茶树树龄对白茶品质的影响

Tree age significantly affects quality. Mature trees (15-40 years) yield consistently and are the backbone of commercial white tea. Old trees (40+ years) have deep roots absorbing rich minerals, producing leaves with more complex compounds—thicker mouthfeel and a distinctive 'colony rhyme' of moss, wood, and mineral notes. Century-old trees in Bailin and Qianxi yield extremely scarce but unique tea, valued as a rare category. However, age is not the sole factor—cultivar, elevation, and craft matter equally.