Thank you for re-posting the photos.
Firstly, it is not very accurate to judge a tea by the look. However, there are visual clues as to what makes not very good tea. I can talk about that in the pictures.
Secondly, although I think it is a smart business idea to compress white teas into discus, I still think this form does not help the tea in the taste dimension at all. Either fresh or in maturing.
Let’s discuss the two photos you shared:
It says “shou mei” in the wrapping paper: shou mei in the modern Chinese ranking system for white tea is the third tier.
Though there are silvery tips on some parts of the tea discus, the majority of the surface is covered by yu ye (魚葉), i.e. un-processable leaves, a sign of low quality.
So I guess this discus may not be of commendable quality?
