Is white tea cake the same as white tea?

White tea is a slightly fermented tea. In recent years, white tea has been welcomed by many people. It has a mellow taste and is good for the health of the human body. White tea cake is the same as white tea. Generally speaking, it will appear in the market in the form of tea cakes, which helps with preservation and transportation. The longer it is stored, the better it tastes. Let us learn about this aspect.

What are the advantages of white tea cakes?

1. Save storage space

Loose tea takes up a large area, and making white tea into tea cakes can effectively save storage space. Because the volume of white tea after being pressed into cakes is only one-third of that of loose tea, it is not easy for the tea cakes to be compressed during transportation.

2. Tea cakes are easier to store

After white tea is made into tea cakes, compared to loose tea, it can better maintain the tea fragrance during storage due to its reduced volume and is not easily contaminated by odors or moisture.

3. The taste of tea cake is better

The white tea cakes are steamed and pressed during the production process, which intensifies the fermentation of the white tea, making the taste of the white tea mellower and the soup thicker. It is also easier to transform into a different taste and aroma after aging.

4. Tea cakes have better conversion in the early stage

The steaming and pressing process "supervises" the growth and early transformation of the tea cakes, making the tea cakes appear more mature in the early stages. The changes in temperature and humidity, as well as the damage to cells, that the tea cakes experience during steaming and pressing actually accelerate the changes in the tea. It can be said that the starting line for the transformation of cake tea and loose tea is different. Cake tea has changed from the moment the pressing is completed.

What are the disadvantages of white tea cakes?

1. The aroma in the early stage is not as strong as loose tea

The loose white tea is steamed and pressed to become caked tea, and the aroma of the freshly made caked tea is somewhat lost. After a period of recovery, the aroma of loose tea and cake tea will have their own characteristics: the aroma of loose tea will be more fresh and refreshing, while the aroma of cake tea will be more restrained and sweet.

2. The long-term conversion potential is not as good as loose tea

In the long run, loose tea will surpass others in conversion speed because of its large area in contact with air. Even if the cake tea is pressed properly and has enough gaps, it will eventually be slowly surpassed by loose tea in terms of speed.

3. Soluble substances precipitate slowly

After the white tea cakes are pressed, the flavor is not easy to brew out. It requires patience, slow brewing, or even boiling. However, the wait is worth it, as the white tea cakes greatly enhance the brewing resistance and improve the mellowness and sweetness of the tea soup.