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A white tea has a long history and is a tea treasure. It has been born for more than 880 years. Song Huizong had a monograph on white tea
æ›°: White tea is a kind of self. It is different from regular tea. Its article shows that its leaves are thin, and there are accidental births between the cliffs, although they are not humanly available. There are, however, four or five families; the ones born, but one or two strains; There are not many buds in Britain, and it is difficult to steam and bake. After a fire broke out, it has become a regular product. If it is necessary to make subtleties and proper levels, then the appearance of the table is as good as it is. Shallow baking is also there, but the goods are not.
The second white tea belongs to the category of green tea, but it is in essence different from the white and silver peony in White Tea, one of the six major teas in China.
All different concepts. White tea White tea is a white tea made from the leaves of ordinary green tea. Its white color is just a processing technique. The white color of white tea comes from its variety and is born. White tea is a rare species of tea trees and also a valuable name for tea. She belongs to the category of “green tea†and is not the same as the traditional white tea. Ordinary green tea can be picked several times a year depending on the season, while white tea can only be harvested once a year, and the yield is very low, and the yield per mu is generally only about 20 pounds.
The young buds of white tea in three early springs are jade white, with one bud and two leaves being the whitest. With the increase of temperature after spring, the light increases, and the leaf color gradually turns to white and white.
The summer and autumn are green, so white tea picking time is only about twenty days in spring and once a year, depending on the temperature, it does not clearly distinguish tea before and after Qingming. Because the white tea has a whitening process, the temperature reaches a certain value, the best whitening, and the highest amino acid content. At this time, the white tea picked is also the best. Whitening and greening is a special physiological mechanism of white tea. The loss of chlorophyll is a genetic variant that is kept cold for more than 20 days in the winter -8°C~10°C, resulting in the loss of white tea green pigment. Due to the specificity of white tea metabolism, the synthesis of chlorophyll was inhibited at low temperatures, and the production of free amino acids was significantly increased. Among them, tea amino acids accounted for 60% of total amino acids. This tea amino acid is a characteristic component of white tea. So far, except for the discovery of white tea, none of the other animals and plants have been found, which shows that it is precious.
The unique production process of the four-day Tianmuhu white tea largely retains the nutrients in the tea. The antioxidant capacity of white tea is 10 times that of vitamin E. White tea is rich in manganese, zinc, selenium and other trace elements and vitamins A, C, B, E, and K, and tannins, lipopolysaccharides, fatty acids, and caffeine. Compounds of diphenylamine, polyphenolic compounds and several polysaccharides also have high fluorine content and can form a-aminobutyric acid during processing. White tea also contains active enzymes necessary for the human body, which can promote fat catabolism, effectively control insulin secretion, break down excess sugar in the blood, delay intestinal absorption of glucose, and promote blood sugar balance. People who often drink white tea in the summer rarely have heat stroke, because many amino acids in white tea have the effect of antipyretic and detoxifying.
Dr. Milton Schiefenberg and researchers at Perth University in New York placed white tea in toothpaste and spread it on a lab bench with bacteria. Experiments have shown that the bactericidal power of toothpaste mixed with white tea is significantly enhanced. Therefore, he believes that drinking white tea is helpful for the cleanliness and health of the oral cavity. To sum up, it can be seen that white tea has various functions such as clearing the liver and eyesight, strengthening teeth, lowering blood pressure and blood sugar, anti-depression and anti-aging, anti-radiation and anti-bacterial agents, refreshing and longevity.
The five-high ammonia low phenol is the biochemical basis of the high taste of white tea. After biochemical determination, the amino acid content of white tea is as high as 10.6%, more than twice that of ordinary green tea, and the content of tea polyphenols is 10-14%, so the white tea taste is very good. , not bitter or astringent, fragrance nose. Experts also pointed out that white tea polyphenols are
Water-soluble substances, use it to cleanse the face to remove greasy, shrink pores, with disinfection, sterilization, anti-aging skin, reduce sunlight in the ultraviolet radiation on the skin damage and other effects. A British nutrition survey showed that women who enjoy long-term afternoon tea are more slender. It is understood that white tea contains fatty acids can remove fat solution, skin care, slimming body, is a veritable green health drink.
Six Tianmuhu White Tea has been approved by the National Agricultural Products Geographical Indication Registration Certificate. Its leaf veins are green and Yeyueyubai are white; strips are well-shaped and gold is covered;
Shaped like a plume, soup like jade; fresh cool glycol, lips and teeth flow Fang.
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