White tea is a good kind of tea. Guo Feng Ya Ji selected four-year white tea, which is divided into two grades: Bai Mudan and Shoumei. The raw materials come from Jiufeng Mountain Range and Guanyin Mountain in China. They are all picked in spring, and Shan Ye tastes the same. They are all made by Yang Feng, the non-genetic inheritor of Zhenghe White Tea, with traditional techniques. Tea is brewed at 3 levels every year, subdivided into 8 kinds, and the elegant collection is ***24 bubbles, which will experience the taste of water. By collecting white tea from different years and comparing them, we can clearly show the different tastes of time. Old white tea storage, loose tea and cake tea have their own advantages, but relatively speaking, cake tea is better. Old white tea is made of high quality big white tea or big white tea. Its loose tea tastes fresh and elegant, the soup is mellow, bright and bright, the entrance is sweet and moist, and the taste is better after aging. However, Laobai tea cake tea is formed by pressing, which has high conversion value, does not occupy space and has high storage value. After all, the stalls and cakes of white tea are just different in shape, and they are all white tea in essence. Scattered white tea refers to the most natural state of white tea. After it is picked from the tea tree, it naturally spreads in the sun, withers and does not twist. For example, Baihao Yinzhen and Peony King are very precious because of low yield and scarce raw materials, and most of them exist in the form of loose tea.