新工艺白茶的品质鉴别指南（白茶品质鉴别系列四）

新工艺白茶的品质鉴别指南（白茶品质鉴别系列四）

Premium White Tea Identification: New Processing Techniques (Series 4)

当前市场上的新工艺白茶主要分为两大类：一类是在传统白茶制作工序基础上加入新工艺；另一类是对传统白茶成品进行再加工。

Currently, there are two main types of new-process white tea in the market: one incorporates new techniques into traditional production methods, while the other involves reprocessing finished traditional white tea.

第一类：改良工艺白茶

Type 1: Improved Processing White Tea

这类白茶由福鼎白琳茶厂王亦森团队于1968年研发，专为满足港澳市场需求。其最大特点是在传统工艺中加入了轻微揉捻环节，加速茶多酚氧化。

Developed in 1968 by Wang Yisen's team at Fuding Bailin Tea Factory for Hong Kong and Macau markets. Its key feature is the addition of light kneading to accelerate polyphenol oxidation.

品质特征：叶张皱褶半卷，色泽暗绿带褐，汤色橙红，口感浓醇清甘。与传统白茶相比，陈化速度更快。

Characteristics: Wrinkled semi-rolled leaves, dark green with brown hue, orange-red liquor, rich and sweet taste. Ages faster than traditional white tea.

第二类：再加工白茶

Type 2: Reprocessed White Tea

1. 紧压茶：仿普洱茶工艺制成，2010年后技术逐渐成熟。需注意十年以上老茶饼的真伪鉴别。

1. Compressed Tea: Made using pu'er techniques, with improving technology since 2010. Be cautious with purported 10+ years aged tea cakes.

2. 金花白茶：林飞应研发，含冠突散囊菌（国家二级保护菌种）。具有独特保健功效，在日本称"瘦身茶"。

2. Golden Flower White Tea: Developed by Lin Feiying, containing Eurotium cristatum (a nationally protected strain). Unique health benefits, called "Slimming Tea" in Japan.

木易君说茶：怀中正之心，喝朴素之茶。欢迎关注交流！

Tea Master Muyi: Drink simple tea with an upright heart. Welcome to follow and discuss!