Is white tea the healthiest among the main 6 types of teas?

There is an old saying in China that seven years is a reincarnation of human body. Scientists have also shown that human cells can metabolize, and are replaced every three months. New cells are born to replace old ones. It lasts for seven years to replace all the cells throughout the body.

Seven years, for the change of white tea, can also be said to be a reincarnation.

For White Tea which is naturally aged, the fragrance slowly turns into "lotus leaf fragrance and jujube fragrance" from the initial "sweet fragrance and Haoxiang/Pekoe flavor"; the taste turns into "mellow and sweet" from" refreshing and sharp", more smooth in the mouth; and the tea property gradually tends to be mild, more suitable for drinking.

Fuding of Fujian Province, was once a city lagging behind, and it is not a simple thing to see a doctor. Local people found that when they felt uncomfortable or got a cold, drinking some boiled Aged Premium White Peony Tea (Old Bai Mu Dan/Lao Bai Cha) has a good soothing effect, so tea farmers began to store aged white tea. Gradually White Tea enjoys a good reputation of "a tea of one year old, a medicine of three years old, and a treasure of seven years old".

Here we sincerely recommend an excellent aged white tea-Chinese Organic Aged Loose Leaf Gongmei/Shoumei Tribute Longevity Eyebrow White Tea from Fuding Fujian China, which is already 3 years old, delicately processed with fresh tea leaves in spring in 2016. A light, sweet and delicately fragrant tea. Very clean, with a vibrant clear liquor and soft, gentle energy. The thick, soothing body of this tea is smooth and calming, with heavy dark fruit fragrances. The flavour is light and fruity, with a subtle, lingering sweetness. It can be brewed multiple times, and cooked up in a pot after you’re done with the infusions. This tea is very versatile and suitable for further aging for another 4 year or drinking directly.

The more you drink Aged White Tea, the more beautiful you will be!

Professor Yang Weili, from College of Food Science and Technology, Hunan Agricultural University, processed fresh tea leaves of the same location, same variety and same tenderness into 6 kinds of tea samples at the same time and made an analysis and comparison of the differences among the contents of the main biochemical components in the 6 kinds of tea samples.

In the experiment, it was found that the flavonoid content of White tea, Green tea, Black Tea, Green Tea, Yellow Tea and Black Tea decreased in sequence, among which the flavonoid content in white tea increased by 16.2 times. Moreover, for the same white tea, the longer the storage time is, the higher the flavonoid content is.

Flavonoids are natural antioxidants, which have strong antioxidant effect and can effectively neutralize the active free radicals produced by ultraviolet rays and environmental pollution.

In fact, white tea has always been favored by major international beauty brands, such as Chanel and Estee Lauder, and extract from white tea is often used as an important component of cosmetics.

In addition, compared with new white tea, aged white tea is more mild, will not stimulate the stomach, and is especially suitable for women to drink. During leisure time, make a cup of white tea, and gradually become more beautiful in the attractive lingering charm of aged white tea.

The more you drink Aged White Tea, the healthier you will be!

Flavonoids not only have strong antioxidant effect and free radical scavenging function, but also have antibacterial, antiviral, anti-tumor, hypolipidemic and other bioactive effects, and are important functional components of tea to play a health care role.

The weather in tea mountains is cold and wet. Tea farmers always drink aged white tea to quench thirst and to achieve the effect of "sweating" at the same time, thus eliminating coldness and extra dampness in the body.

Aged white tea has the effect of clearing internal heat and the anti-inflammatory effect. If you feel a little unwell in your throat, a pot of aged white tea will make you feel much better.

The conversion of white tea is visible.

In the late aging process, the fermentation degree of each leaf of white tea will be different, the fermentation of the greener leaves will be slow, while the darker leaves will slowly turn brown.

Take a closer look at the color of the following White Tea Chocolate/Brick: it is processed with the raw material of the spring of 2012, already eight years old, the color of dry tea tends to be brown, and the older it is, the darker brown it will appear.

Smell its dry tea: the aroma is still pure, slightly fragrant with Haoxiang/Peokoe tips flavor. Watch its tea soup: the soup color is amber and bright. Its taste is sweet, mellow and smooth. After many times of brewing, its tea leaves stretch naturally and are still full of vitality.

That’s what the tea should look like during the natural conversion.

Sweet taste and long-lasting aftertaste

Sweet is the simple and intuitive feeling of aged white tea. Take a sip, the tea soup is smooth, with sweet taste spread in the mouth. Sweet flowery fragrance with a touch of lotus leaf fragrance, natural and comfortable. Aged white tea can be brewed many times, still with sweet taste and lingering fragrance even after 10 times of brewing.

An important thing to note is that the tea soup can taste better and sweeter if the aged white tea is boiled in a pot with hot water of about 85℃ after being brewed several times.

Harsh conditions for storage of Aged White Tea

It requires appropriate temperature and humidity to store Premium Bai Mu Dan Paimutan White Peony Loose Tea Fuding Bai Cha Leaf or Premium Special Grade Chinese Organic Wild Shou Mei Shu Mee Longevity Brow Gong Mei White Tea Loose Leaf into precious Aged White Tea. If the temperature and humidity can not be well controlled, a slight error will have a great impact on the later quality formation of aged white tea. In addition, the quantity for storage should be large, to enable the fragrance of the large batches of white tea leaves to integrate mutually. If the quantity is small, the tea aroma is prone to volatilize, making the tea lose its original flavor(try to vacuum or seal it well).