Its biggest highlight is that it has a high amino acid content, is very refreshing to drink, and the sweetness is very obvious, so it is particularly easy for people to get started, and women and professional friends are particularly fond of it.
Of course, because the name contains the word white tea, many people will mistake it for white tea. Although it looks white and beautiful, it is actually the product of the mutation, which also leads to the taste of fresh bamboo shoot chicken soup. From the perspective of processing technology, it is fried completely in accordance with the way of green tea killing and drying, without any fermentation. She only bleached and harvested at the right temperature and in the right sunlight, and she was a precious species given to mankind by nature only in the spring of the year.
Anji white tea tastes fresh and sweet, but there are also some taboos when brewing. If not brewed properly, it will affect the taste. It is best to choose a glass, cup or lid bowl when brewing. If you use a lid to cover the bowl or pot to brew, pay attention to open the lid, do not stuff in the tea, let the tea have a bitter taste. Also pay attention to controlling the water temperature at 80 ° C ~ 90 ° C to obtain the best taste.
Finally, the old cow endorses the white tea on the banks of the Qiantang River, the confluence of Xin'an River, Lanjiang River, Fuchun River and Qiandao Lake, the unique mountain water resources and microclimate, creating excellent varieties such as fresh white leaf No. 1.