Anji White Tablets [Zhejiang Anji Specialty]

What is Anji white film? Authentic Zhejiang Anji Specialty: Anji White Tablets

Summary:Do you want to know what Anji White Tablets are? This article is a detailed introduction toZhejiang Anji specialty - Anji white tablets. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Anji white tablets. The full text takes about 8 minutes to read, mainly including the basic introduction of Anji white tablets and the product characteristics of Anji white tablets? How did the history of Anji white films come about? The production method and tasting method of Anji white tablets

Basic introduction of Anji white tea

Anji white tea is a famous specialty of Anji - green tea. Also known as Yurui tea, it is named after its greasy, smooth and jade like color. It is a rising star among famous teas in Zhejiang Province, and is produced in Shanhe, Zhangcun, Xilong and other towns in Anji County, Zhejiang Province

The production method of Anji white tea

The frying technique of white tea is exquisite and unique. The main process is divided into four steps: withering, refreshing, pressing, and drying

The filming is carried out in a polished and clean flat pot with a diameter of 60 centimeters.

. The pot temperature is around 160 ℃, and the amount of leaves added to each pot is 150-200 grams. Three gestures of grabbing, shaking, and throwing are used to disrupt enzyme activity, prevent changes in contents, and prevent dehydration

Qingfeng

The purpose is to dissipate heat, maintain color, remove debris, and keep the buds and leaves intact. Put the killed green leaves into a dustpan and shake them 10-15 times. When the buds and leaves are basically intact, the leaf temperature can be reduced to around 30 ℃

Pressing

is a unique processing method for white tea and a key step in shaping. The specific method is to evenly and non overlapping scatter the buds and leaves after the cool breeze on the bamboo plaque, then lay a clean fine summer cloth and plastic film on it, and press them firmly with both hands to make the buds and leaves flat. When all the buds and leaves are flat, it is appropriate

Drying

It is carried out in a drying cage, divided into two processes: initial drying and re drying. The initial drying temperature is 120 ℃~70 ℃, and the amount of pressed leaves is 250-300 grams. The moderate initial drying leaves have a moisture content of about 35%, which is suitable for a tentacle feeling. The process lasts for about 25 minutes. After about 30 minutes of cooling, the moisture content of the buds and leaves is redistributed, making it easier for the dryness to be uniform and consistent. The re drying temperature is around 80 ℃, and the amount of leaves added is about 500 grams. When the tea aroma is revealed, it will be crushed by hand twisting, and the moisture content is about 8%. It will be dried and cooled, and stored in heat dissipation packaging

Tasting and Eating Methods of Anji White Tea

To taste good tea, not only do you require high-quality tea leaves, but you also care about how to brew the tea well. Carefully feel the essence of good tea lies in the gradual process

1. Equipment: Take the utensils used for brewing Anji white tablets one by one onto the performance stage

2. Prepare water: Pour boiling water into a glass jar and set it aside<3. Observing water: Take water from the source of the Huangpu River, pour it high into a water observation bottle, and then insert fresh leaves and branches of white tea. The spring water is clear and the branches float in the water, giving people a sense of movement

4. Appreciating fresh leaves: Anji white leaf fresh leaves resemble orchids, with jade white flesh and emerald green veins, ready to bloom

5. Warm cup: Pour a small amount of hot water into the teacup, and the tea artist will hold the cup with both hands, spin it, and pour the water over Meng

6. Tea placement: Take a small amount of Anji white tea slices with a teaspoon and place them in the tea lotus. Then add about 3 grams of white tea to each cup

7. Immersion Bubble: Lift the water bottle and pour water along the cup wall into the cup, with a volume of about one fourth of the cup, in order to soak the tea leaves and allow them to unfold initially

8. Transporting Tea and Fragrance: Hold the bottom of the cup with your left hand and hold it with your right hand. Gently rotate the cup clockwise to allow the tea leaves to further absorb moisture and fully express the aroma. The fragrance lasts for about 0.5 minutes

9. Brewing: When brewing, the swirling water injection method is used to enjoy the tea leaves rotating up and down in the cup. The amount of water added should be controlled at about two-thirds of the cup. After brewing, let it sit for 2 minutes

10. Serving tea: Use a tea tray to serve freshly brewed Anji white slices to the guests<11. Tea tasting: First, smell the aroma of Anji white tea slices, then observe the color of the soup and the transparent buds and leaves resembling orchids floating up and down in the cup. Then, take a small sip to enjoy the tea, which has a fresh and refreshing taste, a sweet aftertaste, and a lingering fragrance in your mouth

12. Observing the bottom of leaves: Anji white tea is different from other teas. In addition to its fresh and mellow taste and elegant aroma, the transparent leaves and emerald green stems are its unique features. Observing the bottom of the leaves, one can see the graceful posture of the brewed tea leaves in the float

13. Collection: After the guest leaves after drinking tea, collect the collection in a timely manner and bid farewell to the guest