There are no absolutes in everything, and prerequisites are needed.
"The older the white tea, the better", and the white tea "the longer it is stored, the better", both require prerequisites. That is, it does have good post-conversion capabilities.
To be correct, the old white tea with good raw materials, good craftsmanship and good storage will be as old as possible within the drinking period.
Good raw materials: planted legally and compliantly, picked at the right time and place.
Good technology: processing and quality control in strict accordance with national standards.
Good storage: Do not let the tea become damp and moldy, resulting in deterioration.
Drinking period: The transformation of any kind of tea is parabolic, and the charm will gradually lose if the collection exceeds a certain time. It is generally believed that white tea has performed better in all aspects within 15 years.
Some people don't know that the "old" in the industry usually refers to "old year", and mistakenly regards it as "coarse old raw materials", so they mistakenly think that old white tea is Shoumei.
The later transformation ability of white tea is determined by its raw materials and processes, not by the coarse age of raw materials. White tea picked and processed in accordance with national standards, no matter what the variety, has the ability to be transformed in the later stage. Old white tea not only has old Shou Mei, but also old white peony and white silver needle.
Most of the old white tea on the market is Shou Mei, which is also an important reason why many people mistakenly think that old white tea is Shou Mei. This is the result of a combination of factors such as yield, flavor, cost, and marketing.
Traditional white tea is loose tea, and white tea pressing cakes has been a matter of the past ten or twenty years.
However, because the development and popularization of white tea pressed cakes is relatively rapid, and the number is increasing, there is a tendency to overwhelm loose tea, which makes many people mistakenly think that old white tea is cake tea.
In fact, there are still many people who like loose tea, and many merchants are selling loose tea.
As the storage time increases, the color of white tea will gradually darken.
However, some unscrupulous businessmen secretly change the concept and promote "the older the darker" as "the older the darker". As a result, some people believe it to be true and spread false rumors.
The black color of white tea is likely to be due to improper craftsmanship, or there are more old processes, or poor storage.
There are only two processes in the processing of white tea: withering and drying, and it has not been subjected to too many process changes. So, even if it is aged and darkened, it will not be so dark that it will turn black.
Real old white tea, the appearance is dark as a whole, and the color is uniform. Shou Mei is mostly brown, brown, dark brown, gray-brown, white peony is gray-green, gray-brown, gray and silverquill.
If there is good tea to drink, good tea will be drunk.
It is a kind of blessing.