In the green tea category, Anji white tea belongs to the rising star, from the discovery of the first bush of Anji white tea to the large-scale promotion, it has only been 40 years now.
However, due to the better varieties of tea plants and high amino acid content, Anji white tea has gradually begun to be promoted in many parts of the country.
So, can Anji white tea grown in other regions still maintain its original quality characteristics?
We know that after the tea leaves are brewed, their internal ingredients are dissolved in the tea soup in the form of water leaching, and the content and proportion of various ingredients constitute different tastes and types of tea soup.
The main flavor substances in the tea soup include tea polyphenols and catechins that show a bitter taste, amino acids with a sweet taste, and caffeine that is bitter.
Tea professionals in Henan Province took the Anji white tea tree species and Xinyang group species picked from March 27 to April 21 as experimental objects, and after being made by spreading, killing, kneading, baring, first baking, and re-drying, the contents of the two were compared, let's take a look at it.
Tea polyphenol content
Tea polyphenols are the main components of tea health care functions, have good antioxidant function, and mainly constitute the bitter taste of tea soup.
From March 27 to April 21, tea polyphenols showed an increasing trend with the increase of light and the increase of temperature. However, the tea picked on the same day, The polyphenol content of Anji white tea tea is lower than that of Xinyang group species, which determines that Anji white tea is not as rich as Xinyang group species, but it is fresh and mellow.
Caffeine content
Caffeine has a certain excitability of the human body, its nature is relatively stable, and the change law is not obvious. The overall content of Anji white tea caffeine is lower than that of the Xinyang group.
Amino acid content
Amino acids are the umami substances in tea, which are closely related to the taste and aroma of tea soup, and are an important factor in the quality of green tea.
Judging from the amino acid content of different picking dates, the later the picking time, the less amino acid content. Mainly with the increase of light intensity and insolation, protein synthesis is inhibited.
Judging from the tea sample on the same day, Anji white tea is higher than the Xinyang group species in terms of amino acid content, so Anji white tea has a higher freshness and alcohol, but the taste is slightly lighter.
chlorophyll
The process of bleaching of Anji white tea plant species is the process of reducing the chlorophyll content. Moreover, the less chlorophyll content and the whiter the fresh leaves, the higher the amino acid content of Anji white tea.
Therefore, at the same time, the chlorophyll content of Anji white tea was generally lower than that of Xinyang group species. Moreover, there is also a big difference between the two on the bottom of the leaf, Anji white tea is tender yellow, and the Xinyang group species is tender green.
Overall, after the introduction of Anji white tea to Henan, it still maintains its original characteristics: the content of tea polyphenols and chlorophyll is very low, while the amino acid content is high, so the Anji white tea tea soup is relatively fresher and more mellow, while the Xinyang group species is generally thick and refreshing.