福鼎白茶白毫银针

一提起白茶，大家会很自然的想起福鼎白茶，有人甚至认为福鼎是白茶的专属产地。其实这个认知是一个美丽的误会。我国福建省是白茶的故乡，福建省主要有两个地方出产白茶，一个是福鼎市，一个是政和市。两地的茶树生长环境、树种和制茶技艺比较起来，福鼎白茶都更胜一筹，当然价位也更高一些。大家在选择白毫银针的时候，大多还是会选择产自福鼎的白毫银针。

白毫银针的原产地是福建省福鼎市太姥山，其采用的树种是福鼎大白茶树。它的外形特征是肥壮饱满、挺直如针，密披着白毫，给人一种很秀美的感觉，素有“绿装银裹”之称。因为加工工艺简单洁净，有人称它为茶叶里的素颜美女，如此形容倒也贴切。

福鼎大白茶树相对来说，芽头肥壮，茸毫厚密，这些特性决定了它适制白毫银针，成茶品质优异。白毫银针要求在春天的晴天、无雾的上午采摘，待芽头萌发出一芽一叶，且整个茶园的覆盖率达到百分之四十五就可以进行初次采摘。采时摘下一芽一叶，再轻轻用手将叶子和鱼叶等其他不符合标准的叶子摘除，单留一颗肥壮的、毛茸茸的芽头。然后将挑选出的芽头薄摊在水筛上进行萎调和干燥。萎调时一般采用室外日光萎调和室内自然萎调相结合的方式，干燥时可以使用文火进行烘干，也可以选择利用烈日的高温将茶叶晒干。

冲泡白毫银针时宜用100度的沸水，既可以稍微中和茶叶的寒性，又可以更好的发挥茶叶的品质特征。白毫银针开汤后，趁热嗅闻香气，可以闻到有明显的花香或杏仁香，此为热嗅，目的是为了鉴别茶叶的香气是否纯正、有没有杂味或陈味。待茶器温度降下来以后再闻茶香，可以闻到尾香清淡、悠远，此为冷嗅，目的是鉴别茶叶香气是否持久。

白毫银针的茶汤为杏黄色，清澈明亮，茶毫密。因为茶汤中氨基酸含量高，表现在口感上只觉滋味鲜爽，回甘明显。更有宜人的毫香在口腔中弥漫开，给人带来惬意的享受。

白毫银针的叶底匀整肥厚，弹性好，软亮。是嫩度高，和内含物丰富的体现。

When it comes to white tea, everyone will naturally think of Fuding white tea. Some people even think that Fuding is the exclusive origin of white tea. In fact, this perception is a beautiful misunderstanding. Fujian Province in my country is the hometown of white tea. There are two main places in Fujian Province that produce white tea, one is Fuding City and the other is Zhenghe City. Compared with the tea tree growth environment, tree species and tea-making skills in the two places, Fuding white tea is better, and of course the price is higher. When people choose silver needles for baihao, most of them still choose silver needles from Fuding.

The origin of Baihao Yinzhen is Taimu Mountain, Fuding City, Fujian Province, and the tree species used is Fuding Dabai tea tree. Its appearance features are plump and plump, straight as needles, densely covered with pekoe, giving people a very beautiful feeling, known as "green with silver wrap". Because the processing technology is simple and clean, some people call it the beauty of the tea leaves, which is also an appropriate description.

Relatively speaking, Fuding Dabai tea tree has fat buds and thick hairs. These characteristics determine that it is suitable for making Baihao silver needles and has excellent tea quality. Baihao Yinzhen is required to be picked on a sunny and fog-free morning in spring, and the first picking can be carried out when the bud head has sprouted one bud and one leaf, and the coverage rate of the entire tea garden reaches 45%. When picking, pick one bud and one leaf, and then gently remove the leaves and other leaves that do not meet the standard, such as leaves, fish leaves, and leave only a fat and hairy bud head. The selected buds are then thinly spread on a water sieve for wilting and drying. When wilting, the combination of outdoor sunlight wilting and indoor natural wilting is generally used. When drying, you can use slow fire to dry, or you can choose to use the high temperature of the scorching sun to dry the tea leaves.

It is advisable to use boiling water of 100 degrees when brewing Baihao Yinzhen, which can not only neutralize the coldness of the tea, but also better exert the quality characteristics of the tea. After the Baihao Yinzhen is boiled, smell the aroma while it is hot, and you can smell the obvious floral or almond fragrance. This is the hot smell. After the temperature of the tea vessel is lowered, you can smell the aroma of the tea. You can smell the fragrance of the tea is light and distant. This is a cold smell.

The tea soup of Baihao Yinzhen is apricot yellow, clear and bright, and the tea is dense. Because of the high amino acid content in the tea soup, the taste is fresh and refreshing, and the sweetness is obvious. A more pleasant fragrance spreads in the mouth, giving people a pleasant enjoyment.

The leaf base of Baihao Yinzhen is even and thick, with good elasticity, soft and bright. It is the embodiment of high tenderness and rich content.