White tea, one of the six major teas in China, gets its name because it is covered with white koe, like silver and snow.
As early as the "Tea Classic" written by Lu Yu in the Tang Dynasty, there was a record of white tea. Song Huizong even praised white tea as "the best in the world" and "unparalleled" in "Grand View Tea Theory".
Among all kinds of teas, the production process of white tea is the simplest:
Fresh tea leaves are naturally withered in weak sunlight or in a ventilated room, and then dried with a slow fire. It is natural without rubbing or frying.
The final finished tea leaves are intact and covered with fluff. After soaking in water, the color of the soup is clear and the taste is elegant. Drink a glass in the summer afternoon, fresh and refreshing, like drinking sweet, like being in the mountains and forests.