New white tea or old white tea, which is better

In recent years, it has become very popular to drink old white tea, so what is the difference between new white tea and old white tea?

First of all, the appearance and aroma of the tea are different. New white tea generally refers to the spring tea of the Ming Dynasty in the current year, the tea leaves are brownish-green or gray-green, and full of white hair. Therefore, a good white tea will definitely have a milli fragrance, and it will also be mixed with a sweet fragrance and a green tea taste; The old white tea looks dark brown and slightly dull, but it can still be distinguished from the tea leaves, and you can smell the faint fragrance of aging, which is thick but not turbid.

Secondly, the color and taste of the tea soup are different. The new white tea has obvious fragrance, fresh taste, light taste, and green tea taste, fresh and pleasant; The soup of old white tea is darker and amber. The aroma is quiet and slightly fragrant, the head bubble has a faint taste of traditional Chinese medicine, there is obvious jujube fragrance, and the taste is mellow.

Thirdly, the degree of brewing resistance of tea is different. New white tea can be brewed according to personal habits, and generally can be brewed about six brews; Old white tea is very resistant to brewing, and it can reach more than a dozen bubbles under the ordinary brewing method, and it still tastes good in the back. Old white tea can also be used to brew and drink, and the flavor is unique.

In addition, old white tea should undergo a long period of oxidation, and the tea properties are softer than that of new white tea, and it is considered to have better antipyretic, heatstroke, detoxification, and sterilization effects.

New white tea and old white tea have their own tastes, so how should they be distinguished? What problems should I pay attention to when choosing old white tea?

The biggest feature of summer is that it is hot, and it is best to drink tea in summer to achieve the purpose of cooling off. From this point of view, white tea should be the first choice, the principle of white tea to relieve heat is because white tea contains a variety of amino acids, which have the effects of antipyretic, heatstroke and detoxification, so drinking white tea in summer is not easy to suffer from heat stroke. In contrast, new tea will contain more amino acids than old tea, so the new tea will have a better heat relief effect than old tea.

However, from the perspective of health preservation effects, old white tea is no worse than new tea. The main reason is that old white tea is rich in flavonoids, which have a good effect on disinfection, sterilization, whitening and beauty. In addition, after years of aging, the taste and connotation of old white tea have been sublimated, in addition, old white tea is mild, suitable for most people to drink, although it is in the hot summer, a cup of old white tea is also a good choice.

In contrast, it is recommended to drink old white tea in summer.

It depends on the taste of the tea taster, after all, white tea will be lighter than flower tea, black tea and other flavors. White tea, one of the six basic teas, is slightly fermented and cold (after aging, old white tea is more neutral). Its biggest production process is characterized by eight words:

Naturally withered, not kneaded or twisted. The artificial interference is minimized, so as to maintain the more obvious original tea flavor The taste is fresh and sweet, compared with rock tea, it is like a fresh and pleasant child, and compared with green tea, it is more ripe, which is very suitable for drinking.

White tea only has two processes, withering and drying, which is the most traditional way to make tea, and retains the nutritional value of tea to the greatest extent, so white tea tastes more pure and natural, more fragrant, and aged white tea tastes more mellow.

Whether it's the aroma, taste, or appearance, I still like white tea.

Whether a good white tea is good or not requires brewers with similar temperaments to control.

The brewer's understanding of the tea set, tea volume, water use, water temperature, time and other factors largely determines the taste of a good white tea.

For the tea set used to brew white tea, we prefer a 120ml white porcelain bowl.

The use of white porcelain bowls can help us grasp the location, strength, and time of water injection, and at the same time, it is also convenient to smell the fragrance and observe the bottom of the leaves.

The 120ml white porcelain bowl comes standard with 5 grams of white tea, and the white tea after brewing in such a ratio has a distinct taste and contrast.

More or less tea will make the soup weak or bitter, and it is necessary to minimize the objective factors that weaken the taste of white tea.

As for the water used to make tea, it is recommended to use mineral water that is "a little sweet", and because the water quality varies from place to place, mineral water is used to avoid deviations caused by water quality.

100 boiling water is used to brew white tea, don't worry about the fresh spring white tea being burned, only 100 boiling water can activate its sleeping cells and rejuvenate a second life.

It is also a very important skill for the control of brewing time.

The first three brews of white tea brewing pay attention to the fast water, that is, the water comes out immediately after the water is filled.

The fourth bubble begins, and you can sit in the cup for five seconds. After each brew, the sitting time can be appropriately extended by 3-5 seconds.

The brewing resistance of high-mountain pure sun-dried white tea is extremely high, and it will not be slightly thin until the eighth brew.

Bai Tu is still very tasty, compared to green tea, it tastes a little more fragrant, but everyone's favorite tea has specific requirements.

