Anji white tea:
Although Anji white tea is called white tea, it belongs to green tea. Because it is made of white leaf tea according to the method of green tea. The new leaves are spread for four or five hours, and then fixed at a certain temperature and time. After shaping and pruning, and finally drying, Anji white tea is completely out of the pot. New Anji white tea, after brewing, has green stems and leaves, light yellow tea soup color and fresh fragrance.
Compared with other green teas, Anji white tea is characterized by high amino acid content and rich nutrition. Therefore, Anji white tea is not only delicious, but also healthy. Recently, white tea has become popular among girls and won the nickname "beauty tea".
Fujian white tea:
The quality characteristics of Fujian white tea: the high-quality Baihao Yinzhen tea is plump and dense in appearance, silvery and shiny in color, neat and clean, with high internal aroma, long aroma, fresh and mellow taste, clear apricot in soup color, tender, fat, soft and even bright leaves.
Bai Mudan tea is plump and tender in appearance, with buds drooping with the edges of branches and leaves, less broken and even, and its color is gray-green, silvery white and clean, without old terrier, bitter orange and wax leaves. The internal aroma is fresh and pure, with rich fragrance. The soup is light apricot yellow, clear, clear and sweet. The bottom leaves are yellow-green, and the veins are reddish brown.
Extended data:
Health care function of Fujian white tea;
Fujian white tea not only contains the inherent nutrients of other tea leaves, but also contains the active enzymes necessary for human body. Medical research at home and abroad has proved that drinking white tea for a long time can significantly improve lipase activity in human body, promote lipocatabolism, effectively control insulin secretion, delay intestinal absorption of glucose, decompose excess sugar in blood and promote blood sugar balance.
References:
White tea knowledge-China tea knowledge network