白茶 福鼎白茶 安吉白茶 白毫银针 白牡丹 寿眉

我们平常说到的白茶，有时候指的是由白化的茶树鲜叶制成的茶，（比如安吉白茶，虽名为白茶，但实际上是一款绿茶），有的时候指的是茶树品种名称（比如福鼎大白等），有的时候指的是六大基本茶类中按照白茶加工工艺进行加工的白茶类。

明代田艺衡的《煮泉小品》记载：“芽茶火作者为次，生晒者为上。”此一句把白茶的制作工艺推到了极高的位置，六大茶类当中唯有白茶的加工工艺最为简单，只有萎凋和干燥两道工序。

萎凋即是上文提到的“生晒”，即是将采摘下来的鲜叶晒在阳光下，使鲜叶中的水分被蒸发。但萎凋并不是一味把鲜叶放在太阳下晒，而是在室外晒一段时间，再搬到室内晾一段时间，大概一两小时需要重复一次。

白茶的干燥方式采用文火慢烘，待到茶叶4、5成干时（含水量4％－5%），就可以进行包装储备。

白茶的主要产地为福建的福鼎和政和。按采摘标准的不同，可以分为白毫银针、白牡丹和寿眉。

白毫银针采摘时间为清明节前后十五天左右的时间，单采一个芽头，幼嫩肥壮，满披白毫，如针状，故称白毫银针。白毫银针的香气以毫香明显著称，茶汤呈杏黄色，清澈明亮，茶毫沉浮于其中。因为氨基酸含量丰富，所以茶汤滋味格外鲜爽且柔和。

白牡丹的采摘时间为清明节以后至谷雨节之前，采摘一芽一叶或者一芽两叶，一芽伴一叶，两叶含一芽，犹如牡丹悄然绽放，故称白牡丹。白牡丹干茶芽叶错落有致，充满着生机勃勃的力量。香气既有花香、又有毫香，两种香气和谐相衬，沁人心脾又富于变化。茶汤滋味鲜爽，口感顺滑，甘味明显。叶底软亮富有弹性，芽叶如花绽放，甚是美观。

寿眉的采摘期为谷雨之后的整个春天。到了秋季的白露时节，寿眉可再次开始采摘，而采摘于白露当天的寿眉俗称“白露茶”，在一年当中显得尤为可贵。采摘标准为一芽三叶或一芽四叶，成熟叶形似老寿星的眉毛所以称为寿眉，有长寿健康的吉祥寓意。寿眉大多为饼形茶，便于储藏、运输和后期品质转化。市场上也有少量的散装寿眉。寿眉的香气以花香为主，香气清新纯正，滋味浓醇。

The white tea we usually talk about sometimes refers to tea made from the fresh leaves of albino tea trees (such as Anji white tea, although it is called white tea, but it is actually a green tea), and sometimes it refers to tea tree varieties The name (such as Fuding Dabai, etc.) sometimes refers to the white teas that are processed according to the white tea processing technology among the six basic teas. What we are going to talk about today is the white tea that is processed according to the white tea processing technology, hereinafter collectively referred to as white tea.

Tian Yiheng's "Boiled Spring Sketch" in the Ming Dynasty recorded: "The author of the bud tea fire is the second, and the one who basks in it is the first." This sentence pushed the production technology of white tea to a very high position. Among the six major tea categories, only the processing technology of white tea is the most advanced. Simple, only withering and drying two processes.

Withering is the "raw sun" mentioned above, that is, the fresh leaves that are picked are exposed to the sun, so that the water in the fresh leaves is evaporated. But withering is not just blindly putting fresh leaves in the sun, but drying them outdoors for a period of time, and then moving them indoors to dry for a period of time, which needs to be repeated every hour or two.

The drying method of white tea adopts slow fire and slow drying. When the tea leaves are 40% and 50% dry (water content 4%-5%), they can be packaged and stored.

The main producing areas of white tea are Fuding and Zhenghe in Fujian. According to different picking standards, it can be divided into Baihao Yinzhen, White Peony and Shoumei.

Baihao Yinzhen is picked about fifteen days before and after the Qingming Festival. A single bud is picked, which is young and plump, covered with pekoe, like needles, so it is called Baihao Yinzhen. The aroma of Baihao Yinzhen is obviously known for its fragrance. The tea soup is apricot yellow, clear and bright, and the tea is floating in it. Because of the rich amino acid content, the tea soup tastes exceptionally fresh and soft.

The picking time of white peony is after the Qingming Festival and before the Guyu Festival, picking one bud and one leaf or one bud with two leaves, one bud with one leaf, and two leaves with one bud, just like a peony blooming quietly, so it is called white peony. The dried white peony tea buds and leaves are scattered and full of vitality. The aroma is both floral and smoky. The two aromas are harmoniously matched, refreshing and full of changes. The tea soup tastes fresh and refreshing, the taste is smooth, and the sweetness is obvious. The bottom of the leaves is soft, bright and elastic, and the buds and leaves bloom like flowers, which are very beautiful.

The picking period of Shoumei is the whole spring after Guyu. In the Bailu season in autumn, Shoumei can be picked again, and the Shoumei picked on the day of Bailu is commonly known as "Bailu Tea", which is particularly valuable during the year. The picking standard is one bud with three leaves or one bud with four leaves. The mature leaves are shaped like the eyebrows of the old longevity star, so they are called longevity eyebrows, which have auspicious meanings of longevity and health. Shoumei is mostly cake-shaped tea, which is convenient for storage, transportation and later quality transformation. There are also a small amount of shoumei in bulk in the market. The aroma of Shoumei is mainly floral, the aroma is fresh and pure, and the taste is strong and mellow.