Anji White Tea and Anji Black Tea

Both Anji White Tea and Anji Black Tea are specialties in Anji County. Compared with Anji Black Tea, Anji White Tea is relatively famous. Generally speaking, Anji black tea is covered by Anji White Tea. The specifics are as follows: Anji White Tea? Anji White Tea, Zhejiang Province, Huzhou, Zhejiang Province Municipal Anji County Specialty, National Geographical Mark Product. In April 2004, the former General Administration of Quality Supervision, Inspection and Quarantine formally approved the “Anji White Tea” as a product protection product (that is, geographical indication protection products). • Anji white tea is straight and slightly flat, shaped like orchid; the color is green, and white is revealed; the leaf buds are like gold -paused green sheath, and the inside is wrapped in silver arrows, which is very pleasant. ? After brewing, the fragrance is high and lasting. The taste is fresh, after drinking, the lips and teeth are fragrant, and the aftertaste is sweet. The leaf bottom is tender and green, and the buds and leaves can be distinguished. ? Anji White Tea is a green tea, according to the principle of green tea processing and the quality characteristics of Anji White Tea itself. Anji white tea looks like a phoenix, yellow green room is yellow, bright and oily, the aroma is fresh and lasting, the taste is fresh, the soup is clear and bright, the leaf buds are tender and the leaf white veins are green. Anji white tea is rich in 18 amino acids required by the human body. Its amino acid content is 5-10.6%, which is 3-4 times higher than ordinary green tea. The polyphenol is less and other green tea. ? The production and processing of Anji White Tea should have the following main quality and technical requirements: use from the fresh leaves of the “Baiye No. 1” tea tree; the picking period should be in spring;? , Baking, drying, and finishing; the water content of tea is not higher than 5%; the total amount of tea freezing amino acids is not less than 5%. • Anji black tea? According to the tea friend’s blog post: “Anji black tea, I” Anji red “, dry tea rolls like Dai Mei, sniffing gloomy; , Qing Qi Run, gradually feels faint. After the taste is better than red wine, it is comparable to wine. The cyanocytes are also hovering on the roof. “? In the 21st century, the moment of red in all parts of the country, Anji Red emerged and led the trend of black tea in the times. The tea, which pointed out the direction of the future of black tea, and walked at the forefront of special black tea. Anji Red, the most potential brand black tea! Xiangpiao is thousands of miles, prevailing in the world! Dry tea: curls nearly snail -shaped, tightly showed, dark brown oil, occasionally golden, uniformity? Scent: Sweet, fruity, sweet potato, potato aroma, short flavor, short aroma. Soup color: orange yellow is bright, there is no turbid in the soup. ? Taste: sweetness, short taste, slightly bitter, insufficient fermentation. ? Leaves bottom: The uniformity is high, the length is consistent, and the tightness is mostly single buds, single leaves, and part of the tender leaf stalks, red copper, but there are some anthocyan (color -oriented). In summary, Anji White Tea and Anji Black Tea are both good tea, but the reputation of Anji white tea is more famous than Anji black tea.