To talk about teas that have been gaining significant popularity in recent years, White Tea undoubtedly takes the lead.

White Tea is neither stir-fried nor kneaded but merely withered and dried, which better preserves its rich internal components. Its aroma and taste are closer to nature, much like an elegant lady unsoiled by the world.

Furthermore, as people become more health-conscious, healthy consumption is becoming increasingly popular. More and more people are choosing white tea for its simple processing methods and its light, sweet, and refreshing flavor.

As a result, the popularity, sales volume, and price of white tea have been increasing year after year.

When categorized by form, white tea can be divided into loose and compressed types. Compressed white tea first appeared around 2006. Since then, the debate over whether loose or compressed white tea is superior has never ceased.

Some believe that traditional white tea processing only includes withering and drying. The compression process for white tea involves steaming at high temperatures and pressing, followed by long-term low-temperature drying, which deviates from traditional white tea processing methods. Moreover, after being compressed, the aroma, taste, and internal components of white tea undergo some changes, making it less authentic than loose tea.

Others argue that the emergence of compressed white tea is a natural outcome of market development and consumer demand.

Throughout history, the form of tea and ways of drinking it have continuously evolved. For example, during the Ming Dynasty under Emperor Zhu Yuanzhang, there was a shift from compressed cakes to loose tea, marking a significant transformation in the tea industry. This change not only simplified the way tea was consumed but also led to the birth of the six major categories of tea, offering people a wider range of options when Drinking Tea.

Therefore, the appearance of compressed white tea also conforms to market demands and the needs of tea drinkers. Additionally, compressed white tea is more convenient for transportation and storage, reducing the breakage of loose leaves and allowing the aroma to better develop into aged and medicinal notes during aging.

In fact, since the advent of compressed white tea, most tea enthusiasts have accepted it. After all, tea is meant for the masses, not just for a small circle of aficionados. Some of the concerns within the community about loose versus Compressed tea seem somewhat self-inflicted.

The essence of tea, regardless of its form, should be focused on its taste. So, what changes occur in the aroma and taste of white tea after being compressed into a cake?

Researchers took loose White Peony tea and compressed it into a cake, comparing differences in color, taste, and aroma between the two forms.

In terms of color, after steaming and compression, the dry leaves of White Peony changed from gray-green to green-yellow; the color of the tea infusion also deepened, and the color of the infused leaves changed from gray-green to yellow-green. Due to the compression, the integrity of the infused leaves of the compressed tea is inferior to that of loose tea.

In terms of taste and aroma, the infusion of loose White Peony tea tastes fresher and crisper, with a noticeable downy aroma, although the aroma still carries a slightly grassy note;

Compared to loose tea, the freshness of White Peony cake tea is slightly reduced, but its sweetness and richness have increased. After steaming and compression, the low-boiling-point grassy scent disappears, and the aroma evolves from floral towards fruity and sweet aromas. After long-term aging, the compressed tea develops more pronounced aged, jujube, and medicinal aromas.

In terms of internal components, after being compressed, the content of water-soluble extracts, tea polyphenols, and flavonoids in white tea decreases, while the content of amino acids and soluble sugars increases. Therefore, the freshness of the infusion is reduced, while its sweetness and richness increase.

In short, there is no clear superiority between loose and compressed white tea, each has its own characteristics. If you prefer the traditional form and a lighter, crisper taste, loose tea might be your choice; if you plan to store large quantities over a long period, compressed tea, which saves space, would be more suitable.

Additionally, as people's pace of life accelerates and the demand for convenience in brewing increases, many tea companies have introduced smaller, easy-to-carry, and easy-to-brew compressed tea blocks besides larger compressed cakes.

For instance, Xiangyuan Tea, following its Xi Ying Mei Five-Year Aged White Tea, has launched small square packets of Xi Ying Mei Five-Year White Peony and Sai Baiyu Fuding Silver Needle, with each box containing 20 pieces, each weighing 4 grams, making them very convenient for carrying and brewing.

Xi Ying Mei Five-Year White Peony is made from carefully selected high-quality peony raw materials, stored in a dry warehouse, and aged for five years. Its character has turned warm, the initial astringency has faded, and its taste is now sweet and smooth.

Sai Baiyu Fuding Silver Needle is made from spring tea raw materials sourced from the high-altitude ecological tea areas of Guanyang Town. Each pound of silver needle contains over 40,000 buds, with a rich, sweet, and soft taste, and a prominent downy honey aroma.

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