Author/ The Tantalums - Han-Yi Han-Yi

Updated on 2025/10/21

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Main article What are the Six Tea Families?

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In Chinese tea culture, tea leaves are divided into six categories according to the colour of the tea broth, commonly known as the "Six Tea Systems", which can be divided into the six basic categories of "green, yellow, white, green, red and black", and were later used as the most classic process for the primary production of tea leaves.

plain tea

Lightly fermented 10~30%

Translucent Yellow Tea Soup Like dry leaves. Rich and delicate flavour. (Melon. Apple. Pear)

White Hair Silver Needle. White Peony. Shou Mei.

White tea is one of the six major tea families in China. This process is designed to reveal the original flavour of the leaves and is known for its light, natural flavour and simple production process.

The production process of white tea is relatively simple compared to other types of tea, as it is not kneaded or killed, but simply finished.Wilting and dryingWhite tea is a mainstream commodity with the quality of the picking affecting the value. White tea mainstream commodities and picking quality affects the value, the senior product has fat buds, leaf fat, white hairs show, etc., and its tea soup is light yellow in colour, and the taste is light and sweet.

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White Tea Flavour Characteristics

Minimal craftsmanship, original flavour, white tea is famous for its light, natural flavour and has the following flavour characteristics:

• Appearance: Picking standards are affected by the dryness of the leaves. Top quality buds are plump, with thick leaves and white hairs showing.
• Fragrance: Light and fresh, fluffy and fluffy, with light floral and melon flavours.
• flavour: Delicate and sweet sap, light but sweet.
• flavours: Soft and smooth.
• Tea SoupColour: Pale yellow, bright and translucent.

White tea is a speciality of China. In the early days, it was mainly made from the albino leaf tea tree, with stringent requirements for tea tree raw materials and tea plantation management, but nowadays there is micro-oxidation in the production, and the process only involves a long withering and drying process, which means that the tea is full of white hairs, with a lustre as white as silver, and the tea broth is light in colour, with a greenish, elegant and cooling aroma, and even some of the literature points to the fact that white tea has been documented to have been used as a Chinese herbal medicine.

tea	Fermentation Description	Definition of production process	Production Process	Representative Commodities
plain tea	light	shou Mei or Shou Mei (facial expression)	Withering and drying	Taiwan White Tea
plain tea	light	White Peony. Silver Needle	Tenderising, withering, sifting, drying	Fuding white tea
plain tea	light	New Craft White Tea	Withering, kneading, drying, sifting	Darjeeling White Tea

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The Secret of Young Master Tu

1. White Tea Flavour Characteristics
2. History of White Tea
3. Difference between Grown White Tea and Crafted White Tea
4. White Tea Craftsmanship
5. Classification of White Tea
6. Signature White Tea
7. White Tea for Health
8. White Tea Brewing Tips

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History of White Tea

The history of white tea can be traced back to the Tang and Song dynasties, and it was one of the tribute teas at that time. In Lu Yu's "Tea Classic", the record of "300 miles east of Yongjia County, there is a mountain of white tea" appeared in the "Tea Classic", regardless of whether the mountain of white tea at that time referred to the present Anji, Zhejiang Province, or Fuding, Fujian Province, the production area, it all referred to the mountain of tea with white leaves.

However, in the Song Dynasty, the Da Guan Tea Treatise continued to mention wild white tea from the mountains, and Emperor Huizong of the Song Dynasty was so fond of this type of white tea that he named the Guan Lien County where it was served as Zheng He County, but at that time, the tea was still made by steaming and pressing it into doughnut tea, which referred to the white-leafed varieties of white tea that were made using the green-tea technique.

