The new national standard of Fuding white tea was formally implemented on May 1. There is a standard basis for long-term preservation of white tea.

1. The water content standard of white tea has been adjusted from 7% to 8.5%.

two。 The category of white tea has been adjusted from Baihao Silver Needle, White Peony and Gongmei to four categories: Baihao Silver Needle, White Peony, Gongmei and Shoumei.

3. The storage period of white tea has been adjusted from no standard to "white tea products can be preserved for a long time under the premise of complying with the provisions of GB/T30375".

Why are these three major changes critical?

Let's hear the tea maker explain it in detail for you.

Water content of white tea products:

8.5% latent mildew risk

Tea likes to be dry and afraid of dampness, and it is easy to get hot and moldy after being exposed to moisture.

Tea is most suitable for sealed storage under the condition of water content less than 5%. When its water content is about 8%, it will have the smell of old tea after 6 months storage; when its water content is 10%, it is easy to appear mildew smell; when its water content reaches 12%, the mold will multiply vigorously, grow white hair and give off mildew smell.

The provisions of the new national standard of white tea on the physical and chemical indexes of tea

After damp mildew, tea not only has no flavor and nutritional value, but also contains many kinds of mycotoxins such as penicillinic acid cyclochlorin, Rhizoma Rehmanniae and so on, which do great harm to human health. The results of animal experiments conducted by some scholars have proved that animals can cause liver and kidney necrosis and cancer after drinking moldy tea water. Poisoning occurs when people drink moldy tea leaves. The clinical symptoms are abdominal pain, diarrhea and dizziness.

Regulation of Tea Water content in the Old National Standard of White Tea

(repealed on 30 April 2018)

In "GB/T 22291-2008 White Tea" and "DB35/T 10760-2010 Geographical indication Protection Product Fuding White Tea", the water content of the finished white tea is required to be 7%. Therefore, the adjustment of the water content standard is very important: when buying white tea, consumers must see clearly the implementation standard of the product:

If the implementation standard of the product is "GB/T 22291-2017 white tea", then, when storing white tea, you must choose a dry storage environment. If the purchased tea feels trendy with your hands, but does not feel stuck in your hands, it is recommended that you store it after the second drying.

Regulation of Water content of Tea in Fuding White Tea Local Standard

If the implementation standard of the product is "DB35/T 10760-2010 geographical indication protection product Fuding White Tea", you can be relatively at ease: the water content of dry tea is not more than 7%.

Provisions on the Water content of Tea in the National Standard of Zhenghe White Tea

Therefore, if you buy a large amount of white tea for long-term storage, it is best to take a sample and check it every three months to half a year to see if there is any mildew.

White tea category:

Gong Mei and Shou Mei are silly and confused?

In the new national standard of white tea, the grade of Shoumei has been added. Among the three major standards of white tea in the past, there is no Shoumei grade:

The old national standard "GB/T 22291-2008 White Tea" stipulates the grade of white tea:

The Classification of White Tea in the Old National Standard of White Tea

(repealed on 30 April 2018)

The classification of white tea in the current standard of Fuding White Tea "DB35/T 10760-2010 Geographical indication Protection Product Fuding White Tea":

Obviously, in the past three standards, white tea has no Shoumei grade.

So, how to distinguish the two grades of white tea, Gongmei and Shoumei?

The tender shoots of tea brands in the group are used as raw materials, and the white tea products made by specific processes such as withering, drying and picking are used as tribute eyebrows.

Shoumei is a product made from the tender shoots or leaves of Dabai tea, daffodils or group tea varieties through specific processes such as withering, drying, picking and so on.

What's the difference?

one. Gongmei is a group of tea, commonly known as small vegetable tea, also known as native tea, is a white tea made from the tender shoots of tea trees planted by seeds, and this kind of tea product can also be called Shoumei.

two. The tea made from tender shoots or leaves collected by other clone varieties can only be called Shoumei.

The storage temperature of white tea should be controlled below 25 degrees and the relative temperature below 50%.