Dingbai tea reminder: pay attention to these points when buying white tea

White tea is neither kneaded nor rolled, and its craftsmanship is simple, making it the most natural and healthy tea among the six major tea categories.

It has long been said to be "tea in one year, medicine in three years, treasure in seven years," and as time changes, the older it gets, the more fragrant it becomes.

Natural, healthy, and rising in value with age, which is also why white tea has become the darling of the collectors' world.

But tea lovers, in the process of collecting white tea, there are a few points you must pay attention to.

Be careful with white tea that is old in years but low in price!

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

The reference price for just three-year-old Shoumei is 260, so those so-called aged white teas claiming to be seven, eight, or even more than ten years old that cost only one hundred plus or two hundred plus are best just looked at, and as for buying them, forget it.

As the saying goes, you get what you pay for; old white tea with too low a price is often pile-fermented and artificially aged, and drinking this kind of tea harms your health, while storing it has no value.

Be careful with tea whose color is too dark

If it is normally transformed white tea, the color should be a mix of dark and light, relatively uniform, and not all black or dark at once.

If the tea leaves are dull gray, not fresh and lively, then this tea is almost certainly high-temperature pile-fermented.

After brewing pile-fermented artificially aged tea, the spent leaves are mushy and lifeless, falling apart as soon as you grab them with your hand!

Be careful with tea pressed too tightly into cakes

Many tea lovers have had this experience: the tea cake you bought takes a desperate effort to pry open!

This kind of tea may have undergone accelerated fermentation due to high temperature and high humidity during the pressing process.

As everyone knows, white tea belongs to the lightly fermented teas. High temperature and high humidity will cause the active enzymes in white tea to be completely lost, and later transformation becomes impossible to speak of.

In addition, the transformation of white tea after being pressed into cakes still requires the participation of oxygen. If the cake is pressed too tightly without leaving tiny gaps, oxygen cannot enter the tea cake, which may cause the white tea to stop transforming.

Tea lovers must buy white tea cakes that are moderately tight.

Be careful with new-process white tea

The so-called new process refers to adding light rolling and pile fermentation after withering.

The addition of these two processes aims to speed up the transformation of white tea, so that new tea tastes like old tea.

But in fact, this new-process white tea has a hint of artificial aging.

After rolling and pile fermentation, the active enzymes in white tea are mostly gone, and later on it will almost no longer undergo transformation!

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