Fuding white tea ten famous brands Fuding white tea classification and grading system detailed explanation

The demand for tea with a "white" label is growing rapidly. Just a decade ago, the market was clear: purebred Chinese native varieties and a few individual varieties from Sri Lanka and Kenya had narrow and unique ways of growing, harvesting and processing. Silver needles, white peonies and longevity noodles basically constitute the market. They are determined by buds, not leaves. The name of this somewhat misleading category comes from Shenghe and Fuding in Fujian Province, China, which is of origin and is still the main producing area. "White" is not a green to black color, but refers to the key feature of Fujian tea buds: there are fluffy white hairs at the bottom of the tea buds, which have evolved to resist insects. The super luxurious Silver Needle Tea dates back to the 10th century and has always been regarded as a tribute tea for emperors. It was, and still is, budding tea-unopened leaves. In the 1920s, the production economy began to put pressure on growers and businessmen. White peony-- white peony-- added two tender leaves under the bud. Shoumei, also known as longevity eyebrow, was introduced in the late 1960s; this kind of leaf is not so delicate and consists mainly of mature leaves. The global supply is expanding with unique and extensive tea from Kenya, Rwanda and Malawi in Africa; Nilgiris and Assam in India; Darjeeling, Sikkim and Nepal in the Himalayas; Vietnam; Thailand; Colombia; and even Hawaii. This is a complex market with many clear "possibilities", "buts" and "imperfections" because they go beyond Fuding's model. Now includes near-green tea; one is the Indian variety Assamica, mainly used to produce all-black grapes, the other is Chinese white grape (China Sinsensis), which is the main variety of green grapes and purebred Chinese white grapes; steamed and fried instead of or added to wilt; light Darjeeling flavors and stronger flavors compare the refinement of classic white wines; the quality and characteristics of mixed and ripe leaves vary.

The American Tea Masters Association (American Tea Masters Association) said the lack of a unified definition of the global tea industry had led to "continuing chaos". It failed to reach a clear consensus among its members. The common feature of white tea labels is the combination of highly selective buds, whose concentrated nutrients significantly determine their biochemistry, as well as their equally selective treatment. The plump Fuding buds come from about five major varieties, especially the unique Dabei and Daye Baihao-"Dabai". They provide extra glucose, making them sweeter than mature leaves. They are rich in antioxidants, amino acids, enzymes and 1-theanine, which are the best ingredients in tea. They claim that white is good for health, and therefore give white double honor: first, the chemical composition of white, and second, white is related to light and purity. The advertisement is based on the reputation of green tea and positions white tea as more beneficial. No tea can be purer and more natural than the best Fuding buds. They are collected a few days before they begin to grow leaves. The key to dealing with them is that they are not actually treated, but let them wither, so they hardly oxidize. When you cut open the apple, you will see oxidation; it soon begins to turn brown and dry. Fuding is a model of white tea. However, it does not establish anything standard, consistent, or universal. Now, there is really no such category as white tea: nothing is standard or predictable. This command of budding and withering is more respected in spirit than in words. An obvious by-product of white tea craftsmanship and context is that the most common adjective in discussions and comments is "rare". Of course, it is a comfort to use the word "rare" to describe "expensive".