Where does Anji white tea come from? How to save it?

The shape of Anji white tea is straight and slightly flat, and the leaf buds, such as gold inlaid with blue scabbard, are very lovely. After brewing, the fragrance is high and lasting, and the taste is fresh. After drinking, the lips and teeth remain fragrant, the aftertaste is sweet and golden, the bottom of the leaf is green and bright, and the bud leaves are discernible. So where is the origin of Anji white tea? How to save it?

I. the origin of Anji white tea

Anji white tea is produced in Xilong Township, Anji County, Zhejiang Province, where the mountains and rivers are beautiful and the green water flows long. Anji white tea is a rising star of Zhejiang famous tea. Anji white tea is made from green tea processing technology and belongs to green tea. It is white because its processing material is collected from a kind of tea tree whose tender leaves are all white.

Anji is located at the northern foot of Tianmu Mountain, where there are undulating mountains, shady trees and bamboos, clouds, abundant rainfall and fertile soil. Anji is also known as "Bamboo Township in China", with a vegetation coverage of 60%, while the edge of tea and bamboo is worth tasting. "Sichuan Source five hundred li, half the period of bamboo repair". Anji white tea grows in the northern foot of Tianmu Mountain in the northwest of Zhejiang Province, where the original vegetation is rich and the forest coverage is more than 70%. The Tianmu Mountain and Longwangshan Nature Reserve have built a natural barrier for the industrial zone in the radiant land of "dustpan shape".

Anji has a mild climate throughout the year, a short frost-free period, a long time of low temperature in winter, an absolute low temperature of less than 10 degrees, a relative humidity of 81%, less direct blue-purple light, and more potassium, magnesium and other trace elements in the soil. these specific conditions provide a good ecological environment for the whitening process and material metabolism of Anji white tea, and are conducive to the formation and accumulation of nitrogen compounds and nutrients such as amino acids in Anji white tea. It lays the foundation for the fragrant and delicious quality of tea.

Second, how to preserve Anji white tea

The production process of Anji white tea belongs to unfermented tea, and the matters needing attention for preservation are the same as green tea. The shelf life of Anji white tea is closely related to the degree of fermentation and storage environment of Anji white tea. The lower or higher the fermentation degree of tea is, the easier it is to keep quality, such as green tea and black tea. Because the fermentation degree of green tea is relatively low, the speed of deterioration of green tea is not so fast. Black tea belongs to fully fermented tea. The longer the storage time, the more mellow.

Save in a jar: in order to avoid the crushing of Anji white tea, it is recommended to choose a jar for preservation. of course, when choosing a jar, you should not only pay attention to the tightness, but also know that the tin can is the best choice. and paper cans and iron cans will be relatively poor.

Charcoal storage method: this method to preserve Anji white tea is relatively rare, mainly put the charcoal into a cloth bag, put it into the bottom of the tea jar, and then put the packed tea on top. Remember to change it every 30 days.

The above is the introduction of the origin and preservation methods of Anji white tea by Tuliu.com. Most of the tea harvested in tea gardens surrounded by or adjacent to bamboo forests generally contain the fragrance of Chinese chestnut or cymbidium, and the closer it is to the bamboo forest, the more obvious the fragrance of Huilan is. Perhaps it is the unique ecological environment of the bamboo village that has given birth to the shocking Anji white tea and Anji white tea.