Silver

Kaihua Longding Tea is produced in Baisan, Qixi Township, Kaihua County, Zhejiang Province. It is a newly created tea brand that started in 1959. Kaihua County is located at the junction of Zhejiang, Anhui, and Jiangxi provinces in western Zhejiang, at the source of the Qiantang River. The mountains in the county run from northwest to southeast, and it has a warm and humid subtropical monsoon climate with distinct seasons, abundant rainfall, frequent cloud cover, and less sunlight. On average, there are 83 foggy days per year, with some areas having over 120 foggy days annually. The area is perpetually shrouded in clouds and mist, making it one of the cloudiest mountainous regions in Zhejiang province. As the saying goes, "High mountains and cloudy mists produce fine tea," and indeed, Kaihua County is an excellent place for growing green tea. The main types of soil in tea gardens within Kaihua County are red soil and yellow soil. Red soils are mostly found below 650 meters altitude in low hills, with a soil layer thickness of 30 cm to 60 cm, organic matter content of 1.44% to 4.05%, and pH ranging from 4.5 to 5.5. Yellow soils are mainly distributed in…

Brewing tea is an art that requires method. Even the finest tea cannot fully express its true flavor if brewed improperly. Only by following the correct brewing methods can one truly savor the authentic taste and enjoy a delicious cup of tea. So, how should white tea be brewed to bring out its best? How to Brew White Tea for Optimal Flavor? Techniques for Brewing White Tea! 1. Brewing Silver Needle: When brewing Silver Needle white tea, there are two key points to consider: First, the tea buds are long and delicate, so the water temperature should not be too high, around 90 degrees Celsius is ideal; second, this premium white tea is covered in fine white down, so when pouring hot water, avoid direct contact with the tea buds. Instead, pour the water along the side of the cup (or pot). This approach has two benefits: it protects the appearance of the tea buds and prevents the tea from becoming cloudy due to the release of too much down, which could affect the clarity and beauty of the tea's color. Although the Silver Needle tea leaves are slender and delicate, they are also plump and fleshy, allowing for a…

The floral-scented Bai Mudan tea is made from suitable raw materials for white tea production, processed through a combination of withering, shaking the green, stacking after merging sieves, baking, and sorting. The processing of floral-scented Bai Mudan tea mainly includes the following steps: 1. First combined withering: indoor natural withering, indoor heated withering, and sun withering are combined. Sun withering should be done during the morning or evening when the sunlight is weak. 2. Shaking the green: this is done once, shaking 40 to 60 times. 3. Second combined withering: it starts with indoor heated withering at a temperature of 15 to 25°C and relative humidity of 40% to 50%, lasting 3 to 6 hours. If the moisture content of the withered leaves reaches 18% to 22%, they can then be transferred to indoor natural withering, which lasts 2 to 5 hours to complete. 4. Stacking after merging sieves: after the second combined withering, the sieves are merged, and the tea is piled up to a thickness of 15 to 35 cm. The stacking process lasts 1 to 7 days. 5. Initial baking: at a temperature of 50 to 60°C, lasting 60 to 100 minutes. 6. Sorting: after the initial…

Basic Introduction to Jietan TeaJietan Tea is produced in Yuanling County, Hunan Province, mainly in the Jietan tea garden, which stands at an elevation of over 100 meters. To its south flows the mighty Yuan River, and to its north rise the Wuling Mountains. It lies within a subtropical monsoon humid climate zone, with abundant rainfall, an annual average temperature of 16.6 degrees Celsius, an annual precipitation of 1,440.9 millimeters, and a frost-free period of 272 days. The area is often shrouded in mist and clouds, with moderate sunlight, creating a unique environment described as "feeling like autumn during the hottest days of summer, with waves of mist all year round." The mild climate, ample light and heat, and high-quality water and soil resources are very suitable for growing tea. The tea produced here has deep roots and lush leaves, many buds, large leaves, and a soft texture, and it was already well-known as far back as the Han Dynasty. Product FeaturesThe quality of premium Jietan Tea is characterized by slender, tightly twisted, rounded, green and lustrous leaves that are evenly bright. Its aroma is fresh and long-lasting. The tea liquor is clear, green, and bright, with a pure, refreshing…