The Da Guan Theory of Tea White Tea

"White Tea is a unique tea that is different from ordinary teas. It is slender and its leaves are crystal clear. It grows by chance in the forests of cliffs and cliffs, and is not cultivated by human hands. There are only four or five tea farmers who own white tea, and each family has only one or two white tea trees in their tea gardens. The annual production of white tea is only two or three baskets. White tea has few buds and leaves, which makes it very difficult to steam and cultivate. Once the roasting process is not well controlled, the white tea will become ordinary tea. Therefore, it requires very delicate production techniques and proper heat to make the white tea transparent inside and out, like a diamond in the rough. Even if the white tea is slightly roasted, the quality is not as good as the white tea that is carefully made."

It was not until the Jiaqing period of the Qing Dynasty, in 1769, as recorded in many books, that craft white teas were produced from the vegetable teas of northern Fujian, and it was not until the following hundred years that such grades as White Hair Silver Needle, White Peony, and Shou Mei began to be made, and Fuding Large White Tea, an asexually reproduced, single-type suitable for white tea, began to be selected from the group of species of tea trees.

In 1857, Chen's tea merchant in Fuding found a large white tea mother tree in Taimushan, and the white hair was obviously an excellent variety, so he brought it home to grow it, and after cultivation, it is the current Fuding Dabai. During the next hundred years, there were people all over Fujian breeding varieties, Fuding Dahao, Fuding Dabai, Zhenghe Dabai appeared one after another, because of the consideration of the production volume, and then added more powerful early-growing varieties of Fu'an Dabai, Fuyun No. 6, Fuyun No. 595, and Fujian Narcissus.

After the intervention of tea merchants, they began to use the "Tai Mo Shan", the origin of the mother tree of Fuding Dabai, to market their products. Legends of white tea products also revolve around the storytelling of the Taimu Niang, but most of them are not traceable.

Untold Folklore

• The Legend of White Tea Saving Lives According to legend, during the Yao Emperor's time, a kind old lady often helped people in need and used the original mother tree of Fuding Dabai Tea to cure the sick and save people, which can clear heat and detoxify the body, and this kind of tea has been honoured as a fairy tea because of its outstanding therapeutic effect, and the legend of Fuding Dabai Tea has come about, and the world will call this tea Taibu Silver Needle in order to commemorate this lady.
• The Legend of Mossy Buds The original mother tree of the Fuding Great White Tea found in Tai Mo is the legendary ancient tree known as the "Green Snow Bud", whose leaves are as white as snow and glitter with green light under the sun, hence the name Green Snow Bud.

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Difference between Grown White Tea and Crafted White Tea

• Tasting White Tea: Tea colours from light-sensitive tea tree varieties.
• Craft White TeaThe main reason for this is that it relies on a specific production process.

This is because these tea trees are "low temperature sensitive" albino teas, which produce chlorophyll when the temperature changes and makes the tea leaves turn green, while the tips of the tea buds will turn white if there is insufficient light, especially in the early spring before the Ching Ming Festival.

As a result, these tea trees show different colours in different seasons, white before the Ching Ming Festival, and emerald green as a result of increased photosynthesis.

Famous White Tea Products

Albino tea is quite different from conventional tea varieties, with high amino acid content, low chlorophyll and polyphenol content, and low phenol-ammonia ratio.

1. Anji White Tea (Zhejiang)
2. Tianmu Lake White Tea (Jiangsu)
3. Jinzhai White Tea (Anhui Anhui)
4. Zheng'an White Tea (Guizhou)

Green tea products made from albino natural tea tree.A high quality Chinese green tea, this type of white tea is highly prized by tea lovers for its attractive colour.

1. Appearance: The buds and hairs are complete, and it is said that the silver is like snow covered with hairs, and the white hairs are superior in all grades.
2. Colour: White-green after drying, bright colour.
3. Aroma：Hem fragrance, elegant flowers, fruits and melon flavour
4. Mouthfeel: fresh in the mouth
5. Soup Colour: The tea soup is clear and bright, with a light greenish yellowish-white colour, and it is non-traditional for new tea to have a reddish colour.

