Dried white tea

Is it necessary to bask in white tea all the time?

White tea does not stir-fry or knead, but withers, which keeps the activity of tea well. In the withering process, it can be divided into sun withering, indoor withering and compound withering.

The main purpose of withering is to lose water in fresh leaves, promote hydrolysis and oxidation of contents, enhance enzyme activity, emit green gas and enhance tea fragrance.

Drying white tea refers to the process of impotence and sun drying, which is natural. For example, Heng said in "Essays on Boiling Springs": "The author of bud tea is the second, while the sun is the best, closer to nature, and the fireworks are off." I'm talking about dried white tea.

But there may be some misunderstandings about "pure sun".

First of all, exposure to white tea does not mean that the tea leaves have been exposed to the sun all the time (that will lead to the tea leaves turning red and insufficient transformation of the contents), but that the tea maker will put the withered fresh leaves in the shade at the right time, and so on.

In addition, some dried white tea can be eaten according to the weather, if it continues to be sunny, of course, but if it is rainy, it needs to be baked with slow fire in time, otherwise the tea green will soon rot. At this time, charcoal roasting or electric roasting is needed. # White Tea # # Fuding White Tea #