In the world of Tea, Bai Cha (White Tea) is cherished for its fresh and delicate taste and unique Health benefits. However, there's often debate about whether Bai Cha can withstand multiple infusions. Some tea enthusiasts complain that Bai Cha loses its flavor after a few brews, while others enjoy its lingering aftertaste even after more than ten infusions. So where does the secret to Bai Cha's durability lie? Let's delve into this mystery together.

I. The Controversy and Truth Surrounding Bai Cha's Durability

(a) Disappointment and Reasons for Debate Among Tea Enthusiasts

In the afternoon, I read a comment from a tea enthusiast whose disappointment was palpable through his words: “I tried Bai Cha for the first time, but it was so disappointing; it lost its flavor after just three infusions!” This comment sparked a heated discussion in the comments section. Some speculated that the quality of the Bai Cha he bought was poor, while others directly believed that Bai Cha itself doesn't hold up well over multiple infusions. However, for those who truly understand Bai Cha, hearing that it isn't durable after years of drinking it seems absurd. Normally, Bai Cha can be brewed ten times without any issues, and some high-quality Bai Cha still has a rich and smooth mouthfeel even after more than ten infusions. With each infusion of hot water, the aroma and taste of Bai Cha subtly change, and this is part of the joy of tea tasting and what makes Bai Cha so charming.

(b) Investigating the Reasons for Lack of Durability

So, what caused this particular Bai Cha to be so undurable? A significant possibility is that the quality of the Bai Cha was subpar. The determination of Bai Cha's quality is influenced by three factors: the region, processing, and storage. Let's delve deeper into these aspects to uncover the mysteries of Bai Cha's quality.

II. The Impact of Region on Bai Cha's Durability

(a) Advantages of High-altitude Regions

A good region produces good tea, a consensus in the tea industry. Favorable natural conditions can cultivate high-quality Bai Cha with rich internal substances. The assessment of Bai Cha's quality is closely related to the “temperature, light, water, humidity, and soil” in its region. In high-altitude areas, mist shrouds the tea plants like a mysterious veil. Sunlight filters through the clouds, gently shining on the tea plants, avoiding the intense stimulation of direct sunlight. Additionally, due to the lower temperatures, the growth of tea plants is slow, which is akin to a meticulous sculpting process, allowing nutrients to accumulate fully within the leaves.

Therefore, the leaves from high-altitude regions are rich in internal substances, including large amounts of beneficial amino acids. The significant diurnal temperature variation also promotes the synthesis and accumulation of aromatic compounds in the leaves. As a result, Bai Cha from high-altitude regions has a refined aroma and a long-lasting aftertaste. When brewed with boiling water, the internal substances are released steadily. Even after seven or eight infusions, one can still taste the richness and sweetness, as if each sip tells the story of the high mountains.

(b) Disadvantages of Lowland Regions

In contrast, lowland regions have higher temperatures and stronger sunlight, making their growing conditions less favorable than those of high-altitude tea gardens. Although the growth rate of tea plants is faster, the accumulation of nutrients is relatively insufficient, similar to forcing growth. Therefore, Bai Cha produced in lowland tea gardens is naturally inferior in terms of durability compared to that from high altitudes. When brewing Bai Cha from lowland regions, you might notice a significant decrease in flavor after just a few infusions, and the aroma won't be as strong.

III. The Critical Role of Processing in Bai Cha's Durability

(a) The Mysteries and Importance of Withering

Besides the impact of region, the processing method of Bai Cha is also a key factor determining its brewing performance. The processing method of Bai Cha appears simple, involving only withering and drying, but it contains profound techniques and secrets. Withering, the first step in Bai Cha production, is also the most crucial. During this process, the moisture in the leaves gradually decreases, undergoing a remarkable transformation. Internal substances undergo a series of transformations, laying a solid foundation for subsequent drying.

High-quality withering methods, such as sun-withering, enhance the maturity of the leaves quickly without spoiling them. This process maximally preserves the internal substances and nutrients of the leaves, allowing them to release abundant aromas and flavors during subsequent brewing. Imagine the leaves quietly breathing under the sun, absorbing the essence of heaven and earth, and gradually developing a unique flavor.

(b) The Techniques and Impacts of Drying

Drying is the final step in Bai Cha production. Through low-temperature slow drying, the moisture content in the leaves is reduced to below 8.5%, preserving the hidden aroma and flavor. This drying method is like giving the leaves a protective layer, ensuring the dryness of Bai Cha while avoiding damage to the leaf structure from high temperatures, thus improving the tea's durability. When brewing Bai Cha that has been carefully dried, one can feel the essence of the leaves in every infusion, a unique charm bestowed by the processing method.

However, not all Bai Cha is meticulously processed in reality. Some unscrupulous tea merchants use improper methods such as heap fermentation and high-temperature drying to pursue yield and profit. Bai Cha processed in this way has severely damaged surface structures, a large number of dead veins, and significant loss of internal substances. When brewing such Bai Cha, not only will the aroma and flavor be greatly reduced, but the durability will also be significantly diminished. After just a few infusions, the tea may become bland and tasteless, like soulless water.

IV. The Relationship Between Storage Conditions and Bai Cha's Durability

(a) The Importance of Storage Principles

The rigor of storage conditions directly affects the quality of Bai Cha and determines its durability. Bai Cha should be stored following principles of sealing, dryness, coolness, darkness, and absence of odors. Only then can we ensure that Bai Cha remains protected from external influences during long-term storage, preserving its original aroma and flavor. Bai Cha is like a delicate princess that needs our careful care to create a suitable living environment.

(b) The Secrets of Three-layer Sealing

When storing Bai Cha, a three-layer sealing method is typically used. The first layer uses an aluminum bag to seal off air and light, like a protective coat for Bai Cha, blocking unwanted external factors. Then, it is wrapped in food-grade plastic bags to further enhance the seal, providing double protection for Bai Cha. Finally, the double-sealed Bai Cha is placed in a five-layer corrugated cardboard box, at least 15 cm away from walls and the ground, and stored in the dark. Under such layered protection, Bai Cha maintains excellent quality, allowing internal substances to transform smoothly in a safe environment.

(c) Consequences of Moisture Damage and Spoilage

If there is negligence during storage and Bai Cha becomes damp and spoiled, the consequences can be dire. Its durability will be greatly reduced because damp Bai Cha has a higher moisture content, making it more prone to fermentation and off-flavors, making it difficult to release a lasting aroma and flavor. Moreover, once Bai Cha has spoiled and developed off-flavors, it not only loses its value for appreciation but can also be detrimental to health. Therefore, when faced with spoiled Bai Cha that has developed off-flavors, it is best not to consume it to avoid unnecessary harm to your body.

V. The Influence of Brewing Methods on Bai Cha's Durability

(a) The Key to Correct Brewing Techniques

The lack of durability in Bai Cha can be due to quality issues, but it could also be due to incorrect brewing methods. Insufficient tea quantity, inadequate water temperature, fixed pouring points, and prolonged Steeping can all reduce Bai Cha's durability. The correct brewing method involves using 5 grams of dry tea, pouring boiling water in a circular motion while narrowing the range, and controlling the pouring speed to less than 5 seconds. Such a brewing technique allows the internal qualities of Bai Cha to be evenly distributed in each infusion, making Bai Cha naturally more durable. Imagine Bai Cha, like a dancer, gracefully showcasing its charm in the water, releasing rich