白茶品鉴与审评方法

Professional white tea evaluation in five steps: (1) Appearance—bud-to-leaf ratio, down density, color uniformity, absence of碎茶 or impurities; (2) Liquor color—pale apricot (new tea) to amber (aged), must be clear and bright; (3) Aroma—hot sniff (off-odors) → warm sniff (aroma type: downy/floral/jujube/medicinal) → cold sniff (persistence); (4) Taste—initial sweetness → mid-palate fullness → returning sweetness and salivation → lingering finish; (5) Spent leaves—tenderness, uniformity, vitality (aged tea leaves should be elastic, not mushy). Wait 30 seconds between infusions; use standard white porcelain gaiwan. Simplified consumer version: good white tea = smells pleasant + drinks smooth + leaves you wanting more.