature and full, and it can better meet the needs of the foreign market at that time.

But the new craft white tea has such practical problems.

First of all, it deviates from the traditional flavor of white tea.

Secondly, after joining the twisting operation, the new craft tea does not have the value of long -term old white tea, and advocates timely drinking.

In the end, with the popularity of white tea in recent years, it is more popular according to the traditional way of white tea. The new craft tea that has been twisted has become increasingly rare on the market today.

Besides, if you are drinking tea, you really like the flavor of Waldi tea. Why not choose cooked tea directly? On the contrary, seeking the flavor of old tea in white tea?

From the perspective of tea making, when processing white tea, it should be dried to dry in time.

If it is for the sake of fraud and deliberately pile, it is essentially deceived.

If there are insufficient manpower and limited venue, the tea green is not allowed to dry in time.

After the tea is retracted, it can only be piled in the corner, which inadvertently causes a slight pile, and severely damaged the umami flavor.

Unintentional losses lead to the fact that white tea is stacked and tasteless.

It is broken to make white tea, and you can't talk about new crafts!

With the banner of the new craftsmanship white tea, it is really toilet to cover the different quality problems of the poor quality!

"3"

Speak a car.

Walbu is a common means of white tea, but the old way of white tea is far more than this way.

After receiving some cheap tea green, spread out the sun on the ground. The violent and hot sun will turn the tea green sunburn and change the color.

Otherwise, it is high temperature and fast drying. Under the drying of violence, the new white tea will be turned quickly;

Or, semi -Walu, semi -exposure;

It is also possible that after accidental dismission of a batch of tea, the color of the leaves becomes old and dull. At this time, some people dare to be brave. After getting the deterioration of this deterioration tea again, they are impersonated for 10 years. Push to the market in the name ...

In short, the old counterfeit methods of white tea are different from all.

Anyway, the high -quality old white tea of ​​old tea and natural aging is judged.

Poor raw materials, rough craftsmanship, severe internal quality damage, and poor warehousing to make old tea. Not only do you look weird in the appearance of dry tea, it is black or brown or dark yellow, and the color is single.

Even the aroma and taste are difficult to express.

Either the taste of tea or a lot of strange taste.

Speaking of seriously, how can these inferior old tea compare with the high -quality old white tea of ​​the scenery?

Lao Bai tea is expensive with tea fragrance, sweet tea flavor, and longevity.

The old white tea that is difficult to drink, even if there is no false standard for falsification in the year, the quality is not ideal!

It is not easy to create. If you think this article is helpful to you, please like it.

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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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