Basic Introduction to Nanshan White Hair TeaNanshan White Hair Tea, named for the dense white down on the back of its leaves, is produced in Nanshan, Heng County, Guangxi Zhuang Autonomous Region, and belongs to the category of famous green teas. The tea has tightly twisted, slender shoots covered with fine hairs, a silver-white and green color, a fresh fragrance reminiscent of lotus flowers, a bright green infusion, a rich and sweet taste, and bright, even, tender leaves at the bottom of the cup. Nutritional ValueResearchers studying Nanshan White Hair Tea have pointed out that after people consume high-fat diets, their blood vessels can become hardened. However, if they drink green tea simultaneously or after eating, it can soften the blood vessels and improve blood flow. The theanine and catechins in green tea can help improve blood circulation and are effective in preventing obesity, strokes, and heart disease. Product CharacteristicsThe method of making White Hair Tea is meticulous. For the highest quality tea, only the tips of newly unfurled leaves are picked; for others, only one leaf and one bud are collected. Larger leaves need to be torn into 2-3 pieces. The processing involves pan-firing to fix the green, airing…

Why does the tea you brew always taste different from that of a tea artist? It turns out that every step, from boiling water, selecting utensils, preparing the tea leaves to brewing, can affect the infusion. Brewing tea is not only a technical skill but also requires meticulous attention. The details make or break the result. Whether the tea tastes good or not depends on whether you have paid attention to these details and methods. Boiling Water Boil water this way for better-tasting tea In his book, "The Classic of Tea," Lu Yu of the Tang Dynasty described three stages of boiling water: First Boil: When the water starts bubbling like fish eyes with a gentle sound; Second Boil: When bubbles rise like a spring of pearls; Third Boil: When the water surges and waves like a rushing tide. For modern people, boil water quickly over high heat instead of slowly over low heat. When the water continuously bubbles at the second or just into the third boil, its activity is best. If boiled too long, the oxygen content decreases, reducing its activity, which we often refer to as "over-boiled" water. This negatively impacts the infusion. If using tap water,…

Duyun Maojian tea is a century-old prestigious Chinese brand. Its unique tea-growing environment and production techniques endow it with an elegant appearance characterized by tightly curled strands, silver tips, and a green luster, as well as qualities such as a lasting fresh fragrance and a sweet aftertaste. From winning the gold medal at the Panama World's Fair in 1915 to being listed as a UNESCO Intangible Cultural Heritage of Humanity in 2022, Duyun Maojian tea has garnered over 100 awards from international and national competitions over more than a century. Photographed by Zhao Yunchuan To further promote the protection and inheritance of the intangible cultural heritage project "Skills for Producing Duyun Maojian Tea," Duyun City adheres to the protection policy of "prioritizing protection, prioritizing rescue, rational utilization, and development through inheritance." The city upholds the principles of authenticity and integrity in its protection efforts. It continually improves the institutional mechanisms for building a team of representative inheritors of intangible cultural heritage and considers strengthening this team as a critical link and core element in inheriting the skills for producing Duyun Maojian tea. Focusing on skill protection to ensure inheritance In terms of building the inheritor team, Duyun City actively strengthens…

Tender buds fragrant and spirited, I say they're the finest of herbs. — "Tea Poem" by Zheng Ao The misty and drizzly Longhua, with its suitable temperature and humidity, and naturally selenium-rich soil, gives birth to Longhua tea. Longhua tea boasts a clear and bright broth, a pure aroma, and an exquisite sweetness that lingers on the palate. Development of Longhua Selenium-Rich Tea Longhua Town is 80 kilometers away from Pingshan County and covers an area of 181 square kilometers. Tea is the leading industry in Longhua Town, with a total tea garden area of 41,000 mu, of which nearly 37,000 mu are in full production. The majority of the tea gardens' soil is rich in minerals such as "selenium" and "strontium," hence it is also known as Longhua selenium-rich tea. Since 2023, following the requirements for high-quality development set forth by central, provincial, municipal, and county-level authorities, Longhua Town has vigorously developed its leading tea industry. By improving infrastructure, introducing high-quality tea seedlings, optimizing cultivation techniques, and strengthening scientific management, the town has established 500 mu of organic tea gardens in Baxianshan Village, 500 mu of selenium-rich tea demonstration bases in Renmin Village, and 400 mu of high-standard tea…