This still depends on personal preferences and tastes, I personally think that white tea is still very good, the taste of white tea is not as thick as black tea, and it is more fragrant than green tea.

The differences between old white tea and white tea are as follows:

1. They do not interfere with the storage time. One year of tea, three years of medicine, seven years of treasure. In general, the longer the white tea is stored in the rock, the more mellow the taste and the stronger the aroma.

White tea that has been stored for more than three years can be called old white tea. During these three years, the substances inside the tea continue to age, accumulating strength.

2. The appearance of the two of them is not coarse. The new white tea is not long due to the time from picking to making to storage, and it still has a youthful and energetic feeling. For example, the white silver needle that has just come out, ** white hair like snow, the luster is textured, and the tender green bud body is tightly wrapped inside, full of vitality.

And the old Baihao silver needle, Baihao is still there, but the color of the bud body is slightly deep, quite a bit of Lao Suo fishing, the feeling of stable mentality.

3. Different aromas and different tastes between new white tea and old white tea. The aroma of new white tea is more energetic and fresh. Take the New Year Shou Mei as an example, it will have an obvious fragrance, which is extraordinarily rich, and there is a faint fresh floral fragrance.

The aroma of old white tea is slightly mellow, with a calm herbal fragrance and a suitable aged fragrance. Especially the good quality of the old shou mei cake, there is also a trace of precious jujube fragrance.

The taste of the new white tea is fresh and soft, and when you take a sip, it has a hint of coolness, like a spring in the mountains. Take the Baihao silver needle of the year as an example, the taste is refreshing, the pulp is full, homeopathic into the throat, and the aftertaste is endless. The taste of old white tea is even softer, more mellow, more warm, and the tea soup is thick and smooth, mellow, just like a gentle and elegant son, who is rich in learning and five cars.

History:

White tea, known as a treasure in tea, has a long history. History, in the Eastern Han Dynasty, a young man named Yin Zhen carried the homemade "Tu" grown in his hometown, and paid homage to the famous Confucian master Xu Shen, who was troubled by the door, so he chewed "Tu" under his eaves, and for a moment, Xu Shen's entire mansion was filled with a rich fragrance of tea.

The new white tea leaves are gray-green in color, sweet and delicious in taste, with a wisp of fresh smell of grass and trees and a faint floral fragrance in the aroma.

In the process of storage, the color of the soup becomes dark and red, and the original little green gas disappears, and the fragrance gradually evolves into lotus fragrance, jujube fragrance, and even medicinal fragrance, with a mellow taste and a full and sweet taste.

Compared with the taste of new and old white tea, each has its own characteristics, and there is no distinction between superior and inferior. The quality of old white tea is mainly reflected in the tea properties.

The new white tea is relatively cool, and it is especially suitable for clearing heat and reducing fire, dispelling heat and detoxifying. In the process of storage, the properties slowly turn from cool to flat, from flat to warm. Old white tea is mild in nature and is more suitable for a wide range of people to drink.

In the process of changing white tea from new to old, the role of time is somewhat similar to that of traditional Chinese medicine. The medicinal properties can be changed through various processing processes, such as broiling, simmering, stir-frying, and calcining.

Both have advantages, but old tea is recommended.

In terms of taste, the freshness of new tea is definitely stronger than that of old tea, and the taste is sweet and fresh, rich in layering, and fragrant on the teeth and cheeks. The wisps of grass fragrance will make you remember it vividly. The first feeling of old tea is that it is fresh and sweet, and due to the accumulation of vintage, the oxidation time is long and the content is rich.

Its taste is mellow and smooth, the sweetness is obvious, and the flavor is fast.

The authentic old tea has a distinct jujube aroma after brewing, and the tail note has a hint of medicinal aroma, which can be tasted in the mouth. The old tea that is a little older is boiled and drunk in a pot, not only the jujube incense stove in the mouth is rich, but the whole house will also be filled with jujube incense.

Aroma of new and old tea

Taste with the aroma, the aroma of the new tea is pure and fragrant and very changeable, and it is very discerning and touches like the changeable personality of a young girl in adolescence. When the new tea is brewed with a white porcelain bowl, the lid is full of fragrance, and the aroma of each bubble is endowed with a sense of layering. Defeat talks.

The aroma of old tea is characterized by a calm and generous lady, with a long-lasting aroma and full of aged fragrance in the nose and mouth. If you are a little anxious at this time, especially the spring irritability of the season, you can make a pot of old tea and smell the fragrance of this old tea with a sense of age, which will soothe this irritability.

Although old white tea is good, for most novice tea drinkers, it is best to choose new tea for beginner tea.

