The Distinct Characteristics of Old White Tea
White tea, a type of tea that is celebrated for its delicate processing and intricate flavors, has a unique charm that sets it apart from other tea varieties like black tea. This article explores the distinct characteristics of old white tea, including its appearance, soup color, aroma, and taste, to highlight why it is admired by tea enthusiasts.
Appearance
Old white tea exhibits a striking visual appeal. The leaves are a colorful mix, with some remaining green and others turning yellow and brown during the transformation process. The buds once silvery white now appear silvery gray. This visual charm enhances the overall experience of drinking the tea, adding a delightful aesthetic to the tea-drinking ritual.
Soup Color and Aroma
The soup color of old white tea varies depending on how long it has been aged. For instance, Chunshou Mei, aged for three years, shows a mainly yellow hue. The first infusion is a delicate shade of red-gold, transitioning to a slightly darker golden yellow in the second infusion. By the third infusion, the soup turns apricot yellow, with further infusions taking on an apricot yellow base with varying depths. This gradual shift in color reflects the complex and evolving nature of old white tea.
Aroma is another significant characteristic of old white tea. The old white tea aroma is rich and multi-layered, with notes of jujube, old tea cake, medicine, rice dumplings, and millet. This complexity unfolds over time, with younger leaves evolving into a more refined and soothing aroma, much like a young man maturing into a calm and charming middle-aged man. Each sip reveals a new facet of the fragrance, making it an enriching experience.
Taste
Despite its richness and complex flavor profile, old white tea maintains a lively and invigorating taste. The tea's substance is abundant, but the taste is far from sluggish. The soup is thick and full-bodied when drunk, providing a satisfying experience. This is due to the stability of the internal substances, which give the tea a cohesive taste rather than a loose aggregation of flavors. The texture enters the mouth with density and thickness, followed by a refreshing aftertaste. Notes of white tea, dates, medicine, and flowers linger, leaving a lasting impression.
Comparison with Black Tea
White and black teas are both prepared by steeping the leaves of the same plant in hot water. However, the processing procedures differ greatly, leading to vastly different outcomes. White tea is minimally processed and lightly oxidized, emphasizing its natural flavors. In contrast, black tea undergoes a longer oxidation period, resulting in a stronger, more robust flavor. This difference in processing highlights the unique character of white tea, particularly the old varieties, which have been cherished for generations due to their distinct charm.
In conclusion, the old white tea embodies a range of distinctive characteristics, from its colorful appearance and complex aroma to its rich and full-bodied taste. These attributes make it a highly valued and appreciated tea by those who seek a deeper and more nuanced experience with their tea.