Which brew of Fuding white tea is the best to drink? Not many people know.

Many tea lovers who have just started to drink white tea and do not know much about white tea often have this doubt: which brew of white tea is the best to drink?

The simple production process of white tea also allows its tea to be preserved to the maximum extent. Many teas have tea, but after a variety of processes, it is inevitable to fall off. After the white tea is made, it can still be covered with fluffy white hairs, its roots are clear, and it is crystal clear after soaking in water.

Of course, the use of this Bai Hao is not only good-looking, its main ingredients are amino acids, which can bring a unique "fragrance" to tea, such as the grass after the rain, bringing a touch of sweet.

However, due to the light taste of white tea, it is often difficult for some old tea customers who are used to drinking Pu'er and Oolong to love it. After all, they are used to eating "red oil hot pot", so they can't grab their tongues. But for most friends who are new to tea, white tea that tastes "a little sweet" is more acceptable.

In Fuding, the hometown of white tea in China, for the taste of each white tea, there has been a saying: one water, two tea, three and four are the essence, five and six are not bad, seven bubbles have an aftertaste, eight have an aftertaste, and nine and ten are still aftertaste.

In this way, the third and fourth dishes are the best taste of tea.

As a matter of fact, this is also true. White tea, especially old white tea, has not yet come out when it is just brewed. By the time it is soaked in three or four bubbles, the tea has already stretched and the taste of tea has come out. This is the time when the taste of tea is best, and when it is soaked in the back, the taste of tea gradually fades, and the taste of water is getting stronger and stronger, but the taste is not good, and there is still an aftertaste.

Some people say that the first bubble is "if life is just like the first time I see it", the third bubble is "like a cardamom flower waiting to bloom at the beginning of February", the sixth bubble is "when it is most orange, orange and orange green," and the ninth bubble is "I don't want to give it back."

Having said so much, I just want to express a point that every white tea tastes good. If you taste it attentively, you will find that each white tea has a unique taste.

The process of transformation of white tea is the process of continuous decomposition and recombination of its contents. External conditions can accelerate, slow down, enrich or even destroy the process.

Generally speaking, three to five years of white tea tastes the best, so in the first three years of storage, senior tea lovers prefer to build warehouses in the south, speed up the transformation, and move to the north three years later to slow down the transformation. Through the control of the external conditions in the transformation process, the best conversion effect can be achieved.