Many people drink white tea, is white tea fermented tea?

White tea is fermented tea with a slightly fermented grade. It is made of buds and leaves with a lot of white millimeters and processed in a special and delicate method without kneading. The main feature of white tea is that it is silver and white, known as the beauty of "green makeup wrapping", and the buds are fat and strong, the soup color is yellow and bright, the taste is fresh and mellow, and the bottom of the leaves is tender and even.

After brewing, it tastes delicious, and can also play a pharmacological role. Traditional Chinese medicine proves that white tea is cool, and overseas Chinese often regard white tea as a rare treasure. The main varieties of white tea are Baihao Silver Needle, White Peony, New Craft White Tea, Gongmei, Shoumei and so on.

In particular, the white silver needle, which is full of white hairy bud tips, is as straight as a needle, and it is one of the most beautiful in appearance among the many tea leaves, which is lovely. The soup is light yellow in color, fresh and mellow and refreshing, and it has an endless aftertaste after drinking.

White tea, a micro-fermented tea, is a traditional tea created by Chinese tea farmers. One of the six major tea categories in China. It refers to a kind of tea that is not finished or rolled after picking, but only processed after drying or simmering.

It has the quality characteristics of complete appearance buds, full of hair, fresh fragrance, yellow and green soup color, and light and sweet taste. It is a slightly fermented tea and is a special treasure in Chinese tea. Because most of its finished tea is the bud head, full of white hair, like silver and snow, it is named.

Fuding white tea. In particular, the new process white tea, in terms of production process, does not belong to fermented tea. However, old white tea, strictly speaking, belongs to micro-fermented tea.

White tea should not belong to the category of fermented tea, but it is a category of slightly fermented tea.

It should belong to the micro-fermentation, white tea is a traditional famous tea created by Chinese tea farmers.

White tea is a micro-fermented tea, white tea is generally brewed, and some old white tea can also be boiled.

The degree of fermentation of white tea is 5%-15%, and the fermentation of white tea is terminated by drying, so its polyphenol oxidase and peroxidase still maintain their activity, and the moisture is not completely dried, kept below 8%, so white tea will continue to ferment at a very slow rate in the later storage process.

The white tea made by the traditional process can drink the "taste of sunshine", because the whole production process is not fried or kneaded, and the fresh leaves are picked to let the tea green absorb the sun, all of which depends on the manual operation of the tea maker. The new process white tea is the improved process white tea, and on the basis of the traditional process, a light rolling and micro-fermentation process is added.

White tea belongs to micro-fermented tea, which is one of the six major types of tea in China, mainly produced in Fuding City, Zhenghe County, Jianyang County, Jianou County and other places in Fujian Province.

The main thing here is the famous Fuding white tea, which is not very clear about their practice, and the white tea we make in Yunnan is not fermented, even if it is fermented, it is naturally unintentional, and the degree of fermentation is very slight. However, it will ferment naturally when it is stored, and the longer the vintage, the more you can feel it, and it tastes delicious!

White tea is fermented tea, and the value of white tea will increase, depending on the technique of the tea maker.

As one of the six categories of traditional Chinese tea, white tea is characterized by not kneading or stir-frying, Gongfeng file rotten art is natural, and the nutrients of tea are retained to the greatest extent, and the grade of white tea is divided into four categories: Baihao Silver Needle, White Peony, Gong Du Jian Mei and Shou Yin Leaky Eyebrow from high to low, and there are new tea and old tea, the new tea tastes fresh, the old tea tastes mellow, and the longer the white tea of the same grade, the higher the value.

White tea is a special treasure in China's tea category, one of the six major tea categories, belongs to micro-fermented tea, and has high medicinal value and collection value.

White tea, as an independent tea among the six major tea categories, is named because of its white coat, and it is also famous because of the ancient workmanship of white tea and the absence of any special technology. Xiao Chen Tea said that many sources say that white tea is slightly fermented, but it does not belong to fermented tea. This is fermented and not fermented tea, don't you feel very embarrassed.

First of all, we must clarify a concept, what is fermentation? Fermentation is a process of oxidation of organisms, but because of the different degrees of oxidation, the grades are also different, which is why white tea is called micro-fermented tea. Whereas, pu-erh tea is known as fermented tea.

It is because the oxidation reaction that occurs in tea is different.

In fact, Fuding Baiduancha tea will have oxidation reaction in the process of tea making and preservation, but the process of oxidation reaction is not obvious, so it is called micro-fermentation. The number of oranges is even negligible.

White tea belongs to fermented teas. Fermented tea refers to the general term for tea that has the process of "fermentation" in the production of tea, and the tea leaves of tea tree buds and leaves are made into wool tea after withering, kneading, fermentation, drying and other initial processes, and then refined into tea, which is fermented tea. It can be divided into lightly fermented tea, semi-fermented tea, fully fermented tea, and post-fermented tea.

Tea contains a large amount of caffeine, vitamins and other chemicals, which can accelerate fat oxidation, so almost all teas have a **** effect. However, tea contains tea polyphenols, and the more tea polyphenols the body consumes, the more likely it is to hurt the stomach. The polyphenol content of each tea is different, so some teas are still drunk less, such as green tea.

