The fuzz on white tea, the part which is rich in benefits

Last Updated on 08/08/2019 by Desmond

The fuzz on white tea is the main source of aroma
The fuzz on white tea is the main source of aroma

The fuzz on white tea – the main source of the aroma

When we drink the tea of different types, although each kind of tea fragrance has its own merits, and it is more intuitive, such as smell like sweet honey, brown rice, Fried bean, flower, and fruity aroma, is very image and easy to distinguish. However, it is not easy to find analogies for the unique aroma of white tea, which is generally called “fuzz smell,” which is the unique aroma of white tea given by fuzz.

The aroma of white tea, one part comes from the fresh fuzz; another part is from the unique process method.

People in the processing of white tea, will not be frying or rolling, to keep the tea fuzz intact. The fuzz on white tea, has silver color looks, unique smell, and fresh taste.

For the fresh leaves still on the branches, tea fuzz has the function of protection and secretion, and the base has gland cells that can produce aromatic substances. Meanwhile, the content of free amino acid and crude fiber in the fuzz is significantly higher than that in the tea leaves.

common white tea processing method
common white tea processing method

Among these components, glutamic acid itself has a slightly sour taste, aspartic acid, serine, and alanine have a soft roasted wheat flavor, and crude fiber has a slight woody taste. The mixed flavor of these components becomes an important source of white tea fragrance.

In order to retain the flavor of white tea, tea masters pay special attention to the drying temperature during the processing: if the temperature is not high enough, the color and taste will be too thin; if the temperature is too high, will get a burnt smell.

Tea fuzz on white tea can improve the tea quality

The fuzz on white tea can improve quality
The fuzz on white tea can improve quality

Tea fuzz is not only the main source of white tea aroma but also can improve the quality of tea soup.

As mentioned earlier, the free amino acid in tea fuzz provides white tea with a rich blend of flavors, while the amino acid family also serves as the source of the fresh sweet taste of tea. They cooperate with tea polyphenols, caffeine, etc., dissolve in tea after steeping, and jointly increase the aroma and taste of tea soup.

In some types of tea, the weight of tea fuzz can even reach 10% of the total weight of tea leaves. Not only is the content of amino acid of tea fuzz higher than that of tea leaves, but it also brings the unique “fuzz taste” to white tea, making it taste fresh and cool.

How to choose high-quality white tea?

Of course, if too much tea fuzz on white tea, the tea steeped out will have some turbidity, which often makes people think that such tea is low-quality, that how to distinguish the quality of white tea?

Generally, which white tea has much fuzz on it, the first to third steeped rounds will be slightly turbidity, after that the tea will become clear. And on the case of low-quality white tea, tea will always be turbidity. When we are buying white tea, we can try to steep the white tea for a few rounds, to distinguish the quality.

White tea is also suitable for aging into old tea
White tea is also suitable for aging into old tea

If you want to buy high-quality white tea, you can:

  • Choose according to the types, such as Silver Needle or White Peony.
  • Choose according to the origin, which grows at a high altitude and good ecological environment is the best.
  • White tea produced in spring has the best taste and the highest amino acid content.
  • White tea is also suitable for aging into old tea, because of white tea after aging will get a more thick and mellow taste, although lose a little fresh and cool taste. It depends on personal taste.


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