Basic Introduction to Yongxi HuoqingThe reason high mountains produce fine tea is due to the unique natural ecological environment, which is determined by the biological genetics of the tea plant. Yongxi Huoqing tea belongs to the pearl tea category and is produced in the areas around Feng Pit, Pan Pit, Shijing Pit, and Wantaishan in Yongxi Mountain, 70 kilometers east of Jing County, Anhui Province. The best natural quality teas come from places like Tuanjie Rock and Yinshang Rock in Feng Pit; Jizhao Valley, Orchid Pit, and Fanjing Stone in Pan Pit; and Yingwo Rock in Shijing Pit. The "Jing County Annals" once described: "From Millstone Mountain (now Pan Pit) southward to Yongxi, the area spans more than thirty miles, producing much fine tea as well as Chinese fir." This region features high mountains with dense forests, deep valleys with gushing streams, misty clouds, abundant flowers, and a unique ecological setting. Product CharacteristicsYongxi Huoqing has a unique style and excellent quality. It is tightly compact and solid, with a dark green color that shines and reveals silvery tips. The white down is hidden, yet the silvery sheen is visible. The shape resembles small beads that make a sound when dropped…

Advantages of a Silver Water Cup 1. Silver's Antibacterial Properties Silver has long been recognized for its strong antibacterial and germicidal capabilities. This is because silver ions can destroy bacterial cell walls, inhibiting their growth. When brewing tea with a silver water cup, the proliferation of bacteria can be effectively reduced, maintaining the purity and hygiene of the tea. 2. Maintaining Tea Temperature Silver has good thermal conductivity, allowing heat to be quickly and evenly distributed. When brewing tea with a silver water cup, the temperature of the tea can be maintained longer, which is a significant advantage for those who enjoy sipping tea slowly. The silver cup provides more lasting warmth in cold winters, making the tea-tasting process even more enjoyable. 3. Enhancing the Flavor of Tea Some tea enthusiasts believe that a silver water cup can enhance the flavor of the tea, making it richer. Silver ions may subtly react with certain components in the tea, improving its taste. This subtle change might be the charm of using a silver cup. (Image source: network, delete if infringement) Disadvantages of a Silver Water Cup However, there are also some drawbacks to using a silver water cup for brewing tea,…

Bai Mudan tea, as a premium variety of Chinese white tea, is renowned for its unique flavor and health benefits. The correct brewing method not only maximally showcases its aroma and taste but also preserves its rich nutritional content. Today, we will take an in-depth look at the brewing time and techniques for Bai Mudan tea. (Image source: network, delete upon request) Characteristics of Bai Mudan Tea Bai Mudan tea originates from Fujian Province. The tea leaves consist of two leaves and a bud, with green leaves and silver-white buds, resembling a blooming peony flower, hence the name "Bai Mudan." The tea-making process is simple, mainly involving natural withering and slight fermentation, preserving the natural form and nutritional components of the leaves. Basic Steps for Brewing Bai Mudan Tea To enjoy the best taste of Bai Mudan tea, brewing time and water temperature are crucial. Here are the detailed steps: Prepare the Teaware Bai Mudan tea is suitable for glass cups or transparent covered bowls, allowing you to appreciate the beautiful unfolding of the leaves in the water. (Image source: network, delete upon request) Select Water Quality Pure or mineral water is recommended to avoid the impact of chlorine and…

Drinking tea is primarily about ingesting the nutrients in the leaves, but its rich and dynamic flavors have captivated many. However, even though they are all teas, the sensations they produce can vary greatly; some are mild, while others can instantly invigorate the senses. A tea with excellent mouthfeel manifests itself in various aspects, such as freshness, body, astringency, and balance. Today, we will focus on one crucial aspect—the “concentration”—to evaluate the infusion of a tea. How can you enjoy a cup of tea with the perfect concentration? Let’s use white tea as an example. 01First, it's important to clarify that there are two different interpretations of the term "concentration" when it comes to white tea infusions: The first interpretation is conceptual: the concentration of the tea infusion is the amount of soluble substances present in a given volume of tea. The more soluble substances released, the more concentrated the tea. The second interpretation is based on the taster’s subjective experience: the stronger the taste sensation, the more concentrated the tea is perceived to be. If someone says, “the more bitter and astringent the tea, the higher its concentration,” this would align more with the second interpretation. However, the primary…

