因为我对传统文化很感兴趣，所以在这边每天分享一些小知识，希望大家喜欢，先从茶开始吧！
Because I'm quite interested in traditional chinese culture, so I want to share it with you guys here, I will try to update my post everyday, hope you will like it, let's start with tea!
白茶 1
工序：萎凋、干燥
口感：鲜纯
茶性：新茶凉，老茶温
四大品类：
白毫银针、白牡丹、贡眉、寿眉
特点：一年茶、三年药、七年宝
冲泡：冷泡、热泡、熬煮
功效：
感冒、发烧、咽喉炎、消化不良
White Tea 1
Manufacture Working Procedure: Withering, Drying
Flavor: Pure, Tender, Mellow
Nature: Cool-natured(Fresh), Warm-natured(Aged)
Class:
Bai hao yin zhen, Bai mu dan, Gong mei, Shou mei
Trait: 1-year-old white tea is tea, 3-year-old white tea is medicine, 7-year-old white tea is treasure. (The older, The better)
Brew Methods: With cold water, warm water or get boiled with water.
Efficacy: For cold, fever, faucitis, dyspepsia.
白茶2
白茶主要有四种品类。
白毫银针：多产于福鼎、政和，以茶单芽为原料，成品白毫披身，状如银针。
白牡丹：多产于福鼎、政和，以一芽一二叶为原料，绿叶夹白毫嫩芽，冲泡时如蓓蕾初放。
贡眉：多产于建阳、建瓯，以一芽二三叶为原料，是白茶中产量最大的品类。
寿眉：以抽芽后的鲜叶制成。梗多耐煮，被称为“粗茶婆”。
寿眉和贡眉原本都称寿眉，后来地方官员取上等的寿眉上贡，便称贡眉。白茶的四个品类也通常为它的四个等级，但也不总是这样，特级的贡眉其实比二级的白牡丹质量、价格都要好。
冲泡建议：白毫银针，应以85℃左右热水，10S出汤，投茶量以1:40为宜(如120ml水/3g茶)，白牡丹适宜的温度差不多是90℃，寿眉、贡眉可用100℃。
White Tea 2
There are 4 kinds of white tea.
Bai Hao Yin Zhen: It usually gets produced in Fuding and Zhenghe. It was made out of the most tender leaf buds, and because of that, it gets covered with fine fuzz, and looks like silver needle.
Bai Mu Dan: It usually gets produced in Fuding and Zhenghe. And it was made out of the leaf buds with one or two grown leaves attached to the leaf bud. And because of that, it looks like blooming peony when you brew it with hot water.
Gong Mei: It usually gets produced in Jianyang and Jianou, and it was made out of the leaf buds with two or three grown leaves attached to the leaf bud. It is the most popular kind among 4 kinds of white tea.
Shou Mei: It was only made out of grown leaves which were close to leave buds. Because of that, it was good for boiling, so it also got a nick name as “Tough Granny”.
Gong Mei and Shou Mei both look like brows, it’s because they used to be one kind-Shou Mei, later, local officers selected better ones in Shou Mei to honor officers with higher rank, so the better ones in Shou Mei got to be called “Gong Mei”. Usually the rank of white tea is like this: Bai Hao Yin Zhen＞Bai Mu Dan＞Gong Mei＞Shou Mei. But not always, sometimes Gong Mei can get better quality than Bai Mu Dan.
Suggestion for Brewing: For Bai Hao Yin Zhen, every 3g of tea needs about 120ml of water with about 85℃, and the perfect time to get tea water is 10s later after you pour water into tea. The perfect temperature for Bai Mu Dan is about 90℃. While for Shou Mei and Gong Mei, they are always suitable for getting boiled with water, getting boiled can give old or rough white tea the best flavor.
白毫银针Bai hao yin zhen
白牡丹Bai mu dan
贡眉Gong mei
寿眉Shou mei
