白茶の種類：Yin Zhen, Bai Mu Dan,Gong Mei, Shou Mei

Bai Hao Yin Zhen, plucked as single unopened buds with the silver down intact. It sits above Bai Mu Dan, Gong Mei and Shou Mei.

Bai Mu Dan is plucked as one bud with one to two leaves and is the main export volume grade. Shou Mei is mature leaf from a later plucking; it has a fuller body, costs less per kilogram and presses well into cakes.

Fuding in Ningde and Zhenghe in Nanping, Fujian, are the reference origins for Chinese white tea.

価格は選択的な摘採、短い収穫期、労働、品種、産地、工程管理、選別、保管、需要を反映することがあります。芽が多い等級がすべての用途で最良とは限りません。高価格を品質証明にせず、書面等級、カップ、収穫情報、引渡し条件を比較してください。

違います。熟成で香りと味は変わりますが、価値は真正な生産記録、適切な原料、管理された保管に依存します。熱、湿気、臭い、不適切な包装は茶を改善せず損ないます。年数表示は証拠を要する追跡情報であり、自動的な品質等級ではありません。

Top white tea, especially Bai Hao Yin Zhen, is made only from young buds picked in a short spring window, so yield per hectare is low and picking is slow. Origin, bud quality and ageing add premiums; lower grades such as Shou Mei are far cheaper.

Aged white tea is white tea, often pressed into cakes, stored for several years so its taste deepens towards honey, dried fruit and wood. Age changes flavour; it does not by itself guarantee quality, and storage conditions matter as much as years.

Four grades by plucking standard: Bai Hao Yin Zhen, buds only, delicate and sweet; Bai Mu Dan, a bud with one or two leaves, fuller and floral; Gong Mei and Shou Mei, later leafier pluckings, stronger and cheaper. Choose Bai Mu Dan for everyday drinking, Yin Zhen for the top of a range, Shou Mei for value or pressing into cakes.

Bai Hao Yin Zhen is silvery, downy needle-shaped buds; Bai Mu Dan is buds with green and silver leaves; Shou Mei is darker, leafier and more broken. Brewed, white tea is pale gold to light amber.