First Picking Anji Bai Green Tea
Name: Anji white tea
Raw materials: Zhejiang Huzhou Anji County
Grade: Top Grade
Process: Roasted Green Tea Process
Specification: 3g/Mini Bag
What is Anji Bai Green Tea
Anji white tea is actually green tea, the reason why it is called "white tea" is that the tea tree is a rare variant, before 1980 there was only one plant, which was discovered after large-scale planting, before it entered the life of people.
Its tea buds are white in spring and only return to green when the temperature is >23°C (Near summer).
Although it is not a famous tea with a long history, it has really captured the love of many tea lovers in the past few years.
About the Taste of Green Tea:
Spring tea is all about freshness, and the source of freshness is the amino acids in the tea soup.
When Anji white green tea came along, there were studies that showed that its amino acid content was twice as high as other green teas (6%-10%), and the tea polyphenols that cause the source of bitterness were only half that of other green teas.
Therefore, Anji white green tea has a freshness and sweetness that is incomparable to other green teas, and is a tea that even people who have never had tea before will love.
This one is the earliest batch of Anji white tea picked this year, and the buds are much purer and fuller than the others, with a higher aroma.
Dried Tea Shape:
Shape: flat and light green in color.
Leaf base: the leaves are creamy white after brewing, and the veins are light green, stretching nicely.
Aroma: Orchid fragrance
Taste: very fresh and refreshing, not bitter and astringent
Teaware: Glass Cup (300ml)
Amount of tea: 3-4g
Water used: pure water/spring water
Brewing water temperature: 85-90℃
Put in 3g of tea, fill the water to 7 minutes full, leave it for 1 minute and enjoy. Add water appropriately after drinking, and the drinking time should not exceed 6 hours.
Shelf life: Drink within 2 years for best taste
Storage: Within 0-6 months: sealed, room temperature, ventilated and dry, avoid direct sunlight.
Drinking within 6 months-2 years: Store at low temperature (<0℃) and separate from other foods.
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.