The color of Anji White Tea and Biluochun are similar, but other characteristics are not similar. For example, the shape is not similar, the taste is not similar, and the aroma is not similar. The specifics are as follows: The shape, taste, aroma, leaf bottom of Anji white tea? The three shapes of Anji white tea: phoenix, dragon, orchid -shaped? Phoenix shape? For the description of Anji white tea, we generally see such a sentence: The shape is straight and slightly flat, like orchids, buds and leaves. The words “orchid” and “Cheng Duo”, looking at the righteousness, will make us have a misunderstanding of “this is the orchid shape ~”. In fact, this sentence describes dry tea before, and the last four words describe the posture after the tea leaves are bubble. The phoenix shape is the most common Anji white tea described by “the shape is quite straight and the shape is like orchid.” ? After making tea with two leafs as raw materials into dry tea, sprouts are split, and the tea strips are straight, shaped like phoenix tails, called phoenix -shaped or phoenix -shaped. Most of them are formed by using the barriers. ? Dragon shape? Press the tea leaves into flat and straight, stir -fry, and stir -fry. This is the dragon -shaped Anji white tea, which also becomes fried green tea. This kind of tea is rarely produced in Anji, and it is difficult to buy. In addition to the different appearance and craftsmanship, the phoenix and the dragon shape are also very different. When the dragon shape is fried, the tea juice is more exuding it than the phoenix -shaped process. The phoenix shape is tender and refreshing, while the dragon shape is slightly strong. Why is it “phoenix” instead of “dragon shape”? The national standards of Anji White Tea are divided into dragon -shaped and phoenix -shaped. However, all tea companies in Anji do not produce dragon -shaped Anji white tea. Why? Teacher Lin Shengyou, the team leader of Anji White Tea Project Research, said that the Anji White Tea tried various processing methods during the experimental production stage, baked, fried, half -baked, etc., and then there were several reasons for baking green 😕 First, the most baked green is the most baked green. It can reflect the characteristics of Anji white tea, and the natural beauty of Anji white tea stretch. The second is that Anji White Tea has consumed a lot of labor costs at the front end. If a large amount of labor cost is required in the processing link, it is difficult for this industry to continue. Orchid -shaped? Anji white tea orchid shape is slightly different from the conventional phoenix -shaped Anji white tea. It belongs to a new process. At present, it is produced in individual tea companies in Anji. ? This orchid -shaped Anji white tea, its dry tea is shaped like orchids, the buds and leaves are slightly tight, and they are slightly scattered and bent downward. ? 2. Leaves: The leaves are flat and stretched, the leaf margins are rolled, the leaves have raised ripples, the buds and leaves are slightly closer, the tip of the leaf is continuously broken, and the quality is optimal. 3. Color: Silver silver white and shiny, gray and green leaves (leaf back silver white) or dark green, emerald green, is the top grade. 4, clarity: required not to contain crickets, old stalks, old leaves and wax leaves. 5. Taste: The top grades are fresh, mellow and sweet. 6, aroma: with strong fragrance, fresh and pure as the top grade. 7. Soup color: Basilica, apricot green, clear and bright as the top grade. 8. Leaf bottom: The top grade is uniform, soft, soft, and large, and the leaf color is bright. ? BiluochunThe shape, taste, aroma, leaf bottom, etc. 1. The appearance color? Biluochun belongs to green tea, but it does not mean that the green the color of the tea leaves, the better the quality. From the perspective of the appearance, Bi Luo spring color without pigment is softer and brilliant. Biluochun, which adds pigments, looks dark, green, green, and dark. Biluochun, as the name suggests, has a slender shape, curls into snails, fluffy hair, silver green hidden green, fragrant and elegant, rich and sweet, fresh and refreshing, and long aftertaste. ? Biluochun tea is full of white hairs, and the color is silver and green. Tea has white hairs as long as moldy. Baihao is a reflection of the tenderness of Biluochun tea. Bilochun’s tender bud tip has white hairs on the back of the bud tip. After processing into tea, its characteristics are particularly significant. ? If it is colorful Biluochun, its fluff is mostly green and the effect of being dyed. 2. The color of the tea soup? From the perspective of the color of the tea soup, after brewing the boiling water of Biluochun, there is no color with the color of the pigment that looks softer and bright. 3. Character characteristics? Look at the appearance: Biluochun silver buds are revealed, one bud and one leaf, the total length of the tea is 1.5 cm, and 500 grams of 58,000 to 70,000 buds per 500 grams. The curly green is green, the bottom of the leaves is young, uniform and bright. The fake is one buds and two leaves. The length of the buds is not uniform and yellow. ? Wet look at the shape: After Bi Luochun is made of tea, the tea leaves are extended and sinking on the bottom of the cup. The color is bright, the flavor of flowers and fruits, the flavor is rich, and the sweetness feels sweet after drinking. 4. Scent and taste? From the perspective of aroma and taste, Congting Biluochun uses tea trees and peaches, Li, apricot, plum, persimmon, orange, ginkgo, pomegranate and other fruits. It can be said that it is the iconic characteristics of Bicuochun in Dongting. Other so -called “Biluochun” has no fresh flower and fruit aroma, and some are just fertile soil gas, green leaves, or other abnormal odors. The two can not be compared! ? The fragrance of the smell is tangy, so how does it taste? The roots of the tongue of drinking are fragrant, the taste is delicious, with a strong flower and fruit aroma, long -lasting back, sweet and sweet taste, fresh and refreshing, which is endless. 5. The bottom of the leaf? The bottom of the leaf is actually a commonly used term for tea. Pour the brewed tea leaves into the leaf chassis or cup lid, and mix the bottom of the leaf to observe its tenderness, uniformity, and color. You can also pour the brewed tea leaves into the drifting plate and observe the drifting leaves. The bottom of Biluochun is soft, tender and bright, and very recognizable. In summary, Biluochun looks similar to Anji White Tea, but there is actually that big difference.