What are the characteristics of Anji white tea?

In early spring, the tender buds of Anji white tea are jade white, with one bud and two leaves as 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; The temperature is above 29℃, and the tea buds are green in summer and autumn.

Anji white tea yedi

Anji white tea

Anji white tea has whitening process. When the temperature reaches a certain value, the whitening effect is the best and the amino acid content is the highest. The quality of Anji white tea picked at this time is the best. Anji white tea is picked once a year for about 20 days. Therefore, the picking time of Anji white tea is different every year, depending on the temperature. Tea can be picked many times according to the solar terms, so the yield is small.

The superior Anji white tea is shaped like a phoenix feather, with straight buds, strong and even buds, light green and vivid, and golden yellow. After brewing, the leaf color is white and green, and "leaf color is white and green" is the symbolic feature of Anji white tea. By biochemical determination, the amino acid content of Anji white tea is as high as 10.6%, which is more than twice that of ordinary green tea, and the content of tea polyphenols is 10% ~ 14%, so the tea soup tastes very good, not bitter, not astringent and fragrant.