Baihao Yinzhen, made entirely from single tea buds covered in white down, is named for its straight, needle-like appearance and silver-white color. How to Appreciate Baihao Yinzhen? Focus on These 6 Aspects 1. Quality Characteristics of Baihao Yinzhen Shape: Sturdy and plump buds, straight like needles, fully covered with white down Color: Silvery white with a lustrous sheen Infusion Color: Pale apricot yellow, bright and clear Aroma: Richly fragrant and fresh, with prominent downy aroma Taste: Robust and refreshing, with ample downy flavor Leaf Base: Uniformly green, complete, plump, tender, and soft   2. Appraisal Baihao Yinzhen is made from unopened, plump and tender buds. The buds are sturdy, straight, and uniform, with visible white down and a silvery-gray color that sparkles. High-quality Baihao Yinzhen, when brewed, displays buds that rise to the top of the cup before slowly descending, then gradually sinking to the bottom. They stand upright, crisscrossing each other in a spectacular display. 3. Brewing ① Glass Cup Brewing: You can use a transparent glass cup. After warming the cup with water at 90-95°C, place 2 grams of tea leaves inside and pour approximately 200 ml of water. Then, holding the cup from the bottom with one…

First, prepare a lidded bowl, a fairness cup, tasting cups, a tea strainer, a tea towel, etc. Scald the lidded bowl and other tea utensils with boiling water. Then, add 6 grams of Pu'er tea leaves and 2 grams of Chenpi (aged orange peel), pour in 100°C boiling water, and quickly rinse the tea (discard the rinse water). Next, pour water over the tea in a circular motion, cover the bowl, and after about 5 seconds, strain the tea into the fairness cup. Finally, pour it into the cups to drink. The Correct Brewing Method for Chenpi Pu'er Tea I. Broken Brewing Method 1. Open the outer packaging and take out an intact small green tangerine. 2. Crush the small green tangerine gradually and put the peel and tea together in a cup. 3. Pour boiling water over them. Rinse the tea once and then give it a second rinse. For this brewing method, be sure to decant the tea quickly to avoid overly strong or bitter and astringent flavors. 4. After five infusions, you can gradually increase the steeping time to maintain the taste and flavor of the tea. 5. It can be brewed around thirteen times. Additionally, because…

China is the birthplace of tea, and most Chinese people love it, from the imperial court to ordinary citizens. The ancient Chinese imperial court's fondness for tea drinking and tea culture led to the establishment of a tribute tea system that has lasted for thousands of years, exerting a profound and lasting influence on China's tea production and tea cultural heritage. ### Concept of Tribute Tea What is tribute tea? According to the dictionary, "tribute" can mean: 1. The act of paying tribute or presenting items by vassal states or subjects to their sovereign or the imperial court. 2. The items presented as tribute. 3. The recommendation of talented individuals. 4. The tax system during the Xia Dynasty. 5. To present something. 6. A surname. Therefore, tribute tea refers to tea offered as a gift by vassal states or subjects to the emperor or the imperial court. Tea falls under the category of local tribute, which consists of local specialties or regional products. There are primarily two types of local tribute: regular tribute with set quotas and miscellaneous tribute for the royal family's needs at any time. The principle of "tribute according to the land" dictates that "the tribute should…

Shiting Green Tea is produced in the town of Fengzhou, Nanshi City, Fujian Province, at Lotus Peak on Jiuri Mountain. The tea at Lotus Peak is not only a beverage but also a scenic feature. On the rocks of Lotus Peak are inscribed the words “Lotus Tea (i.e., tea) bosom,” which means: standing on Lotus Peak and looking down, one sees an expanse of green tea fields. The inscription of “Lotus Tea Bosom” dates to Taiyuan Bingzi (376 AD). This is the earliest known record of tea in Fujian Province, predating Lu Yu's Tcha: A Treatise on Tea by more than 300 years. This suggests that tea production at Lotus Peak dates back to the Jin Dynasty, attesting to the long history of Shiting Green Tea. From the Jin Dynasty through the Sui and Tang Dynasties, the development of Lotus Peak tea was rapid. In a poem by the Tang Dynasty poet Han Wu, he writes: "Seeking the old man among the cliffs for immortality herbs, the local custom is to gather tea songs," indicating that tea picking was already a common practice. By the Northern Song Dynasty, the development of Lotus tea reached unprecedented heights, with scholars visiting the…

