White tea is a rare treasure, and only those who are proficient in tea ceremony will pay more attention to it. Only when people get used to the oriental flavor can they learn to appreciate the wonderful fragrance of this white tea. The name of white tea was given by people in China, because this drink has bright colors.

The best of this kind of tea is actually the white bud of tea tree, like the mosaic of edelweiss, with little output. Compared with black tea, green tea and semi-fermented tea, white tea is purely natural. After picking, in order to remove the water from these tender leaves and buds, they should be air-dried first and then dried. This method of making tea does not require fermentation at all.

This kind of white tea produces few stars, as little as it snows in May. Yinzhen tea originated from a "royal picking method". This kind of tea is only picked at dawn one or two days.

Emperor Hui Zong (1105-1124) once commented that this kind of tea is "the tea with the best taste and smell". Until today, white tea is still the most upscale and expensive tea in the world. The tender silver bud has a pleasant fresh smell, which is most loved by people in summer.

There is also a popular white tea called Bai Mudan. This kind of tea can be preserved as on a tea tree. Its faint bitterness and fragrance are most popular at night.

White tea is not only an hour's drink, but also brings enjoyment to people. Drinking tea is a quiet and leisurely performance, so pay more attention.

In China, the tea ceremony has been a way for people to calm down and nourish their spirits for thousands of years, although the habit of drinking tea originated from the Japanese. In the Tang Dynasty (6 18-906), people steamed tea leaves, ground them in a mortar, made tea bricks, cut a small piece from the tea bricks as needed, and cooked them with ginger, orange peel, rice, salt and other spices. Later, the tea ceremony master canceled the salt composition. In the Song Dynasty (9 Li- 1279), people made tea into powder to replace the original tea bricks. This kind of tea need not be brewed with hot boiled water, but poured into a bamboo vessel for drinking. To this day, the Japanese still drink tea in this way.

There is no fixed time limit for making tea. People can enjoy a cup of white tea at will, but these preparations must be done first: the tea leaves must be placed in a sealed and light-tight container, and the brown platinum paper in the container cannot be thrown away to prevent the tea leaves from losing their flavor. The teapot with hot water must be preheated. The hot water for making tea should be soft water and filtered if necessary. After soaking for 2-3 minutes, the tea leaves give off attractive tea fragrance; After 3 minutes, the tea is mellow and feels excellent; After soaking for 5 minutes, the tea tastes slightly bitter.

Two teas, 30 thousand.

Sichuan news network-Yaan daily newspaper

At 3: 00 pm on September 2 1 Sunday, during the 8th International Tea Culture Symposium, the most expensive tea came out. The "Mengshan Royal Yellow Bud" produced by Mingshan No.1 Tea Company sold for 30,000 yuan.

The last 1 tribute tea produced by Zhiju Temple in Mengshan, Green Eyebrow Fairy Tea, was sold for 9,000 yuan, only 6,666 yuan, because the starting price was too low.

The "Mengshan Royal Yellow Bud" produced in the organic tea production base in Mingshan County has a high collection value and won the "8 th' Mengdingshan Cup' International Famous Tea Gold Award." Starting price 15800 yuan. After more than ten rounds of "enter the dragon", the bidders were collected by Mr. Zhang of Chengdu at a high price of 30,000 yuan.

In addition, the last 1 tribute tea that everyone has been paying attention to for a long time now has its owner. These two kinds of tribute teas were auctioned by Ya 'an "Yang cobbler" for 9000 yuan. The agent of "Yang cobbler" told the reporter that as a local enterprise, collecting this tea is to let all Ya 'an people care about Ya 'an's tea industry through this move.

Inspired by a French perfumer and encouraged by an English tea fan, Sri Lankan "Lu Yu", 60-year-old Gunaretan, regained the secret recipe of making tea in China hundreds of years ago and made tea that only the emperor could afford.

The price of this kind of tea per kilogram is 1250 US dollars (about NT$ 42,500), which is 750 times that of ordinary high-quality Ceylon tea. According to Gunaretan, this is probably the most expensive tea in the world.

The making method of this kind of "gilpin Imperial Tea" is to pick out the most crisp and tender tea with gloves, and then put it in a sterile environment to dry. The whole process is not allowed to be directly touched by hands.

Gilpin Imperial Tea can only be bought in two places, one is his tea garden160km south of Colombo, and the other is the Tea Museum in Seoul.

"Imperial Tea" is named after gilpin, an Englishman who lives in Seoul. Guna Ruitan said that Gilbert's urging should take the lead in making this kind of tea. He said, "gilpin Imperial Tea" is mainly sold at the gilpin Museum in Seoul.

Visitors to the tea garden can only look at the tea trees, not touch them. Sri Lanka is the largest tea exporter in the world, and "gilpin Imperial Tea" is the most expensive tea exported by Sri Lanka.

In order to prevent the oil and sweat from polluting the tea heart and destroying the tea fragrance, it can be said that it took a lot of trouble.

Generally, black tea is made by picking two leaves by hand and adding a tea heart. The Sri Lankan "Golden Tip" and "Silver Tip" Chaze, which have aphrodisiac effects, are all made of tea hearts. "gilpin Imperial Tea" is even more special.