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``Hakugo Ginnee'', which is famous as a noble tea, is made with beautiful silvery bud cores. The bud core gathers the vitality of the tea plant into a single core and stores a sufficient amount of luxurious taste (ingredients). It is said that the best tea leaves are the spring shoots of tea plants that have been grown well in the fall and winter.
Aroma and Taste: Loose-leaf white tea with a floral taste and an exquisite aroma and mellow aftertaste. A smooth, clean, fresh floral scent and a sweet, mellow, slightly glossy yellow soup.
The scent is a pleasant scent reminiscent of hay that wafts through your nose. When you gently take a sip in your mouth, the clear taste is filled with layers of sweetness reminiscent of honey. Then you are gradually enveloped in a refreshing aftertaste. A little later, I feel a sense of clarity throughout my entire body. This is probably due to the abundance of ingredients, which are said to be several times more abundant than green tea.
How to brew: 1) Put 1 teaspoon (3 grams) of loose-leaf tea into a cup or teapot; 2) Fill the cup or teapot with 150ml and bring the water to a boil, then heat to 85-90℃; 3) Wait until the tea leaves are stretched and the cup looks elegant (1-2 minutes); 4) When the water turns brownish-red, enjoy the tea.
[Storage] Dry storage, avoid high temperature and humidity, avoid high temperature, high humidity, and light and use as soon as possible. Recommended for free storage in the refrigerator.
It is one of the six major tea classifications of Chinese tea based on the manufacturing method (degree of fermentation). Slightly fermented tea.
overview
The name comes from the dense white downy hairs that grow on the buds of the tea leaves. Tea leaves with such characteristics are called hakugo (pai hao), but not all tea leaves with hakugo are used to make white tea.
This is a particularly simple process for Chinese tea, in which the picked tea leaves are left to wilt to promote fermentation and evaporate moisture, and then are pasteurized and dried. Among the six major tea types, white tea is the only one that is not rolled.
Depending on the region, wilt may occur outdoors in sunlight or indoors. In either case, fermentation proceeds slowly because no blower is used, or artificial steps such as rolling or shaking are used to promote fermentation. Unlike black tea (Pu-erh tea, etc.), which is fermented by microorganisms, oxidative fermentation is mainly carried out by oxidizing enzymes that the tea leaves naturally have, and is similar to other fermented teas other than black tea. At this stage, about 90% of the water has evaporated. Once withered, the tea leaves are placed in a bamboo basket called a ``garo'' and dried over low heat, which stops the enzymatic fermentation. The white silver needles are placed in a paper bag while the tea leaves are still hot. The purpose of this is to prevent the tea leaves from breaking by packing them into bags while they are hot and soft, and to encourage further ripening by intentionally letting them steam for several days. However, this process requires great skill, and many white teas have a stuffy smell. The highest quality white tea has no stuffy odor and has a uniform jade color. Gray or browned white tea indicates that the layer was too thick during withering or that it was handled roughly.
Unlike many Chinese teas, there is no rolling process (rolling), so the tea leaves are shipped as they are. Therefore, when brewing, it is common to pour hot water at around 90 degrees into a heat-resistant glass so that you can enjoy the way the tea leaves move. By doing this, you can enjoy the way the tea leaves sway to and fro, just like ``bamboo leaves.'' It also tastes delicious even when brewed with cold water.
