2022First Grade Anji Bai (安吉白茶)Pre-Qingming Green Tea 35g Tin
TYPE DE PRODUIT:
It is called white tea because the tea tree appears white in the early days. The amino acid content is the highest in green tea, and it has a special freshness.
Picking time: March 24 (Mingqian Spring Tea)
Net content: 35g
Level: 1st Grade
Place of Origin: Anji County, Zhejiang
Dry tea: Naturally curly orchid-like
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.
How to brew?Anji white tea should be brewed in a glass cup.
1. Put 3g of tea first, add 1/3 of 85-90℃ water to immerse the tea leaves, shake gently to smell the tea aroma
2. Refill the water to full, wait for 2-3 minutes for the tea leaves to stretch before drinking.
More About ANJI BAICHA:
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 continuous low temperature in spring this year has shortened the tea picking time from more than 20 days to about 5 days. Although the leaf shape is not so beautiful, the floral fragrance is obvious.
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 drinkers 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 1 to 3 times higher than that of other green teas, while the tea polyphenols that cause bitterness are only half of those of other green teas. Therefore, Anji white tea is not only neither bitter nor astringent, but also has a freshness and sweetness unmatched by other green teas.
This Anji white tea is an orchid type. Compared with the ordinary phoenix-tail type, the production process is more complicated, the quality requirements of the tea are higher, and the aroma of orchids is more obvious.
OUR TEA OTHER TEA
Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.
In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.
Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.
Leaf: Contains more tea polysaccharides,
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.
Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!
Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea.
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.