Low Temperature Sensitive Albino

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White Tea Craftsmanship

White tea production is relatively simple, but the raw material requirements are stringent. Tuan Gongzi researched white tea products on the market and found that apart from the obvious "plucking standards" that affect the grade, there are also intuitive impacts on the "tea plantation management", as well as easily overlooked varieties of the tea tree, which are the main variables in the final quality. In terms of white tea craftsmanship, it is divided into the following steps:

➊Picking → ➋Wilting → ➌Drying is the most basic process.

In the whole set of white tea production process, the most important is the withering step, the process is not stirring, not frying, not kneading, not baking, and finally there must be a "drying" step to complete the finished dried tea product, the representative of the Fujian production area has a "raw sunlight is not frying and kneading is good" concept, other modified white tea versions with special process steps will be categorised to theNew Craft White TeaWhite tea is different from the classic traditional craft white tea.

The white tea processing involves very little alteration to the tea leaves. Besides its color, "white" also implies unadorned beauty, representing a minimalist approach to processing.

1. pluckWhite Tea: White tea is plucked according to the temperature of the leaves of the first buds and leaves of the jade-white coloured leaves, so that the leaves are plucked early, tenderly, diligently and cleanly. The only thing that you need to do is to make sure that you have a good deal of time to get your hands on some of the best products. The game is played in a bamboo box and stored in a bamboo basket.
2. withered: The key process of white tea processing is withering. Withering refers to the natural loss of water from the tea leaves to achieve a suitable degree of softness. The withering process can be divided into the following ways:
   • All Yin QianThe whole process from natural withering to drying, no stirring, no frying, no kneading, direct drying, suitable for varieties with hairy buds and leaves.
   • half-inch dryWithering and drying, adopt the full withering method to wither until the water content is 8~9%, or the half withering method to wither until 20% for drying. On cloudy and rainy days, the wilting can reach 30~40% and then enter the drying process.
   • Indoor natural wiltingThe best quality is generally considered to be 48 to 60 hours, with a maximum of 72 hours, in an environment that is well ventilated, free from direct sunlight and protected from rain and fog.
   • Compound witheringIndoor natural withering plus sunlight withering, for 30~40 hours on sunny days in spring and autumn with little sunlight.
   • Heated witheringHot air withering, suitable for rainy and cloudy days, can shorten the production process and increase the production efficiency, the time is 20~36 hours.
3. dryness: Drying is the process of removing water and fixing the quality. The goal of drying is to reduce the moisture content to below 7% and to fix the quality of the tea leaves. Drying at high temperature can remove the green flavour, produce more aroma, and promote the isomerisation of catechins to reduce the bitterness of the tea broth. The specific conditions are as follows:
   • Initial dryingDryer temperature 100~120℃, time 10 minutes; Cooling 15 minutes.
   • Re-baking: Temperature 80 ~ 90 ℃, low temperature long baking about 70 ℃, time 10 ~ 20 minutes, the target moisture content of 5% ~ 6%.
4. save (a file etc) (computing)Tea Leaves: The moisture content of the dried tea leaves is controlled within 5%, and put into the freezer at a temperature of 1~5℃. The tea leaves taken out of the freezer will be opened three hours later and packaged. The preservation of white tea requires ventilation, air permeability, protection from sunlight and moisture, and avoid high temperature, strong light and odour environment.

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"Background of "New Artisan White Tea

New Craft White Tea is a new product developed by the Fujian Tea Import and Export Corporation in 1968. This new product is based on the fact that white tea is made inTraditional White TeaThe addition of theLight kneading processIt is the first white tea in Hong Kong that has been developed by New Craft White Tea to enrich its flavour and taste. The new craft white tea is mainly developed to meet the demand of the "Hong Kong market" and is gradually exported to countries and regions such as the European Union, Japan and Southeast Asia.