Among all types of tea, fermented tea is relatively non-stomach-friendly, can regulate the body's blood lipids, blood sugar, and accelerate human digestion, so people with a bad stomach but want to drink tea, you can drink more fermented tea, such as black tea, oolong, pu'er, etc., instead of green 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. One of the six major tea categories in China.

White tea is not finished or rolled in a wide car, and only processed after drying or simmering, which has the quality characteristics of complete appearance buds, full of hair, fresh fragrance, yellow and green soup color, and light taste.

The main production areas of white tea are in Fuding, Zhenghe, Zherong [1], Wuhan Xinzhou Old Street [2], 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.

Due to the different varieties of tea trees and the requirements of raw materials, white tea is divided into four products: Baihao Silver Needle, White Peony, Shou Mei and Gong Mei [20]. [3]

White tea belongs to fermented teas. White tea is one of the six major types of tea in China, and Xingliang is a micro-fermented tea, and its fermentation degree is 5%-10%.

White tea is made by the sun, and it is not fried or kneaded during the tea making process. No kneading, that is, the tea leaves will not have a gap, no obvious fermentation will occur, and no frying, that is, the enzymes will not be killed by high temperature. Therefore, in the process of making white tea, a slight fermentation naturally occurs through repeated drying, and it is not difficult to find that the bud heart of white tea is white, because it is all tea; The leaves are grayish-green with a hint of yellowish-brown hue, which is a sign of slight fermentation.

White tea craft production process1. Picking white tea is mostly collected from Fuding, Jinggu, Jing'an and other places, picking only the time in the spring, selecting a bud and a leaf, a bud and two fingers of the white jade fresh leaves as the raw material, the fresh leaves should be leaf buds, clean and complete, uniform size, and the tea handle is left short when picking.

2. There are three ways of withering and withering: indoor natural withering, compound withering and heating withering, which can be flexibly selected according to climatic conditions and fresh leaf grades. The fresh leaves are picked back and spread, and then withered, when the tea leaves are seven or eight years old and dry, indoor withering and compound withering need to screen the tea.

Hello, white tea does not belong to fermented tea.

1.From the point of view of the production process, white tea is a non-fermented tea.

2.The production of white tea is only a mild drying process, and does not go through the fermentation of the worr.

4.Whereas, green tea has a solid process of fermentation, and black tea and black tea have a complete fermentation process.

5.From the perspective of the chemical composition of the finished tea, the tea polyphenol content of white tea is also higher than that of black tea.

6.This indicates that the white tea did not undergo a significant process of enzymatic hydrolysis of the fermentation of the fermented leaves. Pedigree.

7.Therefore, judging from the production process and the characteristics of the finished product, white tea belongs to a type of tea that is not fermented.

8.It has only a very slight natural greening and cannot be counted as a strict fermentation process.

<> old white tea belongs to the slightly fermented tea among fermented teas. The brewing methods of old white tea include gaiwan brewing method, purple clay pot brewing, leaf bottom cooking method, etc. Among them, the specific steps of the gaiwan brewing method include throwing tea (the general amount of tea is 1 3 of the capacity of the gaiwan), washing tea (waking up tea), renting high brewing, and making soup; The specific steps of purple clay pot brewing include warmer (rinse with boiling water), set tea, wake up tea (wash tea 2-3 times), brew Wang ruler (90-95 boiling water is preferred), soup, tea, and tea; The specific steps of the leaf bottom cooking method include warmer, tea setting, brewing, soup, tea separation, and tea tasting.

1. Does old white tea belong to fermented tea?

1. Old white tea is a kind of fermented tea, which is a micro-fermented tea. Old white tea refers to white tea that has been stored for many years, and this multi-year term refers to a reasonable shelf life. Generally speaking, five or six years old white tea can be regarded as old white tea, and ten or twenty years old white tea is very rare.

2. In the process of storage for many years, the internal components of white tea slowly change, the aroma components gradually volatilize, the soup color gradually turns red, the taste becomes mellow, and the tea properties gradually change from cool to warm. Generally, the longer the storage time, the more mellow the taste, and the higher the tasting value.

2. How to brew old white tea

1. Cover the bowl bubble method.

Gaiwan brewing is the most commonly used brewing method, and the specific steps include throwing tea (the general amount of tea is 1 3 of the capacity of the gaiwan), washing tea (waking up tea), brewing, and soup. This brewing method has the advantages of no fragrance, no flavor absorption, simple, easy to learn, fast heat conduction, practical, elegant and beautiful.

2. Brew in a purple clay pot.

The specific steps include warming utensils (rinsing with boiling water), placing tea, waking up tea (washing tea 2-3 times), brewing (90-95 boiling water is preferred), soup, tea, and tea tasting.

3. Cooking method at the bottom of the leaves.

The bottom of the leaf cooking method, that is, the bottom of the leaf after brewing the taste and the basic dilution is placed in the kettle, and the remaining components of the tea are precipitated through boiling water steaming, and the specific steps include 6 steps: warming, placing tea, brewing, soup, tea and tea tasting.