The True Facts in Tea Evaluation – Identifying Old White Tea

1、Dry tea.
 New tea: tea leaves are brown or gray-green, and covered with white hairs, especially those picked before and after Qingming will definitely carry the fragrance of hairs and sweetness; old tea: loose tea and cake tea, overall brown with a little white hairs, smelling a burst of aged fragrance.
 2、Tea broth.
 New tea is fresh and crisp, lighter in taste, and has tea green leaves, fresh and pleasant. Old white tea in the tea soup color to dark, amber, aroma, light Chinese medicine flavor, taste mellow and sweet.
 3、Steeping resistance.
 Old white tea can be steeped for more than twenty Serving, and can also be boiled to drink
 4、Pharmacological efficacy.
 The older the year, the more mellow and aromatic the tea is, the higher the medicinal value, and the great value of collection. As the year grows, the internal components slowly change, and the polyphenols are oxidized and transformed into higher content of flavonoids, theanine and caffeine, etc. 
 The aroma components gradually evaporate, the soup color gradually becomes red, the taste becomes mellow, and the tea nature gradually changes from cool to warm. 



Then why do some white teas that you drink in the market feel bitter and green and numb? How to identify the old tea?
 The old tea roasted by splashing water and high fire, the tea broth is hard and cold, bitter and sour, and the leaf bottom has a stinky foot smell. And the taste is thin and not resistant to brewing.
 The more you drink the white tea, the sweeter it tastes, because the tea polysaccharide in the stems of the tea leaves, with the storage of the year, it will slowly transform into water-soluble monosaccharide components, so that its tea soup is more and more smooth and sweet.
 (1) Master tea
 "What do you think of Yang Feng's tea?" "Have you had Fang Shoulong's tea?" "Do you know Mei Xiangjing?" ; I only answer the above question in one sentence: "I only believe in drinking this cup of tea in my mouth".
 (2) Famous tea
 "Green Snow Bud is very impressive ah, there are tea estates in Taimushan scenic area"; "Pin Pin Xiang is the first brand, right?"; "The concept of tea cellar of Liu Miao is very good ah, tea warehouse finance"; all these kinds of questions, I still answer the words: "I only believe in drinking this cup of tea in my mouth".
 (3) Seasonal tea
 White dew tea high fragrance soup sweet cost effective and high, it is suitable for the year to drink, young people are not afraid of tea cold drink; in contrast, spring tea inclusions are richer more transformable space; summer summer tea it taste coarse and astringent, it is easy to make Taobao 9.9 yuan package things, dry tea sun red change taste with acid Chen, in high humidity and high temperature conditions to accelerate the aging, mostly for old tea raw materials.
 (4) Wilderness tea
 Wild tea refers to the undomesticated tea tree, made tea with toxicity; and the so-called wilderness tea on the market mostly refers to the loss of management of tea plantations, deserted tea plantations, some areas of tea is not worth the cost of saving on the management, or deliberately not pruning not fertilizing, this type of tea plantations cater to people afraid of pesticide residues seeking natural consumer psychology. The tea plantations cater to the consumer mentality of people who are afraid of pesticide residues and seek naturalness.


(1) Not all origin is cheap tea
 Own to engage in tea mountain tea factory to do tea, their own made always wrong; leadership introduced certainly can not be wrong, the leaders drink more good tea level than I high; a little experience outside the province tea store to the origin, that can be more than we also know.
 The point is that you really have cheap tea to buy in the country of origin? Who are you on the other side? Why should they give you cheap tea. You received a pile of tea cheerfully back, silently compared to several teahouses in the city, how the price is still higher?
 (2) Not all tea can be transformed into good quality
 In order to transform the old tea into good quality, the premise is that the tea itself is good. So what kind of tea is called good in itself?


(1) Must be spring tea raw materials, through a hibernation period, the highest nutrients when making tea, its amino acids, tea polyphenols and other inclusions are also the highest.
 (2) must be withered in place, you see the sun street, the sun red change, you can ask him what is meant by "withering"?