White tea has a fresh taste, clear soup color, natural fermentation, retains the original flavor

White Tea

White tea, as one of the six major types of tea in China, is highly respected for its unique production process and excellent quality. White tea is a slightly fermented tea with a simple production process, mainly including three steps of picking, withering and drying, striving to retain the original flavor of the tea to the greatest extent.

Baihao Yinzhen, as the best of white tea, uses spring buds as raw materials. It is needle-shaped, covered with white hairs, and silvery white in color. After brewing, the soup color is clear and bright, the aroma is fresh and elegant, the taste is fresh and mellow, the aftertaste is long, and it is rich in amino acids. It is the leader among white teas.

White Peony, picked one bud and one leaf or one bud and two leaves as raw materials, the buds and leaves are connected to the branches, like flowers. After brewing, the soup color is clear and light yellow, the aroma is rich and fragrant, with a floral scent, and the taste is mellow and sweet. It not only retains the freshness of white tea, but also incorporates the fragrance of flowers, and has a unique charm.

Gongmei white tea uses one bud and two or three leaves as raw materials. It is gray-green in color and slightly curly in shape. After brewing, the soup is bright orange-yellow, with a fresh aroma, mellow taste, sweet taste, slight astringency, but long aftertaste, and unique charm.

Shoumei white tea is the largest type of white tea. It uses one bud and three or four leaves as raw materials. It has a thick appearance and yellow-green color. After brewing, the soup is light yellow, with a strong aroma and a refreshing taste. Although it is not as delicate as Baihao Yinzhen and Bai Mudan, it is extremely cost-effective and is a good choice for daily drinking.