How to distinguish white tea
2012-04-24
White tea, when fully processed, boasts a surface covered with abundant white downy hairs, paired with green leaves accented by red veins—it falls under the category of fermented teas.
There are two distinct types of "white tea" being referred to here:
1. The first refers to teas crafted from the fresh leaves of the white tea plant, following a processing method similar to green tea production. These teas naturally retain their white hue due to the pale color of the buds and leaves, yet they skip the initial withering stage altogether. This type is technically classified as "white tea" within the green tea family—examples include Anji White Tea.
2. The second type involves using ordinary tea plant leaves, which undergo natural withering, mild fermentation, and then are dried without rolling or pan-firing—often employing either air-drying or gentle low-heat roasting. This results in what’s known as "fermented white tea," such as Fuding White Tea, which truly qualifies as the authentic variety of white tea.
What sets this second type apart is that the fresh leaves are withered until they reach about 80–90% dryness, at which point no further processing occurs.
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