白茶类：Yin Zhen,Bai Mu Dan, Gong Mei, Shou Mei

Bai Hao Yin Zhen 它位于Bai Mu Dan,Gong Mei和Shou Mei以上。

Bai Mu Dan被摘成一个芽，有一到两个叶子，是主要出口量级。Shou Mei是后期摘取的成熟叶子；它的体质更丰富，每公斤成本更低，并且很好地压成蛋糕。

Fuding in Ningde and Zhenghe in Nanping, Fujian, are the reference origins for Chinese white tea.

价格可能受到精细采摘标准、短采季、人工、品种、产地、加工控制、筛选、储存和市场需求影响。芽头比例高并不代表适合所有用途。应比较书面等级、茶汤、采季信息和交付条件，而不能把高价本身当作品质证明。

不一定。陈放会改变香气和滋味，但价值取决于真实生产记录、合适的初始原料和受控储存。高温、潮湿、异味或包装不良可能损坏茶叶，而不是提升品质。年份属于需要证据支持的追溯声明，不是自动成立的质量等级。

Top white tea, especially Bai Hao Yin Zhen, is made only from young buds picked in a short spring window, so yield per hectare is low and picking is slow. Origin, bud quality and ageing add premiums; lower grades such as Shou Mei are far cheaper.

Aged white tea is white tea, often pressed into cakes, stored for several years so its taste deepens towards honey, dried fruit and wood. Age changes flavour; it does not by itself guarantee quality, and storage conditions matter as much as years.

Four grades by plucking standard: Bai Hao Yin Zhen, buds only, delicate and sweet; Bai Mu Dan, a bud with one or two leaves, fuller and floral; Gong Mei and Shou Mei, later leafier pluckings, stronger and cheaper. Choose Bai Mu Dan for everyday drinking, Yin Zhen for the top of a range, Shou Mei for value or pressing into cakes.

Bai Hao Yin Zhen is silvery, downy needle-shaped buds; Bai Mu Dan is buds with green and silver leaves; Shou Mei is darker, leafier and more broken. Brewed, white tea is pale gold to light amber.