Jianyang White Tea [Fujian Jianyang Specialty]

What is Jianyang White Tea? Authentic Fujian Jianyang specialty: Jianyang white tea

Content summary:Do you want to know what Jianyang white tea is? This article is a detailed introduction to the specialty of Jianyang, Fujian Province - Jianyang White Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jianyang White Tea. The full text takes about 4 minutes to read, mainly including the basic introduction of Jianyang White Tea and its nutritional value? What are the product characteristics of Jianyang white tea? How to make Jianyang white tea and identify its authenticity? Wait

Basic Introduction to Jianyang White Tea

Based on the white appearance of the finished tea, it is called white tea. One of the six major types of tea. White tea is a specialty of Fujian, mainly produced in Fuding, Zhenghe, Songxi, Jianyang and other places. The basic process includes withering, baking (or drying in the shade), picking, and reheating. Withering is a key process in forming the quality of white tea. White tea has the quality characteristics of intact buds and hairs, covered with hairs, fragrant and fresh hairs, clear yellow green soup color, light and sweet taste. Belonging to slightly fermented tea, it is a special treasure among Chinese teas. It is named after its finished tea, which is mostly bud shaped and covered in white hairs, resembling silver or snow

Zheng'an white tea has a high aroma and rich flavor, fresh and mellow taste, bright soup color, tender and even leaf base, fully displaying tender, crystalline and bright colors, and gathering fragrance, astringency and sweetness

The production method of Jianyang white tea

To distinguish between different types of tea, the production process of white tea only involves two steps: withering and drying.

. Some scholars also believe that the earliest tea in the history of Chinese tea production was not green tea but white tea. The reason is that after the Chinese ancestors first discovered the medicinal value of tea, in order to preserve it for future use, they had to dry or roast the fresh and tender tea buds and leaves. This is the birth of white tea in the history of Chinese tea

(1) Soup color: Bright orange yellow or light apricot yellow is preferred for soup color, while red, dark, and turbid are inferior

(2) Aroma: The aroma is mainly rich and clear, with a strong and pure aroma, followed by a light, green, moldy, and stale black tea fermentation

(3) Taste: White tea is characterized by its deliciousness, refreshing fermentation, and clear sweetness, while its roughness and astringency are relatively weak

(4) The tenderness and color of the bottom of white tea leaves are evaluated as important internal quality factors. The tenderness of the leaf base is mainly uniform and has many buds, followed by hard stems, broken leaves, and coarse aging; Bright color is preferred, with mixed flowers, dark red, and burnt red edges being inferior