In autumn, dryness prevails and can easily deplete body fluids, leading to symptoms such as dry cough without phlegm or difficulty coughing up thick phlegm, dry eyes, mouth, and nose, tight and wrinkled skin, and irritability with difficulty sleeping. Dr. Tan Tao, Director of the Cervical and Lumbar Injuries Department at the First Affiliated Hospital of Traditional Chinese Medicine, recommends several health teas suitable for consumption during autumn. Chrysanthemum Tea Place four to five chrysanthemum flowers in boiling water and steep for two to three minutes. This tea has effects of dispersing wind-heat, suppressing liver yang, and clearing the liver and brightening the eyes. Chrysanthemum tea can also enhance the elasticity of micro-vessels, slow heart rate, lower blood pressure, and cholesterol levels. This tea is suitable for those with dry eyes, high blood pressure, and those prone to getting heat-induced oral ulcers. There are many types of chrysanthemums, each with slightly different effects. However, no type of chrysanthemum should be consumed continuously over a long period. Those who usually feel cold, have a cold constitution in the spleen and stomach, or experience diarrhea easily, those with wind-cold common cold, and women during menstruation should avoid drinking this tea. Tangerine Red…

Xiaoxinggan requires a rinse before steeping. Before you start, prepare a pot of boiling water and tear open the cotton paper wrapping of the Xiaoxinggan. Remove the Xiaoxinggan and place it in a gaiwan. Pour boiling water over it and immediately pour out the water; this is considered rinsing the tea. The rinse time should not be too long, generally no more than 5 seconds. After rinsing, you can proceed with the formal steeping and finally enjoy the tea. Many people are curious about whether the first steep of Xiaoxinggan needs a rinse. In fact, the first steep of Xiaoxinggan still requires a rinse. My suggestion is that the first two steeps can be directly discarded, which helps to wash away impurities in the tea. After removing the outer packaging of the Xiaoxinggan, lift off the lid and pour in boiling water. After about 3 seconds, quickly pour out the tea water. For the second steep, pour in boiling water again and let it sit for 3-5 seconds before pouring out the tea soup. Starting from the third steep, allow a bit longer steeping time, which will help the tangerine peel absorb water fully and release its essential oils and…

In the world of white tea, there is a role often misunderstood—the Shoumei. It seems to be frequently regarded as a “low-end tea,” with its raw materials considered inexpensive. But is this really the case? Let's unveil the mystery of Shoumei together and explore the story behind it. Shoumei, a name that sounds like a venerable elder with long, refined eyebrows, gives off an impression of steadiness and warmth. Its appearance isn't particularly outstanding; one bud with three or four leaves, with obvious stalks and broad, round leaves. Compared to the plump buds of Baihao Yinzhen (Silver Needle) and the one bud with one or two leaves of Baimudan (White Peony), it does indeed appear somewhat “unremarkable.” This is why Shoumei occupies a lower position in the “pecking order” of white teas and is viewed by some as the “lowest grade” of white tea. However, is Shoumei really a low-end white tea? In fact, once we delve deeper into Shoumei, we discover many lesser-known advantages. Firstly, the production volume of Shoumei is very large, accounting for more than half of the total production of white tea. This makes Shoumei the most common and accessible variety of white tea, allowing more…

Tang Dynasty tea utensils During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, people across the country, regardless of their religious beliefs, made drinking tea a part of daily life. It was during this time that tea culture developed and the production of tea utensils entered an upward trajectory. This stimulated the production of Tang Dynasty ceramics, and places that produced tea also promoted the development of local kilns. Yuezhou, Shouzhou, Wuzhou, and Qiongzhou were all known for both abundant tea and ceramic production. Due to differences in social status, people's pursuit of the use value and cultural value of tea utensils varied. The imperial court favored luxurious utensils made of gold, silver, jade, and other precious materials. Commoners, on the other hand, preferred utensils that were economical, practical, and aesthetically pleasing, mainly using ceramic tea sets. Tea Bowls According to archaeological records, Tang Dynasty porcelain bowls have been unearthed in many regions across the country. Although these bowls from different kilns had distinct regional characteristics, they shared one common feature: they all produced wide-mouthed bowls with slim bases and a flat bottom resembling a jade disc. In "The Classic of Tea – Chapter Four: Utensils," Lu Yu…

