Traditional Chinese White tea: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese White tea: Recipe, Ingredient Ratios & Step-by-Step Method (Chinese Tea). This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5649 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
white teaWhite tea is a special export tea from Fujian. It is a non-fermented tea made by harvesting tea buds or leaf buds and placing them in a certain facility to wither and then process and dry them. The types of white tea vary according to different tea tree varieties. Those collected from the Dabai tea variety are called "Dabai", those collected from the Narcissus variety are called "Darcissus White", and those collected from vegetable tea are called "Xiaobai". And due to different picking standards, for example, the tea made by picking single buds of large white tea is called "Silver Needle" (also known as "Pekko Silver Needle"); the tea made by picking young shoot buds and leaves is called "White Peony", and the finished tea has a harmonious color like flowers. Dan should pick "three whites", that is, one bud and two leaves, with pekoe on both buds and leaves; Yinzhen must pick the bud head of the first true leaf that has just left the bud body but has not yet unfolded, then peel off the true leaves to make black and green tea, and use the bud body alone to make Silver Needle. …
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