Is there a "absolute standard" in white tea?Old tea guest moved 4 points of hard indicators, practical

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"

A new tea friend reports that your white tea is too expensive!

After speaking, I added a word.

"The price of Shoumei sold in your family has caught up with other white peony, far exceeding the standard of one penny and one penny."

After hearing, I just wanted the tea friend to be a little irritable.

The reason is the same sentence, one penny and one penny.

Tea pricing is inseparable from quality and is determined by comprehensive factors such as production areas, processes, and storage conditions.

Looking at the product pictures alone, it may be difficult to fully understand the quality and flavor. You must drink it in person and taste it to understand.

But let the tea friend look at the first -level spring of our family.

The buds are neat, the leaves are short, the leaves are slightly wider, the bud head is complete, and the leaves and bud heads are white.

Looking from the distance, Bai Zhen's sense of existence was particularly grabbed.

At first glance, it looks like the appearance of white peony.

Even in many places, it is sold on the name of the second and third -level white peony.

But in us, it should be called Shoumei and Shoumei. The price of Shoumei is also the price of Shoumei.

After all, in white tea, whether it is white peony or Chunshoumei, there are clear requirements.

In the corresponding standard specifications, white paper is clear at a glance.

Some standards of the white tea circle are absolute. Recognizing the standards and specifications will help understand that Bai Buyai is good tea.

"2"

1. Picking standard

Such errors can often be seen on the Internet. The video talks about white peony, but the picture is Shoumei.

Over time, a large number of novice was misleading.

Not long ago, a friend in the circle of friends was basking in afternoon tea pictures, saying that the white peony bought this year was not particularly sufficient.

But the dry tea in the picture, the leaves are wide, it is clearly a life eyebrow.

So I chatted with him for a while.

After understanding, in the heart of the friend, as long as the white tea has sprouts and leaves, it is considered white peony, and Shoumei has almost no buds, but the corners of the rough branches and leaves.

Um, this is clearly misleading by people with heart.

The standard of picking white tea is far from this.

The white silver needle uses the single buds of specific tea trees as the raw material. The buds are fat, follow the "ten non -collection" requirements.

White peony is based on the one -leaf, one leaf of the tender shoots of specific tea trees, one bud and two leaves as the raw material. The buds are full, the leaves are tender, the number of white millions is rich, the buds of white leaf green, the two colors are clear; the two colors are clear;

Shoumei is dominated by one bud and one buds and four leaves of specific tea trees. It is not without buds.

In addition, the tender shoots of tea are the main body of tea picking.

When you encounter a long life eyebrows with tea stalks, pay more attention.

In this way, the low -end and coarse tea leaves are seriously lost in internal quality.

The finished products are prone to "coarse and old flavor". The taste of tea is not resistant to bubbles.

"3"

2. 3 principle standards

In the production and processing of Fuding Bai Tea, there is a principle called "origin, raw materials, and in -situ processing."

It is collectively called "3 principles".

Fresh leaves produced in Fuding local tea should be processed nearby after picking, in order to meet the principles of origin protection.

The tea green or hair tea flowing in the field is not transported to the local tea factory of Fuding, which is not considered to be Fuding white tea.

The three principles and standards of Fuding White Tea are to ensure the authentic flavor of local white tea.

In addition, it also takes into account the processing requirements of white tea.

The production of white tea is relatively simple, does not twist, does not kill youths, only withering and drying.

It seems simple, but it is not easy to make good tea.

After the tea is made of fresh leaves, it will be dried in time in time and dry in time to keep it in order to retain the fresh taste of Takayama.

Once the stalls are not dry in time, it is easy to make you green.

After the green leaves are stuffed, it will generate a bitter and jerky taste, and the quality will plummet.

Based on the situation observed in the spring tea season, Fuding's local tea green processing fully reflects these principles.

The tea picked by the village was transported to the tea factory in the village to process.

In the same village, tea gardens and factories will not be particularly far away. If you are near, walk for 10 minutes and cycling for 5 minutes. If far away, walk for 20 minutes and riding for 10 minutes.

Even if you do not send it to the tea factory in the village, it will not be too far away.

All in all, the principle of tea making is to be close and early.

Processing as soon as possible in time can ensure the fresh flavor of high -quality white tea!

"4"

Third, dryness standard

There is such a sound in the tea circle. It is considered that the white tea process is simple and there is no technical content.

To tell the truth, this is too much to despise the processing standards of white tea.

Making a high -quality tea is far from being as simple as it looks like.

Many tea guests verbally dry tea, and the professional statement is that the sun is withered.

What kind of light intensity is suitable for tea during the daylight withering? What should I do if the sun is too strong at noon? What are the differences in the withering method of white silver needle, white peony, and birthplace? What is the ideal thickness of the tea that is spread out in the water sieve? Do you want to turn over halfway? To what extent you wither to what extent can be recovered ...

A series of tea -making details is a test of tea making masters.

Even after the withering is over, it needs to be dried further.

While trying not to harm the internal quality of the tea, control the low water content control range, which is more conducive to the long -lasting and aging.

Otherwise, once the tea contains the water vapor that is not dried, even if the tea is stored in the later period, it will inevitably become a deterioration from the inside to the outside.

Looking at the white tea national standard, the moisture content is less than 8.5%to reach the qualified benchmark line. Once a rough tea with a low moisture content is bought, it is undoubtedly a thunder!

"5"

Fourth, flavor standard

A neighboring provincial tea guest reported that he bought the white silver needle he bought this year. The bud head looked very "big", but the tea taste was not delicious enough, and there was no fragrance.

After listening to the description, the subconscious feels bad.

The white silver needle is not delicious, there is no fragrance, what a good white tea!

Open the current white tea national standard and find the 5.2.1 column, and you can clearly see the sensory quality requirements of the white silver needle from the form.

"Special white silver needle, bud needle is fat, thick and thick. The aroma is pure, the flavor is revealed.

"The first -level white silver needle, the bud needle is long, the hairy is slightly thick. The aroma is pure, the flavor is clear.

Judging from the standards such as sensory products, aroma, and taste, fresh fragrance is the high -frequency word for white tea flavor evaluation.

It is not good to drink white silver needles, not good tea.

According to experience speculation, there is no "white silver needle" with no fragrance and freshness, either the tree species is wrong, or the craft is wrong, or the air has deteriorated.

No matter what suspicion is, there is no value to buy!

"6"

In the tea circle, no matter whether green tea, black tea, white tea, rock tea, or Pu'er tea, any tea has its own rules and regulations that need to be observed.

No rules, no standards.

The more clear the rules are, the more you can see what is the true face of good tea.

Some people can often see people on the Internet. Buying XX tea is too messy, there are no standards and rules ...

In fact, the problem is not without standards, but after the standards are standardized, some tea merchants, tea farmers, and tea shopkeepers still are still unwilling to observe.

Make old tea in the pile of old tea, marked with old white tea;

Every time the tea season is made, in order to grab the early market, the new tea is for profit before it is completely dry;

Obviously, the tea used in the house, the big leaves, thin buds, and even the better life eyebrows, but they have to refer to the deer as a horse, and bluntly sell it for white peony.

If you are all kinds, it is the root of the "tea circle is chaotic".

Back to the source and clear the basic standards for buying white tea, you can step on the pit and be cheated less during the tea!

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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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