Anji white tea is made according to the green tea process, so it is green tea, not the white tea in the white tea category, so it can't be referred to as "white tea", otherwise it is easy to be confused with white tea. Foreign countries such as introducing Anji "white tea seedlings" made by the green tea method of tea, should be called xx white tea. In the spring of 1979, in Tianhuangping, Anji County, Zhejiang Province, a newly emerged green shoot was found on a hill over 800 meters high. Now, Anji County has a planting area of ​​25,000 mu with a production of 150 tons and an output value of 150 million yuan. This tea has been introduced in many places inside and outside the province, such as Zhejiang Xinchang introduced Anji white tea, the production of "Big Buddha Bailongjing", superior quality of tea superior. Anji white tea trees in the early spring temperature around 18 °C, the initial germination of buds, leaves with light yellow, when the temperature rises to the daily average temperature above 25 °C, the leaves temporarily become green, and the normal tea tree shoots no different. According to an expert study conducted by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, the chlorophyll gene of Anji White Tea is very sensitive to temperature. In the early spring when the temperature is low, chlorophyll synthesis is inhibited by the primary sprouting leaves, so the leaves turn white; when the temperature rises, the synthesis The recovery of the chlorophyll gene resulted in the normal synthesis of chlorophyll, and the leaves of the tea tree changed from white to green. The amino acid content of Anji White Tea's tender tea is as high as 7%, which is 2 to 3 times higher than that of other green tea, and the content of tea polyphenols is lower, so the tea soup tastes mellow and soft, and the taste is very good. Due to its green color and excellent quality, the tea has won the "Gold Award" or "First Prize" in all previous international and national tea competitions. Anji White Tea is a semi-roasted green tea. After the fresh leaves have been released, they are washed and dried, and then they are fried and dried in a “multi-functional machineâ€. When pan-fried to 90% dry, pan, spread cool. If you are doing enough dry, use a lower temperature baking, then into the tea often with raw green gas; and use more power to almost dry enough, so that the tea temperature reached 70 °C, hot tea when the hand grab tea. The tea flavor produced in this way is more excellent.
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