Which is better, ivory golden bud or golden bud?

Jinya, also known as "milk white tea", is the same, there is no difference, but the name is different.

White tea is better than golden bud tea. Jinya is good tea, but it is not as good as white tea.

Golden bud belongs to green tea, and white tea and green tea belong to one of the six major teas, so white tea and golden bud are not comparable and cannot be compared, and each has its own advantages.

Milk white tea, as the name implies, tea soup has a fresh milk fragrance, not the turbid milk+sugar flavor of street "milk tea", but gives you a rich and fresh taste.

The tea soup is sweet and moist, the leaves are milky and tender, and the flowers float on the bottom of the water, which is much higher than the whitening degree of Anji white tea.

The milky fragrance of milk white tea comes from its high amino acid content.

As we all know, the main ingredient of milk is protein, while protein is composed of amino acids.

The well-known Anji white tea has a very high amino acid content, so it tastes very fresh and refreshing.

But the amino acid content is so high that it smells like milk. You can imagine how rich the nutrition of Jinya (milk white tea) is.

According to the determination, the amino acid content of golden bud is as high as 6%, while that of Anji white tea is 6-9% and that of ordinary green tea is 2-5%.

At present, the vast majority of "golden buds" that can be seen on the market are actually "golden leaves". Although it is only a word difference, it is completely two tree species, and the price is even more different.

The most important thing to brew milk white tea is to "keep it fresh". It is recommended to brew it in a teapot or bowl. Because milky white tea has the freshest and sweetest head bubble and purer milk fragrance, the first layer of tea can be quickly drained with bowls and teapots, and the fresh and sweet taste of the first layer can be completely stripped.

If you brew with an ordinary teacup, you will soak the milk thoroughly at one time, and lose the opportunity to taste the first bubble, which is not worth the candle. Also pay attention to the water quality not to be too hard.

Milk white belongs to green tea in classification, and its taste is elegant. This kind of tea is more suitable for the soft water quality in the south. For example, the tap water in Shanghai can well match the property of milky white.

If the water is hard (alkaline) or the tap water quality is poor, it is recommended to brew with pure water from Ipoh (Nongfu Spring is not recommended, because it will have a negative optimization effect to brew a large amount of tea in Nongfu Spring).

Then pay attention to the water temperature Brewing milk white, the first bubble is suggested to use boiling water of about 90 degrees, and the water in the general kettle is about 2 minutes after boiling.

The reason why boiled water is not used is because the tea leaves will be quickly soaked when the water temperature is too high, and it is impossible to keep the sweetness of the milk white head bubble alone.

Therefore, boiling water of about 90 degrees plus pot bubbles or bowl lids can really open the milky fragrance.