Encyclopedia of Anji white tea

Anji white tea is a famous green tea, which originated from Huangshan in Anhui and Anji in Zhejiang during the Northern Song Dynasty. Taking "one bud and one leaf" as the raw material for making tea, the production process is exquisite, which requires tea picking, drying, frying, rolling, deactivating enzymes, drying and other processes. Tea soup is clear and bright, with elegant aroma and sweet taste, and is known as "female green tea".

Anji white tea is characterized by green and tender tea leaves, yellow buds, flat leaves, fishhook-like appearance, delicate and compact appearance, smooth and yellowish color, small buds, and trunk-like longitudinal depression of fresh tea leaves. Soft and smooth texture, refreshing and mellow taste.

Anji white tea has been screened many times in the production process, and only one or two pieces of new tea per catty may be made into standard Anji white tea. Tea picking time is short, and the best picking time is from mid-March to early April every year. Tea ripens quickly. After picking, I feel that the bud leaves of Anji White Tea are obviously tender than other green teas.

Anji white tea works very well. After drinking for a certain period of time, it can help people reduce blood fat and weight, reduce the risk of heart disease, diminish inflammation and resist bacteria. In addition, Anji white tea also has the functions of anti-aging, anti-cancer, lowering blood sugar and blood fat, which is of great benefit to health protection.

In a word, Anji white tea is the best green tea, which keeps people away from diseases and keeps them healthy, and has a unique taste and quality.