White tea features: white soup, white, body covered, soup color
White tea, as the name implies, is white in this tea, and it is rare in the general region. White tea is a special product of our country. It is produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian Province, and Taiwan Province has a small amount of production. White tea production has a history of about 200 years, which was first pioneered by Fuding County. The county has an excellent variety of tea trees, Fuding Dabai Tea. The tea leaves are covered with white and green hair. It is a good raw material for making tea. The tea was first used to produce white tea. Why is brown white? This is due to the fact that people have picked delicate shoots with more white-fleshed hair on their backs, processed them without frying or kneading, sun dried or dried with mild fire, so that the white fur remains intact on the appearance of the tea. This is why it is white. reason.
The main characteristic of white tea is the white color of silver, which is known as the beauty of “green makeupâ€, and the buds are fat, the soup is bright yellow, the taste is fresh, and the leaves are tender and uniform. After brewing, taste, taste delicious and delicious, but also play a pharmacological effect. Chinese medicine proved that white tea is cool and has the effect of reducing heat and reducing heat. Overseas Chinese often regard silver needle tea as a rare treasure. The main varieties of white tea include silver needles, white peony, Gongmei, and Shoumei. In particular, the silver needles are full of white hair bud tips, the shape of a straight needle, among the many tea, it is one of the most beautiful shape, it is love. The soup is light yellow, fresh and refreshing, and it is memorable after drinking.
All kinds of white tea names: Silver Needle, White Peony, Gongmei, White Peony, Shoumei, etc.
Characteristics of green tea; clear green leaves.
Green tea, also known as unfermented tea. The tea leaves made from the suitable tea tree shoots as the raw material and the typical process of fixing, rubbing and drying are used. Its dry tea color and brewing tea soup, the bottom of the main tone of green, hence the name.
The characteristics of green tea retain more natural materials in fresh leaves. Among them, tea polyphenols caffeine retains more than 85% of fresh leaves, chlorophyll retention is about 50%, and vitamin loss is also less. This results in the formation of green tea with “green decoction and strong flavor convergenceâ€. The most scientific results show that the natural ingredients retained in green tea have special effects on anti-aging, anti-cancer, anti-cancer, anti-bacterial, and anti-inflammatory effects, which are not found in other teas.
Chinese green tea has the most famous products. It not only has a long and fragrant taste, but also has excellent quality, unique shape and high artistic appreciation value. Green tea is generally divided into roasted green, dried green and dried green according to its different drying and fixing methods. Steamed green tea.
Frying green tea: Because it is affected by mechanical or manual force in the drying process, Chengcha has formed long strips, round beads, fan-shaped, needle-shaped, spiral-shaped and other different shapes, so it is divided into long fry. Green, round fried green, flat fried green and so on. The long-bred roasted green tea is called eyebrow tea after refining. The finished products include Zhenmei, Gongxi, Yuchao, Zhimei and Xiumei, each with different quality characteristics. Such as:
Jane eyebrows: The cord is tight and straight, or its shape is like a woman's eyebrow. Its color is green and blooming, its aroma is fresh, and its taste is strong. The soup color and the bottom of the leaf are greenish and bright.
Gon-hee: It is a round tea in the long fried green tea. The appearance of granules is similar to that of beaded tea.
Rain tea: The long tea originally separated from the bead tea. Now most of the rain tea is obtained from the eyebrow tea. The shape of the tea is very short, tight, and the color is green and uniform. The aroma is pure, the taste is still strong, and the soup is yellow-green. The end of the leaf is still tender and uniform;
Round Roasted Blue: The round shape of the pellets is tight. Due to the difference in origin and method of production, it is divided into flat roasted green, spring white and Chungxi green blue.
Ping Chaoqing: Produced in the counties of Zhejiang, Xinchang, Shangyu and other counties. Due to the historical refining and distribution of Maocha concentrated in Shaoxing Pingshui Town, the finished tea has a tight, round shape like pearls, so it is called Pingping Shuizhu Tea or Pinglv, while Maocha is known as Pingchao.
Flat roasted blue: Due to the difference in origin and method of manufacture, it is mainly divided into three kinds: Longjing, flag gun, and generous.
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