1. Background and history

In the 1950s, Fujian White Tea was mainly sold in Hong Kong, Singapore and Malaysia, mostly to Cantonese consumers. At that time, due to the limitations of the production season, weather conditions and processing sites, the output of white tea was not high and the demand often exceeded the supply. Taiwan also produced new technology white tea at that time, although the quality was not as good as traditional white tea from Fujian, but it also filled the gap in the market.

In order to improve the quality of white tea and expand the market, the technicians of China Tea Fujian Company started to improve the initial production technology of white tea in 1963, trying to increase the temperature of withering and drying process, and in 1964, under the suggestion of Hong Kong's Dexion Hong Kong, with Bai Lin Tea Factory as a benchmark, the company further improved the processing technology of white tea, and finally developed a new craft of white tea.

2. Creating new crafts

Compared with traditional white tea, the production process of the new artisan white tea has an additional light kneading process, and its main production steps are as follows:

1. pluck
2. withered
3. Knead: After withering, the tea leaves are gently kneaded to make the shape of the tea leaves folded and semi-curled to increase the aroma and flavour of the tea leaves.
4. Dry:They may even use high heat to dry.
5. Sorting and screening: Remove impurities such as stalks, flakes, wax leaves, red and dark leaves to ensure the quality of the tea leaves.
6. Stacking and bakingThe tea is then stacked and roasted to further enhance the aroma and flavour of the tea leaves, and finally boxed for preservation.

3. Features and flavours

New Craft White Tea has a slightly folded, semi-striped leaf shape, dark green with brown colour, fresh aroma, strong flavour and orange-red soup colour. Its flavour lies between green tea and black tea, with the freshness of green tea and the richness of black tea. It is very tasty at the beginning, but does not last long.

4. marketing and sales

During the 1950-1970 period, after the Communist civil war, which led to a sharp decline in China's export production of white tea, the Taiwanese tea industry offered this special white tea Shou Mei product, which successfully captured the attention of those who demanded white tea in the Hong Kong Concession area, but at that time, there was no naming, formal definition of this improved method of production, and it was only after the Fujian Import and Export Corporation redefined this new technology in 1968 that the new technique of white tea was introduced.

Since its successful development in 1968, the New Craft White Tea has been favoured by consumers in Hong Kong's teahouses and restaurants. 1970-1980s, the main markets for white tea were still Hong Kong and Southeast Asia, and with the reform and opening up of China, the sales scope was extended to the European Union, Japan and other countries. China Tea Fujian continued to produce new grades of white tea according to market demand, and gradually sold to the Chinese market.

Taiwan's official units have also taken into account the fact that since the introduction of the Taiwan Red Oolong production method in 2008, patents and trademarks have been registered on the other side of the Taiwan Strait.Improved Orange Tea ProcessA series of patent application programmes have been carried out, which are often compared with the new craft white tea.

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Classification of White Tea

White tea is graded according to the tenderness of its buds and leaves and the influence of varieties, the higher the grade, the fuller the fragrance, and is usually divided into the following grades:

• White Hair Silver NeedleTop White Tea: Made from the tips of the buds, the white hairs are exposed, the buds are fat, and the tea broth is pale yellow in colour.
• white peonyThe tea is made from one bud and one leaf or one bud and two leaves, with thick and plump leaves, and a bright colour in the tea broth.
• 貢眉(貢眉): Usually made with irregular, larger leaves, often with buds, hairs, and a wide range of varieties.
• shou Mei or Shou Mei (facial expression): The tea is made from larger tea leaves, not necessarily with buds, and has a bright yellow colour and a thicker soup.

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White Hair Silver Needle Style

The highest grade. Picked during the Ming and Qing dynasties, Fuding Dabai and Zhenghe Dabai tea varieties are the most famous, with pure buds as the main, fluffy hairs are prominent, retaining the fluffy hairs and full of fragrance, the broth feels fresh, the water is lighter, and there is a yellowish apricot-white colour.

White Peony Style

Medium grade. It has buds and leaves, with obvious floral and slightly fruity aroma, very sweet flavour, and a fine aftertaste.