White tea, a micro-fermented tea, is a special treasure in Chinese tea. Because the finished tea is mostly bud heads, full of white hair, like silver and snow, it is named after it, and it is one of the six major tea categories in China. White tea is not finished or rolled, only processed after drying or simmering, and has the quality characteristics of complete appearance buds, full of hair, fresh fragrance, yellow and green soup color, and light and sweet taste.

The main production areas of white tea are in Fuding, Zhenghe, Zherong, Wuhan Xinzhou Old Street, Jiaocheng Tianshan, Songxi, Jianyang, Yunnan Jinggu and other places. The basic process includes withering, baking (or drying), picking, re-tempering and other processes. The Yunnan white tea process is mainly sun-green, and the advantage of sun-dried green tea is that the taste maintains the original fragrance of the tea.

Withered is a key process in the formation of white tea quality.

How to taste:

1. Color: The more tender and full the fresh leaves of white tea, the stronger the degree of albining, the more golden the dry tea made, the higher the quality, and the more noble.

2. Smelling the fragrance: tender fragrance is one of the characteristics of Dashanwu white tea, whether it is dry tea or brewed tea soup, the stronger the tender fragrance, the more lasting the regret, and the higher the quality.

3. Appreciation: brew with boiling water at about 95 degrees Celsius, do not cover, to three minutes later, watch the white tea stretch, reduce the jade white, the leaves are thin and transparent, the hail back to the front of the leaf veins is emerald green, the bottom of the leaves is complete and even, the source is into a flower, like a piece of jade dancing, the white jade undercover, the soup color is tender and green and bright, at this time, the unique characteristics of white tea reach the purest and most beautiful.

4. Tasting evaluation: When the tea soup is cool enough to be eaten, taste carefully, the taste is fresh, the lips and teeth are fragrant, and it enters the highest realm.

5. Add water: When the tea soup is drunk to one-third of the teacup, add boiling water and drink again, and it is generally advisable to drink three times.

1. External differences. There is a clear difference between old white tea and new white tea in appearance. Old white tea is a long white tea when it is preserved, with a dull appearance and a small number of white sets, while new white tea refers to tea leaves before the Ming Dynasty, mostly referring to white teas such as Baihao or white peony.

These new white steamed teas have a green or gray-green appearance and a particularly large number of white sets. 2. Taste differences. When the old white tea is asked, there will be a unique old figure, thick but not turbid, while the new tea has an elegant drop, but this drop will add some sweetness and tea paste flavor.

The old white tea will have a faint medicinal smell after brewing, and it will be refreshing to smell a few secrets, while the new white tea will have a light taste after brewing, and the raw leaves will have a rich taste and be sweet after drinking. 3. The difference in bubble resistance. There is a clear difference between old white tea and new white tea in terms of foam resistance.

Old white tea is more reasonable in terms of bubble resistance and can dispel wind races. With the ordinary brewing method, this tea can be brewed about 20 times, and it is still delicious in the end. The bubble resistance of new white tea is worse than that of Luo.

After brewing seven times repeatedly, the flavor will fade. If there is a meeting in the seven brews, it means that the new white tea is the best in white.

The difference between the old Baizhou Xiaoxun tea and the new white tea.

In addition to the difference in storage time, the difference between old white tea and new white tea is also in the appearance, tea water, tea aroma and brewing resistance of tea leaves. Let's take a look at the difference between old and new white tea!

1. The storage time is different

Tea in general. The shelf life is two years, if the shelf life of two years is exceeded, even if it is well preserved, the aroma of the tea is also lost, but white tea is different, the longer the white tea is stored, the more mellow and fragrant the tea taste, the storage time of old white tea is generally 10 20 years.

2. Appearance

From the point of view of appearance, the old white tea is dark and dark as a whole, and there will be a burst of aging fragrance when you smell it closely, which can immediately make people feel refreshed; The appearance of new white tea is generally brown green or gray-green and full of white, mixed with sweetness and tea green flavor.

Old white tea. 3. Tea and tea fragrance

The old white tea brewing rises quietly, there is a burst of quiet aroma with a slight fragrance, and the head bubble has a faint fragrance of traditional Chinese medicine, while the new tea brewing is fragrant and quiet, the taste is relatively light, there is a green tea leaf flavor, very fresh, and the color of the tea soup of the old white tea is darker than that of the new white tea.

4. The degree of brewing resistance of tea

The old white tea is quite resistant to brewing, it can be brewed twenty times in a row, and the taste is better the more it goes to the back, while the new tea can be brewed according to personal habits, and the taste is still good for seven bubbles, which is the best quality for new tea.

New white tea. Old white tea can be used as a medicine in modern Chinese medicine, so the old white tea and the new white tea are not only different in the tea aroma and appearance, but also in the health care effect!