white tea

Production process
Picking - picking the young buds and the first three leaves

De-greening - 200–300 °C oxidase activity to prevent tea polyphenols from oxidizing and turning red. The leaves need to be turned quickly during frying to avoid the bottom of the leaves turning red

Rolling - moderately twisting the tea juice to break the cells, so that the tea polyphenols are in contact with oxygen, which is conducive to the formation of aroma.

Drying - high temperature baking evaporates moisture, stimulates the retention of high boiling point aromatic substances, and obtains a unique sweet fragrance.