Shou Mei Style

The lowest grade. Leaf-based, new tea is sweet with fruity and floral aroma, obviously melon aroma, but put the old tea will have jujube aroma, soup feel mellow and smooth.

Style

Multiple grades. It can only be made with vegetable tea and dill species, and is divided into several grades, four of which are Special Gongmei, Grade 1 Gongmei, Grade 2 Gongmei, and Grade 3 Gongmei. The flavour is more dramatic and exciting.

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White Tea Origin and Species

At present, almost all white tea standards are based on Fujian, and the foundation was laid by Zhang Tianfu's Study on the History of Tea in Fujian, Examination of the History of Tea in Fujian, and the later Investigation and Research on White Tea in Fujian, which all pointed out that the technology of white tea production began in Fuding, and spread to the production areas of Jianyang and Zhenghe, where there were also the Small White Tea, which is representative of vegetable tea, the Large White Tea, which is selected, and the Narcissus White Tea, which is the three types of classic suitable for white tea production. The three types of white tea are the three classic types of white tea.

• Min White Tea (Fujian)
• Yunnan White Tea (Yunnan)
• Overseas White Tea

Min White Tea

• Fuding: Fuding Dabai, Fuding Dahao
• Zhenghe: Zhenghe Dabai
• Jianyang: Vegetable Tea, Narcissus
• Songxi: Vegetable Tea, Huacha No.1

Yunnan White Tea

• Yunnan: Jinggu Dabai

Overseas White Tea

• Taiwan: Green Heart Oolong, Green Heart Mandarin, Camellia sinensis
• Tai Kat Ling: AV2
• Nilgiri: AV2
• Nepal: AV2
• Thailand: Golden Daylily, Large Leaf Group Species
• Maine: Macrocarpal species

White tea is mainly produced in Fujian Province, China, especially in Fuding City and Zhenghe County. In addition, white tea is also produced in Zhejiang, Jiangxi, Sichuan and Guizhou, but it is not a mainstream commodity.

1. Vegetable Tea: The earliest group of species, also known as small tea, soil tea, are seeds dill seedling sexual reproduction, is the earliest to make silver needle raw materials, this kind of later are classified as Gong Mei.
2. Big White Tea: A selected variety after asexual reproduction, with floral aroma, full of fragrance and rich flavour.
3. Narcissus Tea: (under renovation)
4. Jinggu Dabai: Obviously sweet and fruity, with an amazing mouthfeel.

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Health Benefits of White Tea

White tea has a variety of health benefits, the main ones being:

• antioxidant: White tea is rich in polyphenolic compounds, which have strong antioxidant effects and help in anti-aging.
• Promote digestion: The caffeine and tea polyphenols in white tea help promote digestion and improve digestive function.
• Improvement of immunity: White tea is rich in vitamins and minerals that help boost the immune system and protect against colds and infections.

With the development of tea culture, white tea is gradually gaining popularity in the modern market, with its unique health benefits and light taste attracting more and more tea lovers.

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Viability of White Tea in Taiwan?

It is already popular, or has been popular for a long time, Taiwan had a period of time, about 1950 ~ 1980 Taiwan also produced Shou Mei grade white tea, and exported to Hong Kong, although the quality of the picking at that time is slightly inferior to the Fujian White Tea, but because of the unstable production of White Tea sold in Fujian at that time, making the price of the middle and low-grade White Tea is too high, so Taiwan at that time, White Tea to make up for the demand of this market, the benefit of the accounted for a Taiwan White Tea was able to make up for this market demand and gained a significant portion of the revenue. Because of the competition from Taiwan white tea, Fujian started to introduce new craft white tea that could be mass-produced to counteract the competition and to compete for the market share of the middle and lower end of the entry-level tea market.

However, this brilliant white tea history in Taiwan is not long, when most of the Taiwan tea in the international market are facing the fact that high labour costs, export is not easy to turn into domestic market demand, white tea slowly being forgotten, until 2016 China again popular white tea, Taiwan's white tea is gradually again willing to invest in the production of people.

