Anji white tea taste
Anji white tea is characterized by freshness, sweetness, low bitterness, smoothness, sweetness, lightness, elegance and rich aroma. Secondly, Anji white tea has higher amino acid content than other green teas, so its freshness is better. Another significant advantage is that the content of polyphenols and theophylline is much lower than that of other green teas, and its bitterness is also lower. Although Anji white tea is white leaf tea, it belongs to green tea. Because the winter temperature in Anji is always around -8℃, the synthesis of chlorophyll is inhibited, which leads to the increase of amino acid content. Therefore, compared with ordinary green tea, its amino acid content is more than 1-2 times higher, while the content of tea polyphenols is 10- 14%. At first, the umami flavor was very long, and then it was followed by a sweet taste. This is its uniqueness-freshness. Because amino acid is not only the basic substance of human body, but also the material basis of life metabolism, it also plays a role in improving the flavor of tea soup, and at the same time, it can improve the aroma of tea and the color of dry tea. Therefore, Anji white tea rich in amino acids tastes better than ordinary tea.
Anji white tea taste
Anji white tea belongs to green tea, and its amino acid content is extremely high, which is 1-2 times that of ordinary green tea. Therefore, its taste is unique. It is fresher and more delicious than ordinary tea. It tastes long at first, and then it tastes sweet. Anji white tea has a compact appearance and light green and oily leaves. After brewing, the soup is bright, tender and fragrant, fresh and mellow, with low bitterness, and the bottom leaves are light green and bright, which can distinguish bud leaves. After drinking, the lips and teeth remain fragrant, the aftertaste is sweet and the body fluid is obvious. Anji White Tea is a specialty of Anji County, Huzhou City, Zhejiang Province, and belongs to "low temperature sensitive" tea. In spring, the temperature is low, chlorophyll is missing, and the buds turn white. Before Grain Rain, the temperature rose and turned into jade white, and then gradually turned into white and green from summer to the day before. When the temperature in Zhixia rises, the bud leaves will turn all green again.
Nutritional value of Anji white tea
Anji white tea has the highest amino acid content in all green teas. Amino acid is not only the decisive factor of tea taste, but also an important substance needed by human body. However, amino acids will decompose at high temperature. Although amino acids are produced in tea, they also decompose rapidly in the sun. Due to the low temperature in spring, the temperature difference between morning and evening, and the large temperature difference between day and night, the decomposition rate of amino acids is much lower than that of non-production, which makes the amino acids in spring tea accumulate continuously, which is the richest and highest in tea in a year. Anji white tea is rich in vitamins, not only in quantity but also in variety. Vitamin a, vitamin b, vitamin c, vitamin e, vitamin k, etc. Most of them are indispensable to the human body and are stored in tea. However, vitamins will be destroyed at high temperature, especially vitamin C, which will be decomposed when the temperature changes slightly. So the storage and protection of vitamins is particularly important. Anji white tea has a long growth period and low temperature, which can effectively protect these vitamins and ensure the highest vitamin content in Anji white tea.
How to drink Anji white tea
The first step is to rinse the empty cup with boiling water, so there is no need to empty the cup. Its purpose is to increase the temperature of the cleaned glass and release the aroma of Anji white tea to the maximum extent.
Step 2: Pour the hot water out of the cup, and then put the right amount of tea in the cup according to the size of the cup.
Step 3, slowly pour mountain spring water or purified water with a water temperature of 85-90 into the cup along the wall of the cup. The amount of water in the cup should be controlled at 10% to 20%, preferably not more than 30%. This step is called moistening tea, which takes about 3 minutes.
Step 4: After moistening the tea, directly pour the water with the water temperature of 60-70 into the cup, and taste it after the temperature in the cup drops to a temperature suitable for drinking for a period of time. At this time, the tea will be in the best state of stretching and freshness, and the mouth will be sweet, and the lips and teeth will remain fragrant after swallowing.