1.The factors influencing the above quality characteristics of white tea are:
Tea varieties, production technology, regional environment and conditions.
2.The formation mechanism of [milli fragrance]:
The [milli fragrance] of white tea is mainly produced by the layer of white hao on the surface of its young buds and young leaves. These white hao are rich in amino acids, tea polysaccharides, and other umami substances. Due to the production process of white tea, there is no kneading, no frying and no fermentation, so that these umami substances can be well retained and transformed, and a unique [milli fragrance] is formed.
3.The formation mechanism of [honey rhyme]:
Honey rhyme is more complex than that of milli fragrance. [Honey rhyme] is a sensory experience, which is a feeling that can only be produced after the five senses of the human body work together. [Honey rhyme] is a magical feeling produced by the complex chemical changes of polysaccharides in fresh leaves during the production process of white tea. After tasting it in my throat, I feel that it has both honey fragrance, honey sweetness, and honey rhyme, which is a very mysterious and looming feeling. In addition, the geographical location, growth environment, climatic conditions, and other factors of white tea will also have an impact on the formation of white tea [honey rhyme].
4.The formation mechanism of [jujube incense]:
Jujube is usually found in old white tea. It is gradually formed during a long process of natural aging. Most of the active substances in white tea are further transformed to produce an aroma similar to [jujube].
Conclusion:
It should be noted that different tea varieties, different origins, and different production processes will make the performance of white tea [milli fragrance], [honey rhyme] and "jujube fragrance" different.