Dingbai tea: we should really pay attention to these points when buying white tea

White tea is not kneaded or twisted, and its process is simple. It is the most natural and healthy tea among the six major teas.

It is known as a year of tea, three years of medicine, seven years of treasure, will change with time, the older the more fragrant.

The natural, healthy and annual growth value is also rising along the way, which is why white tea has become the darling of the collection world.

However, in the process of collecting white tea, you must pay attention to these points.

Pay attention to the old white tea with low price!

This is the reference price of a series of Fuding white tea products issued by Fuding Municipal Government.

The reference price of Shoumei for only three years is 260, so those old white teas that are claimed to be seven, eight or even more than ten years old, just take a look at more than one hundred or two hundred, and forget it.

As the saying goes, the old white tea whose price is too low is often made in a pile. This kind of tea hurts the body and hides its value.

Pay attention to the tea that is too dark.

If it is a normal transformation of white tea, the color should be dark and light, relatively uniform, and will not be all black and dark.

If the color of the tea is dark and not fresh, nine times out of ten, the tea will be piled up at high temperature.

After the old tea is brewed in Wudu pile, the bottom of the leaf is rotten, lifeless, and the hand is rotten as soon as it is scratched!

Pay attention to the tea if the cake is too tight.

Many tea friends have this experience: it takes a lot of life to pry open the tea cake you buy.

This kind of tea may be aggravated by high temperature and humidity during pressing.

As we all know, white tea belongs to light fermented tea. High temperature and humidity will lead to the loss of active enzymes in white tea, and there is no way to fade in the later stage of transformation.

In addition, the conversion of white tea after pressing cake still needs the participation of oxygen. Pressing the cake too tight, there is no small gap, oxygen can not enter the tea cake, may cause white tea to stop conversion.

Tea and oil must buy white tea cakes with moderate tightness.

Attention should be paid to the new craft white tea

The so-called new process refers to the process of slightly kneading and piling after withering.

The purpose of the addition of these two processes is to speed up the transformation of white tea and make the new tea taste like the old tea.

But in fact, this new craft white tea has a bit of an old meaning.

After kneading and piling, the active enzymes of white tea disappear, and there is almost no transformation in the later stage!

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