Which infusion of Fuding white tea tastes best? Few people know

Many tea lovers who have just started drinking white tea and do not yet understand it well often have this doubt: when drinking white tea, which infusion is actually the best?

The simple production process of white tea also allows its tea hairs to be retained to the greatest extent possible. Many teas have tea hairs, but after various processes they inevitably fall off. White tea, however, after being made, can still be covered in soft white hairs, each one distinct, and after being brewed in water it becomes even more crystal clear.

Of course, the use of these white hairs is not just for looks. Their main component is amino acids, which can bring the tea a unique "hair fragrance," as fresh and lively as grass after rain, bringing a faint sweet aftertaste.

However, because of white tea's quality characteristics of a light taste with sweet aftertaste, it often also makes some veteran tea drinkers accustomed to heavier flavors such as Pu'er and oolong unable to fall in love with it. After all, having gotten used to "red oil hot pot," clear soup and plain water cannot grab the tongue. But for most friends who have just come into contact with tea, white tea, which tastes "a little sweet," is instead easier for people to accept.

In Fuding, the hometown of Chinese white tea, regarding the taste of each infusion of white tea, the following saying has always been passed down: the first infusion is water, the second is tea, the third and fourth are the essence, the fifth and sixth are not bad either, the seventh still has lingering fragrance, the eighth still has lingering flavor, and the ninth and tenth still leave an aftertaste.

Put that way, the third and fourth infusions are the most essential taste of the tea.

In fact, this is indeed the case. White tea, especially aged white tea, has not yet released its flavor when first brewed. By the third and fourth infusions, the tea leaves have already unfolded, and the tea flavor has also come out. This is when the tea soup tastes best. Brewed later, the tea flavor gradually fades, the water taste becomes stronger and stronger, but the flavor is still not bad and still has a lingering aftertaste.

Some people say: the first infusion is "if life were only as it was at first meeting," the third infusion is "cardamom tips in early February," the sixth infusion is "best when the oranges are yellow and tangerines are green," and the ninth infusion is "the meaning is not yet exhausted, and one does not think of returning."

Having said so much, in fact it is merely to express one point: every infusion of white tea is good. If you taste it with care, you will find that every infusion of white tea has a unique flavor.

The transformation process of white tea is the process in which its internal substances continuously decompose and then react and combine again. External conditions can accelerate, slow down, enrich, or even damage this process.

Generally speaking, white tea aged three to five years tastes best. Therefore, during the first three years of storage, experienced tea lovers tend to build warehouses in the south to accelerate transformation, and after three years move it to the north to slow down transformation. By controlling the external conditions during the transformation process, the best transformation effect is achieved.