Picking time: April 8 (Pre-GuYu)

Net weight: 50g/Pouch

Grade: First Grade

Origin: Anji County, Zhejiang

Picking standard: 1 bud 1 leaf

Dry tea: Even, brownish green

Fragrance: Orchid, Bamboo Fragrance

Soup: Light yellow and clear

Flavor: Fresh, sweet and refreshing

Wet tea: Tender white and plump

Storage method: Store in a cool, dry, dark place. For long-term storage, it is recommended to place it below 0°C to keep the green tea fresh.

Why is it called Anji White Tea?

Anji white tea is produced in Anji County, Huzhou, Zhejiang Province, and is made from young leaves of "Baiye No. 1"(White Leaf No.1). This tea tree is a unique "low temperature sensitive" tea tree variety. The buds show a white color in the beginning of spring (temperature <23°C), and gradually return to full green after the temperature rises.
 

The origin of Anji white tea?
 

Around 1970, a forestry worker in Anji County found a clump of white tea bushes over 100 years old in a bamboo forest. Large-scale planting. Although it is not a famous tea with a long history, it has won the love of many tea lovers with its fresh taste.

The taste of Anji white tea?

The freshness of green tea soup comes from amino acids. Studies have shown that the amino acid content of Anji white tea is 6.19-6.92%, which is 1-3 times higher than that of other green teas; the content of tea polyphenols, which causes bitterness, is about 10.7%, which is only half of that of other green teas. Therefore, Anji white tea is not only soaked for a long time without bitterness or astringency, but also has a freshness and sweetness unmatched by other green teas.

The craft of Anji white tea?

Anji white tea is divided into dragon-shaped (similar to Longjing, flat fried green tea), phoenix-shaped (belongs to baked green tea, straight and slightly flat, shaped like orchid), and orchid-shaped (slightly curly, shaped like orchids) according to the craft and shape. But at present, Anji white tea in the shape of dragon and orchid is rarely produced.