However, because of the cost of harvesting manpower still exists, the raw materials of Taiwan white tea mostly maintain the Shoumei grade of one heart and many leaves, a few white peony products, and also due to the popularity of wild tea, the production of items similar to Gongmei has begun, and there is almost no advantage of the raw materials of silver needle pure bud tea, and therefore, there is a little bit of change in the production process of Taiwan white tea in addition to the basic process of tea plucking, shrivelling, gathering, drying, and in the case of no kneading and twisting, there is the gathering and fermentation to increase the change of flavour of the mature leaves. Without twisting, there is a polypile fermentation to increase the changes in the flavour of the mature leaves.

After many attempts and years of evaluation, Tuan Gongzi has listed here some of the products that have been sold in Taiwan using the "White Tea-like" process:

1. Pinglin Township, New Taipei, Jade Variety Shoumei
2. Pinglin Township, New Taipei, Dazhoujiao Shoumei
3. Sanzhi District, New Taipei, Hongyu variety Shoumei
4. Sanxia District, New Taipei, Green Heart Mandarin White Peony
5. Taichung, Lishan District, Green Heart Oolong Kung Mei
6. Nantou's Famous Township, Nantou, Four Seasonal Spring Varieties White Peony
7. Nantou, Naima Township, Rhododendron Species White Peony
8. Kaohsiung Taoyuan Township, Native Tea Shoumei
9. Luno Township, Taitung, Mountain Clouds Shoumei

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White Tea Brewing Tips

The following points should be noted when brewing white tea:

• Tea Set Selection: It is recommended to use a covered bowl or a glass tea set in order to observe the shape of the tea leaves and the colour of the tea broth.
• Water Temperature ControlThe temperature of the water used for brewing white tea should be controlled between 85-90 degrees centigrade.
• quantity of tea thrownThe amount of tea leaves for each brewing should be adjusted according to personal taste, generally it is recommended to put 3-5g of tea leaves per 300ml of water.
• Soak Time: The first brewing time is limited to 30 seconds, and the subsequent brewing time can be extended appropriately.

How to brew white tea? How to brew white tea? How to brew white tea

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Aroma and Flavour Spectrum of White Tea

Extended Fragrance	descriptions	Source/Remarks
Resin	A "resin, beeswax, beeswax" textured fragrance with a heavier, glossy feel.	The content of certain alcohols, ketones and esters in white tea can constitute a thicker aroma.
honeyed fragrance	Aromas of honey or honey-sweetness are evident, with a sweet, rounded mouthfeel and aroma.	Honey/honey aroma is often described by consumers as an "alcohol + ester" aroma component.
Herbal / Grass	Fresh tea has the freshness of "herbs, grasses, young grasses, stems and leaves".	Contains (Z)-3-hexen-1-ol and other substances related to grass and green leaf fragrance.
Dry Wood Fragrance / Woody Fragrance	After storage or light roasting, the aroma of "dry wood, wood chips and withered branches" appears.	Old white tea or aged white tea often has this kind of aroma change.
Dried fruit aroma / Honey date aroma	Similar to dried fruits, dates or dried fruits, it has a sweet aroma, thick and strong aftertaste.	Consumers describe Old White Tea as often associated with date and dried fruit flavours.
Roasted Incense/Fire-smoked Incense	Caramelised or slightly smoky with a 'slightly roasted fire' aroma, warming.	Some white teas are processed with light roasting or supplemental roasting, resulting in different aroma profiles.
Aroma of the Wilderness / Tea Garden / Rocky Fragrance	It has a "mountain, rocky, wild" aura, such as moss, pine needles, and a rocky feel.	The aroma of white tea from wild or high altitude tea gardens has this ambient feel.
Nectar / Orchid / Orchid Fragrance	It has an orchid nectar and floral finish that is more elegant than floral.	Contains linalool, geraniol and other floral related substances.
Marine/Mineral Scent	Rarely, "sea breeze, sea salt, minerals" occur in terroir or storage conditions.	Although less formally categorised, some tasters mentioned such feelings.
Beeswax	More "waxy and honeyed" than honey, with a smooth finish.	It is more common in old tea, press cake tea or ripe white tea than new tea.

