How to distinguish Anji white tea from non-native good tea?

There is a kind of tea called white tea, which is actually green tea.

One kind of tea has won the "Top Ten Brand Values in China's Tea Region" for eight consecutive years.

There is a kind of tea, although it has a history of more than 30 years, but it is widely known.

She is Anji white tea, rooted in green water and green mountains.

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Anji white tea can be traced back to the Tang Dynasty.

_ Lu Yu, the "Cha Sheng" in the Tang Dynasty, first mentioned "white tea" in the Book of Tea.

_ Song Huizong Evonne said in his "On Daguan Tea": "White tea itself is a kind of tea, which is different from ordinary tea. Its strips are carefully made, its leaves are in a book, and it was born by accident between cliffs. Although it is not caused by manpower, there are only four or five, and one or two are alive. "

_ 1930, recorded in the county annals, dozens of wild white teas were found in Malinggang, Xiaofeng Town, Anji County, but they were missing.

_ 1982 A white tea tree over a hundred years old was found on the 800-meter-high mountain in Hengkengwu, Daxi Village, Tianhuangping Town, and it was called "White Tea Ancestor".

Anji white tea, called white tea, is actually green tea.

Anji white tea is a kind of precious tea with white leaf tea as raw material and processed by green tea technology.

_ Rare raw materials:

Anji white tea, affected by the temperature in early spring, lacks chlorophyll, the tender buds are jade white, and one bud and two leaves are the whitest;

In the late stage of spring tea, with the temperature rising, the light is enhanced, and the leaf color gradually turns white and white;

In Zhixia, when the temperature exceeds 29℃, the bud leaves will turn green, just like ordinary green tea.

Therefore, the picking period of Anji white tea is only about 20 days in spring, and the picking time is different every year, depending on the temperature, regardless of the tea before and after Qingming.

_ Rare place of origin:

Anji white tea, because of its unique variety, only blooms and rarely bears seeds, so the cultivation method is asexual propagation and cuttage. Now Anji white tea meets the origin standard of less than 200,000 mu.

At the same time, Anji white tea can only be planted in areas that meet the requirements.

1. Soil with good basic fertility and rich nutrients;

2. Must have a certain altitude and suitable slope, aspect and climate.

Anji white tea has high requirements for picking and making tea.

_ Anji white tea leaves should be picked early, tender, diligent, clean and not missed in batches;

One bud and one leaf are required, and the buds and leaves bloom with uniform size. No broken leaves, no pedicels and old leaves, no milk leaves and fish leaves, and short stems.

Pick fresh leaves with handles, gently pick and put them down, pack them in bamboo baskets, and store them in bamboo baskets to prevent gravity from squeezing fresh leaves and ensure the quality of fresh leaves.

_ Anji white tea processing technology: spreading fresh leaves-deactivating enzymes-finishing-primary drying-spreading cooling-secondary drying.

From fresh leaves entering the workshop to making dry tea, every working procedure has strict regulations:

Paving green leaves must reach the point where the leaves are soft, stretched and green;

To remove the green leaves, you must knead them into a ball by hand, roll them into strips slightly, and keep breaking the stems;

When the tea leaves are dried for the first time, they cannot stick together and must be spread out tightly. ...

Grading of Anji White Tea

_ Anji white tea is divided into four quality grades: fine, super, first and second.

Identification of Anji white tea

_ color discrimination: authentic Anji white tea is light green and fresh, with a pan-Phnom Penh, even bud leaves and exposed bud peaks. The color of dry tea is dark and uneven, so it can be suspected that it is made of foreign tea and non-Bai Ye No.1 variety.

_ Smell: One of the characteristics of Anji white tea products is tender, smooth and lasting, with a faint vanilla flavor. Others, such as high fire flavor and grass flavor, are caused by improper processing methods, and some of them are suspected to be foreign tea with heavy grass flavor.

_ Taste: Anji white tea is a product with high amino acid content, fresh taste, sweet aftertaste and no bitterness. The taste is bitter, astringent and grassy, which are all caused by the origin of raw materials or inadequate processing.

_ Appearance: Because Anji white tea is evenly picked, the bud peak is generally exposed, which looks like a phoenix feather, while the cord of foreign white tea is relatively tight and the bud peak is not obvious. After brewing, the leaves are uniform and beautiful, and the leaves are white and green. Dry the tea leaves into powder by hand, that is, the dryness of the tea leaves reaches the standard.

White leaves, green veins, freshness and sweetness are the signs to identify Anji white tea.

After Anji white tea is brewed, its leaves are white and green.

By biochemical determination, the amino acid content of Anji white tea is as high as 10.6%. It is more than twice that of ordinary green tea. Secondly, Anji white tea contains more than 450 kinds of organic compounds and 15 kinds of inorganic minerals.

Anji white tea tastes good, fresh and sweet, not bitter or astringent, and its fragrance is fragrant.

Anji white tea, famous tea, you deserve it.

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