What are the characteristics of Anji white tea?

Early spring Anji white tea young buds were jade white, to a bud two leaves for the whitest; spring tea late with the temperature rise, light enhancement, the leaf color gradually turned to flowers and white; temperature over 29 ℃, summer and autumn tea buds are green.

Anji white tea leaf

Anji white tea

Anji white tea has a whitening process, the temperature reaches a specific value of the whitening of the best, the highest content of amino acids, which is picked at this time of the best quality of Anji white tea. Anji white tea picking once a year, picking time of about 20 days. Therefore, Anji white tea picking time is not the same every year, depending on the temperature, the tea is not divided into before and after the Qingming Festival, and unlike other teas can be picked many times according to the festival, so the production is less.

Fine quality Anji white tea is shaped like a phoenix feather, straight buds, buds strong and even, green and fresh, through the golden yellow, after brewing the leaf white, green veins, "leaf white veins, green" is the sign of Anji white tea leaf bottom characteristics. Anji white tea biochemical determination, amino acid content of up to 10.6%, more than two times as much as ordinary green tea, tea polyphenol content of 10% to 14%, so the tea broth taste is very good, not bitter, not astringent, fragrant.