More and more people like white tea. The phrase “one year tea, three years medicine, seven years treasure” should be familiar to everyone, but you know, Why is it called One Year Tea?
Let’s first understand why white tea is aged, and the longer it is aged, the more fragrant it is?
The Secret of White Tea’s Age and Fragrance
How Long is White Tea Only Chen?
Old white tea, that is, white tea that has been stored for many years, in which “many years” means that within a reasonable shelf life, generally five or six years of white tea can be regarded as old white tea , 10 or 20 years of old white tea is very rare.
The longer the white tea is stored, the higher its medicinal value, so the old white tea has great collection value. Now let me focus on the tea of the year.
One Year Tea
One Year Year-old white tea, the freshly picked fresh leaves are only “grown at the beginning” through the natural production process, and the various components in the tea are still at a fixed value. The dry tea is gray-green in color, full of pekoe, and the soup is apricot-yellow.
After a year, the components in white tea have changed due to oxidation, and the content of flavonoids, caffeine and other substances has increased slightly. The characteristics it has can be presented, but the “oldness” is not obvious.
It can be seen from the above that the new white tea cannot be regarded as a qualified tea, and it can be regarded as a complete tea after at least one year of aging. At this point you can start drinking.
There are also three-year-old Chen and seven-year treasure, which we will also introduce.
Three years old
Three years of white tea in appearance and inside Quality has changed. The color of the dry tea becomes darker, the color of the soup is darker than that of the one-year tea, and the taste is a little softer. Its medicinal value is also relatively improved. Three-year white tea is also an old white tea, and the degree of oxidation is higher than that of one-year white tea.
Seven Years Treasure
Seven years of white tea is undoubtedly “Old” tea, its dry tea color has changed from dark green to brown, even black; the taste is more mellow, the tea property has become mild; the health care effect is more powerful. It can be said to be a senior old white tea.
Through these specific years as the dividing point, it can be found that the aging of white tea is gradual, and with the passage of time, more and more ” old”.
What is the reason why white tea becomes more fragrant with age?
Old white tea is famous all over the world for the more fragrant it gets. What does it mean the more fragrant it gets? The reason is the slow chemical changes in the ingredients inside white tea.
The soup color of white tea gradually turns red, the taste becomes mellow, and the tea quality gradually changes from cool to warm, so white tea is stored for the same age as raw Pu’er. The longer the tea, the more mellow and fragrant the tea tastes, and the “more old and more fragrant” has also become the charm of white tea.
For example, one of the most important substances in white tea, brass.
When the storage time is long, the structure of polyphenols in tea is transformed, which promotes the formation of flavonoids. And the longer the storage time, the higher the white tea brass content.
And flavonoids can scavenge free radicals, have strong antioxidant, cardiovascular protection and other effects, which are important for the health benefits of tea Element. Brass is an essential natural nutrient for the human body. Because of its small molecular weight, it is easily absorbed by the human body and metabolized quickly. It does not accumulate in the body and needs to be replenished frequently. The human body cannot synthesize brassin by itself, so it must be obtained from the usual diet.
Amino acids in white tea are suitable for What are the benefits of man?
Effect of amino acids on white tea quality
Amino acids are an important component of the freshness of white tea soup, which helps to enhance the taste of tea soup.
Participate in the formation of tea aroma during processing, which is beneficial to improve the aroma of tea. During the drying process, amino acids participate in the non-enzymatic browning reaction, which is related to the formation of the black color of the finished tea, and has a good influence on the soup color of white tea.
Old white tea is an aged tea and is resistant to foaming. According to your own needs, mix an appropriate amount of tea leaves and cold mountain spring water (purified water). You can also put them into a pot together.
Boil the fire, then boil it slowly (the tea will be dry if the fire is too high, so If you like to drink strong tea, boil it for a while, and if you don’t need too strong tea, boil it for a while. The tea soup is unexpectedly sweet.
Proportion of tea water
5-7 grams of old white tea plus 450ML of water can produce Soup more than five times. Three are the essence. Of course, it is best to leave the soup in the pot each time and add water to cook.
The tea is boiled, and it can also be simmered slowly on the charcoal fire, and the taste will be better.
Investigation and research have confirmed that old white tea is actually It is a traditional Chinese medicine that dispels wind and dispels cold, nourishes blood and replenishes qi. It is better to drink it in dry autumn. It can not only warm the body, but also relieve illness. Why not do it!
2. Cooking method of old white tea + red dates
In the process of cooking old white tea, add a few red dates and cook slowly , has a unique taste. The mellow and moist old white tea, coupled with the glutinous and full red dates, the tea soup is accompanied by the sweetness of the red dates. On the one hand, it enhances the aroma of the tea, and on the other hand, it has the effect of strengthening the stomach and nourishing blood.< /p>
White tea has the effect of removing fire and clearing dryness, while red dates tonify qi, the combination of the two can warm the nature, nourish the stomach qi, warm the body and keep out the cold, which is suitable for Healthy tea for autumn.
1 , Take 5 grams of old white tea (take Shoumei ball as an example), add 3 red dates, put in a filter tea bag, wash the tea with boiling water and set aside. Shoumei is a thicker leaf and stem than white peony, and its contents are richer and more harmonious. Resistant to cooking. For white tea of the same year, the aged Shoumei has a stronger taste and a stronger medicinal fragrance.
2. Add 7 points to the teapot water When the water is full, strain the tea bag when the water is about to boil, then turn to medium and low heat and cook slowly. The first pot is boiled for about 4 minutes and the soup is ready.
3. Properly extend the tea brewing time for the second pot, about 6 minutes, and extend the third pot to about 8 minutes for soup.