White tea, belongs to micro fermented tea, is a famous traditional tea made by Chinese tea farmers. It is one of the six major Chinese teas. It refers to a kind of tea which is without fixing or rolling after picked, only processed after dried by sun or slow fire. It has a full bud with Pekoe. Tea aroma is fresh. Tea water is clear yellow and green and tastes delicate, sweetly refreshing.
It belongs to micro fermented tea, is a special treasure in Chinese tea. As the finished tea is mostly bud head, the surface is full of Pekoe, its color is white and silver, so named White Hair Silver Needle.
Its origin is Fujian province, the main producing areas are Fuding, Zhenghe, Songxi, Jianyang, Jinggu in Yunan and other places. The basic process includes withering and baking (or dried), picking tick, fire and other processes. The main process of Yunnan white tea is sun drying. The advantage of drying tea lies in the taste of tea to maintain the original fragrance. Withering is the key process of forming white tea quality.
The making process of white tea is the most natural. Taking the fresh tea thinly spread on the bamboo mat and placed in the faint sunlight or indoor room with good ventilation and light transmission effect, let it wither naturally. When dried to seventy or eighty percent of degree of dryness, then slowly dry with a slow fire. Because the manufacturing process is simple, the processing is done with the least number of steps.
The surface of finished white tea is full of Pekoe with light fresh taste and tea aroma. The main feature is the white silver hair, known as the “green makeup wrapped” beauty. It has fat bud, yellow bright tea water, fresh taste, fat and tender tea leaves. It tastes sweet and mellow after brewing. It can also play a pharmacological role. The nature of white tea is cold with antipyretic effect.