How to recognize the good and bad white tea?

I, white tea appearance review points (1) white hair silver needle: Fuding large white tea as raw material production of white hair silver needle known as the North Road white hair silver needle (Fuding production area as a representative), to Zhenghe large white tea as raw material production of white hair silver needle known as the South Road white hair silver needle (to Zhenghe production area as a representative). The appearance of White Hair Silver Needle tea is characterized by fat, bright and shiny white hairs, while the buds are thin and short, and the color is gray. (2) White Peony White Peony is processed from the first two leaves of the buds of tea tree varieties suitable for white tea production. White Peony is characterized by the fattening and tenderness of the leaves, the spreading of the leaves, the fatness of the hairs, the grey-green color, and the silver-white color of the hairs, while the thinness of the leaves and the grey color are the second best. (3) Gongmei and Shoumei are made from the fresh leaves of Xiao Cai Tea, Fuding Dabai Tea or Fuding Dahao Tea through traditional processing. High-quality Gongmei and Shoumei leaves are fat and tender, with hairy buds. (4) New White Tea is made from the fresh leaves of Fuding Dabai Tea and Fuding Da Hao Tea. The appearance of new white tea quality to the rope thick and loose with volume, color brown-green for the top, no buds, color brown-brown for the second. Second, the review of the tea's internal quality points of the main review of the tea color, aroma, taste and leaf bottom. Review method: 3 grams of tea leaves with 150ml of boiling water, steeped for 5min after the review of the review items.　(1) Soup color: the soup color is orange and bright or light apricot yellow for good, red, dark, cloudy for bad.　(2) Aroma: Aroma to milli-fragrance rich, fresh and pure for the top, thin, raw green gas, moldy loss of freshness, black tea fermentation gas for the second. (3) Taste white tea flavor to fresh, leavening, sweet, coarse, astringent and thin as poor. (4) The tenderness and color of the bottom of the leaves of white tea is evaluated as an important factor of internal quality. The tenderness of the leaf bottom is even, more buds, with hard peduncle, leaf broken, coarse and old for the second; color and lustre to bright for the good, flowers and miscellaneous, dark red, burnt red edge for the poor.