Metal utensils are among the oldest in China, made from materials such as gold, silver, copper, iron, and tin. Before Qin Shi Huang unified China, bronze vessels were already widely used, both for alcohol and for holding tea or water. As tea became a beverage, tea ware gradually separated from other types of utensils. Around the Northern and Southern Dynasties, China saw the emergence of silver and gold tea ware. During the Sui and Tang dynasties, the production of silver and gold utensils reached its peak. From the Song Dynasty onwards, opinions on metal tea ware were mixed. After the Yuan Dynasty, especially starting from the Ming Dynasty, with innovations in tea varieties, changes in tea-drinking methods, and the rise of ceramic tea ware, metal tea ware, including those made of silver, gradually disappeared. Particularly, tea ware made of tin, iron, and lead was believed to alter the taste of tea, leading to their rare usage. Silver and gold tea ware can be classified by material: those made of silver are called silver tea ware, while those made of gold are called gold tea ware. Silverware decorated with gold foil or gilded is referred to as gilded tea ware. Due…

In recent years, Leishan County has leveraged the assistance from the Tea Research Institute of the Chinese Academy of Agricultural Sciences. The institute's party secretary serves as the group leader, and seven experienced experts have been arranged to work with two local tea industry professionals from Leishan County to form the Leishan County Tea Industry Advisory Group. This group actively provides guidance for the development of the tea industry in Leishan, effectively promoting high-quality development of the industry. First, proactive connections are made to learn from advanced experiences. Active engagement with the advisory group has led to delegations being organized to visit Hangzhou, Shaoxing, Songyang, Zhuji, and other places to study the advanced experiences of tea industry development. By learning from these experiences, Leishan County is standardizing its brand management. Adhering to the principle of “six unifications”—unified trademark use, unified production technology, unified quality standards, unified product packaging, unified guidance on pricing, and unified brand promotion—the public brands like Leishan Silver Ball Tea are being managed uniformly. Currently, a “Leishan Silver Ball Tea” Brand Management Service Center has been established, and management systems such as the “Silver Ball” Trademark Paid Usage Fund Management Method have been put in place. Work…

Basic Introduction to Nanchuan Jinfoyucui Tea"Nanchuan Jinfoyucui Tea" primarily refers to the "Jinfoyucui" brand of tea produced within our district, which is a high-quality, renowned green tea. Over the past nearly two decades, "Jinfoyucui" has won more than 20 awards at international, national, and provincial levels. It is reported that its market price has reached 5,000 to 10,000 yuan per kilogram, with demand far outstripping supply.The unique ecological climate and environmental conditions in Nanchuan District are suitable for tea plant growth.Geographical ScopeThe distribution area for "Nanchuan Jinfoyucui Tea" includes 20 towns and townships in the main tea-producing region of the Northern Ecological Agricultural Park: Daguan, Xinglong, Qianfeng, Muliang, Hetu, Shixi, Lixianghu, Taipingchang, Baisha, Mingyu, Lengshui, Minzhu, Fengyan, Fusui, Tiecun, Shiwall, Zhongqiao, Qilong, Shentong, and Shilian. Additionally, it covers nine towns and subdistricts in the Central Economic Belt's premium green tea region: Dongcheng, Nan Cheng, Xi Cheng, Shuijiang, Nanping, Sanquan (excluding the original Mazui), Yuyuan, Jinsan, and Toudu. In total, there are 29 towns and subdistricts, ranging from an altitude of 600 to 1,200 meters. To the east, it reaches Huizhuang Village in Shuijiang Town; to the south, Bangyan Village in Toudu Town; to the west, Fumin Village in Shentong Town;…

Brewing a pot of your favorite tea and watching the leaves unfold in hot water is a pleasure. Drinking a cup of tea during leisure time is even more delightful.It feels like one's soul merges with the tea, enjoying an indescribable natural beauty. In fact, every leaf of tea experiences the fusion of nature and human intention. Today, let’s talk about aged white tea. First, what is aged white tea? Aged white tea, much like raw Pu'er tea, becomes richer and more fragrant over time if stored properly. Its character changes from originally cool to warm, enhancing its value for consumption. We refer to white tea that has been stored for many years within its proper shelf life as aged white tea, also known as silver tea. What precautions should we take when storing aged white tea? Many aged white teas are sold as compressed cakes, which should be kept in their original packaging and stored in a cool, dark place while maintaining dry conditions. If the environment is too warm, the active components in aged white tea can evaporate quickly, accelerating its aging process, but this may cause it to lose its original nutritional value and character. If you…