Distinguishing Old White Tea
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Release date:
2022-06-20
Aged White Tea The distinction
Aged White Tea Also known as Platinum Tea, this refers to white tea that has been aged for many years—specifically, within a company’s reasonable shelf-life period, such as 10 to 20 years. Aged White Tea Production is limited—it is grown only in the regions around Nanping City, Jianyang City, and Fuding City in Fujian Province, China.
During the years of aging white tea, its aromatic compounds gradually evaporate, the liquor deepens to a reddish hue, the flavor becomes richer and smoother, and the tea’s nature shifts progressively from cooling to warming. Therefore, Aged White Tea The longer the storage period, the higher the medicinal and drinking value.
Aged White Tea The storage space ideology can be categorized into two distinct forms: loose-leaf tea and compressed tea cakes. The primary differences between the two, analyzed in terms of their physical appearance, lie in their shapes: one is loose white tea with a silvery-white to golden-yellow hue, while the other is pressed into tea cakes that exhibit a darker, more pronounced brownish tone. As for their internal characteristics: Aged White Tea The dough, through our continuous pressing process, leads Chinese students to overlook this crucial step. Meanwhile, proper storage and management during the process can trigger natural environmental resource utilization via fermentation—particularly when stored in bulk. Aged White Tea Then, it won't.
White tea can be used not only in modern traditional Chinese medicine prescriptions, but also Aged White Tea The longer the effect lasts, the more pronounced it becomes—but it still can't compare to freshly brewed tea. To better distinguish between new white tea and Aged White Tea , briefly introduced the identification method.
1. The Difference Between Form and Tea Aroma
Judging from the differences in appearance, Aged White Tea Overall, it has a dark brownish, muted appearance, yet you can still spot tiny white tips of "bai hao" (silver needles) subtly embedded in the tea leaves. As you gently inhale, a delicate, lingering fragrance begins to emerge—rich with earthy, time-honored notes that instantly invigorate the senses. When we talk about "new tea products," we’re typically referring to spring teas produced before the Ming Dynasty era in China. These teas usually include varieties like Bai Hao and Bai Mu Dan. The tea leaves themselves boast a distinctive brown-green or gray-green hue, accented by pristine white needle-like tips known as "bai hao," particularly abundant in white teas harvested during the vibrant spring season—especially in March. Compared to teas from other seasons, the leaf base and tender bud tips are especially generous in their concentration of "bai hao," making the crafting process exceptionally meticulous. As a result, these white teas not only deliver an exquisite aroma but also carry a delightful sweetness intertwined with the fresh, verdant essence of tea—a hallmark characteristic that sets them apart.
2. The Difference Between Tea Water and Tea Aroma
Brew with boiling water heated to 90 to 95 degrees Celsius. Aged White Tea We brewed tea using both the new tea and the newly launched product, pouring the tea leaves and steeped tea separately into delicate porcelain teacups. Then, we took a moment to savor the aroma and enjoy the rich flavors. The aged white tea boasts an exceptionally delicate and subtle fragrance, with a slight hint of downy notes. Its first infusion carries a faintly medicinal undertone—evoking the essence of traditional Chinese herbal remedies—that quickly revitalizes the senses within seconds. Meanwhile, the taste evolves into a deeper, more rounded profile, revealing a natural sweetness that lingers pleasantly on the palate. In contrast, the new tea offers a light, refreshing aroma and a crisp, clean flavor. Its taste is straightforward and mild, with a gentle sweetness balanced by a subtle, lingering aftertaste. Both teas deliver distinct yet complementary experiences, showcasing the unique qualities of each.
3. The tea's ability to withstand multiple infusions
Aged White Tea It has excellent anti-foaming properties, helps dispel wind-cold, and can produce over 20 bubbles even with standard brewing methods—plus, it retains a pleasant flavor even as the process continues. Aged White Tea Only when brewed in a Yixing teapot can its charm and essence truly shine; this new tea can be prepared according to personal preference, and all seven brewing methods yield wonderfully delicious results—truly making it an exceptional new tea.
Typically, tea has a shelf life of two years—after which, even with proper storage, its aroma begins to fade. However, white tea is different. Like raw Pu-erh tea, the longer it’s stored, the richer and more complex its flavor becomes, earning it the reputation of "tea in the first year, medicine in the third, and treasure after seven." Generally speaking, white tea aged five or six years can already be considered particularly special. Aged White Tea Twelve-year-old white tea is now extremely rare.
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