白毫银针，白牡丹仅 白毫银针

我们都熟知白茶有三个级别，品质最优的是白毫银针，白牡丹仅次于白毫银针，寿眉又在白牡丹之后。这个级别的划分主要是根据茶叶原料的嫩度来划分的，在喝茶的过程中，寿眉的受欢迎程度不亚于白毫银针，白牡丹的人气反倒不如寿眉。

白毫银针的养生功效和口感在白茶里都是顶级的，采摘起来也很不容易，一般优质的白毫银针会采用“剥针”的方式来采制，采摘的时候采摘一个带小鱼叶的芽头，然后一个一个把小鱼叶去掉，单留一个芽头来制作茶叶，据统计一斤白毫银针大概含有2 万多颗芽头，“剥针”的过程有多费功夫可想而知。

很多人喜欢喝新白毫银针的鲜味，其实白毫银针更适合存放一段时间再喝。白毫银针新茶茶气太寒，虽然茶汤鲜爽，花香明显，但新茶刺激性强，不如陈茶更顺滑。另外陈茶的清热解毒和润肺功效也比新茶要好。

冲泡白毫银针可以选用玻璃茶具或者盖碗茶具，方便欣赏白毫银针的美态。很多人冲泡白毫银针喜欢用低温水，有人甚至提倡用75度的水。经过叶掌柜亲自实践过以后，发现还是95度左右的水更适合冲泡白毫银针，冲泡出来的茶汤口感丰富饱满度高，花果香明显。水温过低香气出不来，滋味也不够丰富。另外冲泡白毫银针最好用软质水，用来凸显茶汤的鲜爽和醇和。

白牡丹虽然在香气和滋味上都略逊于白毫银针，但是它性价比更高，外形也更加优雅素美。白牡丹两只银翠的茶叶微卷，抱着一颗银毫满披的芽头，如一朵清新雅致的花朵，欣然绽放。茶叶解毒的功效，在典籍中明确记载的不多，反而是“悦志”的功能一直被明确记载。外观赏心悦目，冲泡过程修身养性，一直都是喝茶给我们带来的好处，像白牡丹这样颜值高的茶，愉悦身心的效果自然会更好些。白牡丹的冲泡方法和白毫银针并没有太大区别。

寿眉是白茶里面原料成熟度比较高的茶，它的外形不如白牡丹秀美，茶汤也不如白毫银针鲜爽。但是它的高性价比和适合煮饮的特性，都让它更受欢迎。寿眉适合用沸水冲泡，冲泡出来的茶汤红艳明亮，口感甘甜顺滑。老寿眉用来煮饮更是香气四溢，有着很明显的枣香，而且煮饮的方式也可以稍微中和白茶的寒性。煮饮的过程中果胶和糖类物质被充分释放出来，口感更加甘甜糯滑。

We all know that there are three grades of white tea. The best quality is Baihao Yinzhen, Bai Peony is second only to Baihao Yinzhen, and Shoumei is second to Bai Peony. The division of this level is mainly based on the tenderness of the tea raw materials. In the process of drinking tea, the popularity of Shoumei is no less than that of Baihao Yinzhen, while the popularity of white peony is not as good as that of Shoumei.

The health benefits and taste of Baihao Yinzhen are top-notch in white tea, and it is not easy to pick. Generally, high-quality Baihao Yinzhen will be picked by "stripping the needles". The buds, and then remove the small fish leaves one by one, leaving only one bud to make tea. According to statistics, a pound of silver needles contains about 20,000 buds. The process of "peeling the needles" can be imagined. Know.

Many people like to drink the umami of the new Baihao Yinzhen. In fact, Baihao Yinzhen is more suitable for drinking after being stored for a period of time. The new Baihao Yinzhen tea is too cold. Although the tea soup is fresh and the fragrance of flowers is obvious, the new tea has strong irritation and is not as smooth as the old tea. In addition, the heat-clearing, detoxifying and lung-moistening effects of old tea are better than those of new tea.

You can choose glass tea set or covered bowl tea set for brewing silver needles, which is convenient to appreciate the beauty of silver needles. Many people prefer to use low-temperature water for brewing Baihao Yinzhen, and some even advocate the use of 75-degree water. After Mr. Ye’s personal practice, he found that the water of about 95 degrees is more suitable for brewing Baihao Yinzhen. The brewed tea soup has a rich and full taste, and has a clear floral and fruity fragrance. If the water temperature is too low, the aroma will not come out, and the taste will not be rich enough. In addition, it is best to use soft water for brewing Baihao Yinzhen, which is used to highlight the freshness and mellowness of the tea soup.

Although white peony is slightly inferior to Baihao Yinzhen in aroma and taste, it is more cost-effective and has a more elegant appearance. The two silver-green tea leaves of the white peony are slightly rolled, holding a bud head full of silver, like a fresh and elegant flower, blooming happily. The detoxification effect of tea is not clearly recorded in the classics, but the function of "Yuezhi" has always been clearly recorded. Viewing the outside is pleasing to the eye, self-cultivation during the brewing process has always been the benefit that drinking tea brings to us, and a high-value tea like white peony will naturally have a better effect on the mind and body. The brewing method of white peony is not much different from that of baihao silver needle.

Shoumei is a tea with a relatively high maturity of raw materials in white tea. Its appearance is not as beautiful as that of white peony, and the tea soup is not as fresh as white tea. But its high cost performance and suitable for cooking and drinking make it more popular. Shoumei is suitable for brewing with boiling water. The brewed tea soup is bright red and bright, and the taste is sweet and smooth. Laoshoumei is more fragrant when used for cooking, with a clear jujube fragrance, and the way of cooking can also slightly neutralize the coldness of white tea. During the cooking process, the pectin and sugar substances are fully released, and the taste is sweeter and smoother.