Six Chinese tea is green tea, black tea, oolong tea, white tea, scented tea, Jinya Cha. The so-called white tea, early exposure means Pekoe, clean technology and clean up the tea. White tea processing technology including the choice of picking Chaqing sunny, dry in the shade under the conditions of micro-ventilated room with the bamboo curtain to share books, after about 60 hours left to wilt naturally do, such as rain once used baking charcoal fire.
As the white tea processing does not need fixing, rolled, fermented, fried dry red such as green tea processing technology, not only to maintain the integrity of the natural shape of tea, and use of clean dry bamboo important, the slow adoption of micro-temperature controlled fermentation, preservation and development of the natural The medicinal tea ingredients.
Especially in the dry white tea into the process of forming and the accumulation of tea, caffeine, aoba aromatic pharmacological effects of alcohol are any other green tea, red unmatched.
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