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White Tea Colour Spectrum

Tuan Gongzi sampled 110 white teas, and compared the soup colours after brewing in the white tea evaluation cups, and selected representative colour tickets, including new teas (Silver Needle, White Peony), mature leaf transformation (Gongmei, Shoumei 2~5 years), and old white teas (over 5 years) corresponding to different soup colours, and the core of the soup colours of white teas were distributed in the gradient of "Warm Yellow-Golden Honey-Amber", excluding outliers. -Amber" gradient, excluding the outliers, the standard tea colour range in the defined area is as follows:

RGB Zone

• R:190-245

• G:130-210

• B:20-130

CMYK Area(0-1, rounded to 4 decimal places)

• C: 0.00 - 0.00 (almost no green ink, consistent with yellow tea broth)

• M: 0.10-0.35

• Y: 0.40-0.95

• K: 0.03-0.22

There are a few special teas that have been included in the Colour Ticket Bank, including the Indian region's white tea broth is slightly red from oxidation, and the oxidation of the new technology white tea is fast, close to the old white tea colour of ten years' worth of tea, and the general broth colour of large-leafed varieties is darker than that of small-leafed varieties, and the higher the maturity of the plucking, the deeper the colour of the tea broth is.

• #EDDDAA : Lightest New White Tea, Ivory Gold
• #F6D99F: Speciality Tenders After Oxidation
• #E5C97F: Initial White Peony Common Bright Gold Colour
• #EFDB9E: Pale Almond Yellow Transitional Colour (yummy)
• #DCC37C: Saturated Beeswax Colour
• #CD7801: Matured Caramel Brightness Representative (Tai Ye Old Tea)
• #F7DC8F: White Peony Aged Colour
• #D8C286: Oxidised middle section Golden Beige
• #F2DC9B: Light Lemon Gold Tone White Peony
• #EDE0AC: Soft Warm Milk Yellow
• #ECC264: Honey Pomelo Yellow
• #C39419: Mid Tea Soup Caramel Honey Sensation
• #FFF7D8：White Hair Silver Needle is commonly found in spring.
• #CCA141: Ripe Honey Yellow Representative Colour
• #F7D384: Honey Flavoured White Tea Soup Typically Bright Yellow
• #B06200: Old Shou Mei Amber Primary Colour (wood boring)
• #CDA043: Amber Transitional Colour
• #C06D00: Dark Date Fragrance Colour

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The Unsolved Mysteries of White Tea

Tu Gongzi believes that some concepts are not yet defined, so he has compiled them here for now.

1. Drink new tea with silver needles and store old tea with Shou Mei?
2. Is White Hair Silver Needle suitable for long term storage?
3. Preservation of White Tea
4. The Value of New Crafted White Tea
5. How to distinguish old white tea
6. Is tightly pressed white tea still white tea and does it help in storage?

New tea aroma → 1-3 years of storage → 5+ years of aroma change (e.g. from milled aroma → floral aroma → date aroma / medicinal aroma)

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Open Invitation to "Lecture Programme" to learn about White Tea

► Course Objectives:

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Further reading in the complete series:

• [Tea Variety Database] Comprehensive Compilation of Tea Tree Varieties
• What are the Six Tea Families?
• [A Must-Read for Beginners] 108 Questions About Tea, Answered by Professional Tea Masters
• Tea Blending. How to make base tea and strong tea.
• How to make tea? It turns out that experts also use the lazy man's method of making tea in the office.

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The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.

Welcome to write to us: hanyi2016tea@hanyitea.tw