The most root of white tea is Fuding, Fujian, China. Presently there's too white tea delivered in Yunnan, which is of great quality. White tea is separated into three grades: Silver Needle (Baihao Yin Zhen), White Peony (Bai Mu Dan) and Shoumei.

Silver Needle (Baihoa Yin Zhen) - within the process of picking, as it were the buds of new clears out are picked to form white tea. This kind of tea is the most elevated review of white tea.

White Peony (Bai Mu Dan) - within the handle of picking, select a bud and a leaf of new tea clears out. It is the moment review of white tea.

Shou Mei - within the prepare of picking, new takes off as it were are picked. When the withering handle (This can be a handle for making white tea. Essentially, it is directly exposed to the sun to form new tea lose water, and after that frame it into dry tea for preservation. Modern technology can moreover be utilized for heating by electric warming rather than daylight.) is over, the tea takes off see just like the eyebrows of the matured. In Chinese, we call the eyebrows of the matured as Shou Mei.

Put of Origin: Fujian province of China, Yunnan province of China

Dry tea aroma:

less than 3 years - Light grass flavor, combined with the scent of daylight

more than 3 years - Fragrant woodland flavor

(The taking after two things primarily allude to the tea soup after brewing.)

Taste of Tea:

less than 3 years - New and reviving within the mouth with sweet taste

more than 3 years - Sweet and thick, with jujube skin scent

Water temperature for brewing:

Silver Needle (Baihao Yin Zhen) 85°C / 185°F

White Peony (Bai Mu Dan) 90°C / 194°F

Shou Mei 95°C / 203°F

Water Tea ratio: 1g:30ml (Dry tea vs Water)

Brewing method:

Put the dry tea into the holder to begin with, at that point gradually infuse an appropriate sum of water, and after that isolated the tea and water after ten seconds, at that point you'll appreciate the white tea