核心工艺：自然萎凋（室内/日光）→ 文火干燥，工艺极简。
发酵度：5-10%，依赖茶叶内源酶缓慢转化。
陈化特性：三年以上出现药香，七年以上转化出可可香，兼具品饮与收藏价值。
冲泡建议：老白茶可煮饮，搭配陈皮增强理气功效。
Core Process: Natural withering (indoor/sunlight) → Low-temperature drying. Minimal intervention.
Fermentation Level: 5–10%, relying on endogenous enzymatic activity.
Aging Potential:Develops medicinal aromas after 3 years, cocoa notes after 7+ years. Combines drinkability and collectibility.
Brewing Suggestion: Aged white tea can be boiled; pair with dried tangerine peel for enhanced benefits.