To truly understand white tea, the most crucial step is grasping its grading system. The heart of this system lies in theplucking standard and timing of the raw leaves, which directly determine the tea'sappearance, flavor, value, and aging potential.

1. Silver Needle

• Plucking Time & Standard: The very first plucking of spring, typically in mid-to-late March. Only plump, unopened buds are harvested. The plucking window is extremely short, only about 7-10 days, and demands strict weather conditions (must be sunny, northerly wind days).
• Yield & Value:It boasts the most scarce yield. A skilled tea picker can harvest only about1.5 kilogramsof fresh tea leaves in a single day. Since producing1 kilogramof finished dry tea requires approximately2.5 kilogramsof these fresh leaves – equating to roughly40,000 individual buds– the intensive labor and vast quantity of material required fundamentally explain Baihao Yinzhen's premium price. Coupled with its scarcity, high nutritional value, and unique crafting challenges, it is rightfully considered the top-tier, highest-value offering in the world of white tea.
• Appearance Characteristics: Straight and needle-like, silver-white in color, fully covered in downy white hairs (pekoe), making it highly distinctive.
• Taste & Flavor Profile: The aroma is elegant and refined, characterized by the classic "pekoe aroma" (hao xiang), accompanied by subtle floral notes. The liquor is clear and translucent, offering a fresh, brisk, mellow, and sweet taste, often described as having a "pekoe aroma and honeyed nuance" (hao xiang mi yun).
• Aging Potential: The aging process is slow but holds immense potential. The fresh briskness of the young tea gradually transforms into mature aromas of dried grains (an evolution of the "hao xiang mi yun"), cocoa, and notes of honey. The tea soup becomes increasingly viscous, smooth, and full-bodied.

2. White Peony

• Plucking Time & Standard: Plucked immediately after Silver Needle, usually from late March to early April. The standard is one bud with one or two young leaves, where the bud is still attached to the leaves, creating a "leaf embracing the silver bud" appearance.
• Yield & Value: The yield is higher than Baihao Yinzhen. It serves as the backbone of the white tea market. Loved by tea enthusiasts for its balance of the bud's freshness and the leaf's mellowness, it offers high cost-effectiveness.
• Appearance Characteristics: The form is elegant, with green leaves cradling a silvery-white, hairy bud. It resembles a flower, and after brewing, the green leaves support the tender bud, much like a flower bud beginning to bloom, hence the name "White Peony."
• Taste & Flavor Profile: Its most prominent feature is its rich, floral aroma (commonly orchid, gardenia). The taste is fresh, sweet, and mellow, with a soft, smooth texture. The pekoe scent and floral notes intertwine, creating a complex and layered profile.
• Aging Potential: It possesses excellent aging attributes. The floral aromas gradually transform into dried fruit and honey notes. The thickness and mellowness of the tea soup increase significantly, resulting in a fuller, more rounded mouthfeel.

3. Longevity Eyebrow

• Plucking Time & Standard: Has the longest plucking period, lasting from late April into May, and sometimes even in autumn. The leaves have grown larger, and the standard is one bud with three or four leaves, often including some stems.
• Yield & Value: The largest yield, accounting for over 50% of total white tea production. It is the most cost-effective category in white tea and serves as the perfect "daily drinker" for both beginners and seasoned tea lovers.
• Appearance Characteristics: The leaves are broad, and the stems are stout. The overall appearance is more rustic and natural. Due to the plucking standard, the pekoe is less prominent than in the previous two categories.
• Taste & Flavor Profile: The aroma is robust and earthy, with hints of fresh vegetation and subtle flowers. The higher stem content provides abundant internal compounds (like fructose, tea polysaccharides), resulting in a rich, strong flavor profile and a notably high, sweet, and mellow taste. It is very resistant to multiple infusions.
• Aging Potential: It undergoes the fastest and most noticeable transformation. It is the primary category for developing the prized "date pit aroma" (zao xiang) and "herbal medicinal aroma" (yao xiang) with age. The stems act as channels for substances, providing a rich foundation for later aging. After several years of storage, the tea soup becomes exceptionally smooth, round, and sweet.