White tea grade classification_How to classify white tea grades

People in modern society often use electronic products such as mobile phones, tablets, and game consoles, so their health is also affected by electronic radiation. The tea polyphenols and lipopolysaccharides in white tea have the function of adsorbing and capturing radioactive substances, and drinking it regularly can also prevent some cancers in the human body. The grades of white tea can be divided into Baihao Yinzhen, White Peony, Gongmei Shoumei and new process white tea according to the differences in tea picking standards and processing techniques.

1. First level: Baihao silver:

Silver Needle Baihao, also known as Silver Needle Baihao, is the best white tea. The raw material is the buds of white tea, which is named because its buds are plump, covered with white hairs, straight like needles, and white as silver. When brewed, the tea is clear apricot yellow in color, with a strong and distinct aroma. The tea aroma is sweet and long-lasting, and it tastes sweet, fresh and refreshing, refreshing to the heart. The leaf buds in the cup stand upright, plump and pleasant.

2. Second level: White Peony

White Peony refers to white tea made from one bud and one or two leaves. It is named because of its green leaves with silvery-white hairs and flower-shaped buds. After brewing, the green leaves drag the tender buds, just like a bud just opening. Quality characteristics: The finished product is gray-green or dark green in color, the back of the leaves is silvery white, green with a white base, so it is called "blue sky and white earth". And due to the long period of withering, the leaf color gradually changes to "green leaves with red veins", so it is known as "red dress and white clothes", the hair heart is thick, the leaves are plump and tender with wavy ridges, the leaf edges are slightly curled towards the back of the leaf, the buds and leaves are connected to the branches, and the leaves are heart-shaped like flowers. The internal quality is fragrant, the taste is fresh and mellow, without any green smell or bitterness. The soup is orange-yellow, clear and bright, the bottom of the leaves is light gray, and the veins are slightly red.

3. The third level: Gongmei Shoumei

Traditional Gongmei refers to white tea made from one bud, two or three leaves and small tea (vegetable tea). It is named because its appearance is smaller than that of white tea and resembles eyebrows. The exported tribute eyebrows include first-grade, second-grade, third-grade and fourth-grade (also called Shoumei). Product features: The tea leaves are visible and abundant, the soup is orange-yellow or dark yellow, the leaves are even, soft and bright, the main vein of the leaves is red when viewed against the light, the taste is mellow and refreshing, and the fragrance is fresh and pure.

4. Fourth level: New process white tea

The tenderness requirement for the raw materials is relatively low. The general picking standards are one bud and two or three leaves, a bud with two or three leaves, a single piece, etc. The raw material requirements are similar to those for low-grade Gongmei and Shoumei. Because the production process of the new white tea is different from it, although the internal quality is similar to the flavor of traditional low-grade Gongmei and Shoumei white tea, its appearance is curled and slightly wrinkled, with a strong fragrance, orange-red soup color, and a slightly sweet and strong taste; after the leaves are unfolded, it can be seen that its color is green-gray with yellow, and the veins are red; the tea soup tastes like green tea but without the fragrance, and like black tea but without the fermentation feeling; its basic characteristics are rich, sweet, and the "fragrance" of northern Fujian black.