What kind of tea does Anji white tea belong to? What kind of tea does Anji white tea belong to?

Anji white tea belongs to the green tea family.

Anji white tea is a famous tea of the Han nationality, produced in Xilong Township, Anji County, Zhejiang Province, where the mountains and rivers are beautiful, the green water flows for a long time, and it is the famous hometown of bamboo in China. Anji white tea is the rising star of Zhejiang's famous tea. Anji white tea, made by green tea processing technology, belongs to the green tea category, and its white color is because its processing raw materials are collected from a tea tree whose young leaves are all white.

Drinking Anji white tea for a long time can**, whiten and moisturize, and help your health.

White tea. It's our country. Specialty. Be.

in the world. Prestigious tea.

Curiosa. It is mainly produced in Fujian, Guangdong and other provinces. White tea is slight.

Fermented tea. Finished product.

The color of tea is not as green as green tea, not as black as black tea, not like.

Oolong. Purple brown, and the appearance is full of drape.

White Hair. The color is as white as silver, so it is called "white tea"; The tea soup is elegant and light, and the tea is tea-like.

Gentle and spleen-friendly. You said.

Anji White Tea. --Belong to green tea! Tea is health water, tea is.

Health care. Soup, live at home.

Cannot. One day.

No tea! May you: drink tea to nourish your body, drink tea to prevent diseases, drink tea happily, drink tea happily! (Please be inspired!) Thank you! ）

Green tea.

Anji white tea belongs to the green tea category, mainly produced in Anji County, Huzhou City, Zhejiang Province, its tea tree is "Baiye No. 1", is a rare mutated tea species (low temperature sensitive), with typical albino characteristics, hence the name, and Anji Pi Su white tea after harvesting the fresh leaves of the tea tree, through picking, drying, killing, arranging, drying and other processes to make it, so it belongs to the category of green tea.

The buds and leaves of Anji white tea are pure white or nearly white, and the color of the buds and leaves will gradually turn green with the growth, maturity and environmental temperature changes, which is a staged albino species.

After the Anji white tea is harvested in autumn every year, it is made by seven processes: picking, spreading, finishing and arranging, initial drying, spreading cooling, re-drying, and ash collection and drying, so according to the characteristics of the process, Anji white tea is divided into green tea.

Types of tea

1. Green tea. Green tea is a kind of tea that we are all familiar with, it is a tea that has not undergone any fermentation, so its tea soup is generally green or light yellow, the tea aroma is natural, relatively fresh, and it feels like a spring breeze when drinking. The more representative ones are Biluochun, Longjing tea, Xinyang Maojian and so on.

Fiber. 2. Yellow tea. It is a tea that has only been slightly fermented, and it was produced very early, and it has been recorded in the Tang Dynasty. The tea soup of yellow tea is golden yellow, but its taste is relatively fresh and light, which is in line with a leisurely feeling.

Representative yellow tea has Junshan silver needle, Huoshan yellow bud and so on.

3. Black tea. The degree of fermentation of this kind of tea is relatively high, so it is also known as fully fermented tea, the fragrance of black tea is very unique, the tea soup is red, the taste is sweet and mellow, it is also famous for burning, such as Qimen black tea as one of the top ten famous teas in China. The representative teas are Qimen black tea and lychee black tea.

Anji white tea belongs to green tea.

Anji white tea is not fermented tea, tea is cold, mainly produced in Anji County, Huzhou City, Zhejiang Province, is picking tea trees, one bud and one leaf, one bud and two leaves are made of raw materials, it is flower-like, its tea appearance is even, fat, bright, the leaf veins are green, and the leaf surface is white. The reason why it is called white tea is because its tea tree is Baiye No. 1, its color will change with the change of seasons, and the green tea is white after being picked, so it has the name of white tea.

Features of Anji White Tea

1. Appearance. The shape of Anji white tea is straight and slightly flattened, and there are two shapes, namely "dragon-shaped" and "phoenix-shaped", "dragon-shaped" Anji white tea is slender and sharp, flat and lubricated, emerald green in color, white and exposed, and the buds and leaves are evenly distributed. The "phoenix-shaped" Anji white tea buds grow longer than the leaves and have rounded edges.

2. Taste. Anji white tea is a treasure in green tea, there is a unique fragrance in the tea, the fragrance is high and lasting after brewing, the taste is fresh and mellow, the lips and teeth are fragrant after drinking, and the aftertaste is sweet and relishing. Because the polyphenol content in tea is less than that of green tea, there is no bitterness in the tea soup.

3. Leaf bottom. After brewing, the soup color is clear and bright, the buds and leaves at the bottom of the leaves are delicate and delicate, the buds and leaves are clearly distinguishable, the veins are prominent, the leaves are transparent, the stems and veins are clear, the color is white, and some Anji white tea will also have golden yellow. "Leaf white vein cui" is the signature feature of Anji white tea.

The origin of Anji white tea is in Xilong Township, Anji County, Zhejiang Province.

Although Anji white tea is dressed as white leaf tea, it belongs to the green tea category. Because the temperature in Anji is often maintained at about -8 in winter, the synthesis of chlorophyll is inhibited, and the content of amino acids is increased due to the lack of branches.

Therefore, compared with ordinary green tea, Anji white tea has been biochemically determined, and the amino acid content is as high as 2 times that of ordinary green tea, and the tea polyphenol content is 10-14%, and the aminophenol ratio is only. Therefore, Anji white tea tastes very good, not bitter or astringent, fragrant, and the biggest advantage is freshness.

Notes:

Avoid drinking Anji white tea on an empty stomach: It is not recommended to drink tea on an empty stomach, otherwise it is easy to dilute gastric juice, thereby reducing digestive function, and the absorption rate of tea is relatively high, which can easily lead to a large number of bad components in tea entering the blood, which will cause dizziness, palpitation, weakness of hands and feet, headache and other drunken tea phenomena.

Avoid drinking Anji white tea immediately after a meal: If you drink tea immediately after a meal, it will dilute the gastric juice and affect the digestion of food, and the tannic acid in tea can promote the protein in the food to become a coagulated substance that is not easy to digest, thereby increasing the burden on the stomach and affecting the body's absorption of protein.

The above content reference: Encyclopedia - Anji White Tea.

Anji white tea, a special product of Anji County, Huzhou City, Zhejiang Province, is a national geographical indication product.

The shape of Anji white tea is straight and slightly flattened, like Lanhui; The color is sensitive and green, and the white is revealed; The leaf buds are like gold inlaid with blue sheaths, and they are wrapped in silver arrows, which is very lovely. After brewing, the fragrance is high and persistent. The taste is fresh, after drinking, the lips and teeth are fragrant, and the aftertaste is sweet and vibrant.

The bottom of the leaves is tender and green, and the buds and leaves are recognizable.

Anji white tea belongs to the green tea category, which is based on the principle of green tea processing and the quality characteristics of Anji white tea. Anji white tea is shaped like a phoenix feather, the color is emerald green and yellow, bright and oily, the aroma is fresh and lasting, the taste code is fresh and mellow, the soup color is clear and bright, the buds at the bottom of the leaves are delicate and delicate, the leaves are white and veined, Anji white tea is rich in 18 kinds of amino acids required by the human body, and its amino acid content is 5-, which is 3-4 times higher than that of ordinary green tea, and there are few polyphenols and other green teas, so the taste of Anji white tea is particularly fresh and refreshing, and there is no bitter and astringent taste.