Panxi Town, the core producing area of Fuding white tea, is the largest town in fuding city, with a forest coverage rate of 95%, an average elevation of 500-800 meters, and the temperature is 2-4℃ lower than that in low-altitude areas. It is a typical ecological town with Taimu Mountain in the east and Berlin Town in the south. Tea green produced in Hulin, Nanguang, Houping, Pu Xian, Chixi, Huanggang and other villages has become the favorite of many tea enterprises. Many tea enterprises are looking for tea garden bases in this town. Tea enterprises such as Pinpinxiang, Yuda, Guanglinfu, Daqin and Kanglaiyan all have their own tea gardens and production bases in Panxi Town.
Hulin is my hometown, and I grew up smelling tea. My tea garden is very big, and my fourth aunt is getting married nearby. In addition, my uncle's tea garden has hundreds of acres. My uncle has been making tea for more than 30 years. He has already developed a pair of critical eyes and is good at making tea. The annual output of silver needles reaches 1,000 kilograms, the output of peony reaches 4,500 kilograms, and the output of longevity eyebrows reaches 10,000 kilograms.
Fuding white tea used to be fragrant inside and outside the wall, exported to Southeast Asia, Europe and America, and has long been a special pet of the British royal family. Why do foreigners favor Fuding white tea so much? It has been passed down from mouth to mouth only because of its efficacy of clearing away heat and toxic materials and treating acclimatization. White tea has always been known as "tea for one year, medicine for three years and treasure for seven years". Combined with the natural characteristics of its tea-making technology. As well as the long-term export of tea, pesticide residues meet EU standards, which are the reasons why foreigners take a fancy to it. In recent years, tea drinkers from Russia, Sweden, Germany, Africa and other countries have come to Fuding to explore the mystery of Fuding white tea.
Baihao Yinzhen: Botanists believe that strong tea quality is the most remarkable botanical character of Fuding Dabai tea and Fuding Dabai tea, and it is also an important factor in the formation of flavor quality of Fuding Dabai tea. People pick tender leaves with white hairs on the back, and do not stir-fry or knead them during processing, so that the white hairs remain intact in the appearance of tea. Let the white tea look silvery white, with the beauty of "green makeup", the aroma appears and the soup tastes fresh and cool.
The appearance of Bai Mudan is natural foliage, with bud leaves connected with branches, and two green leaves with silver hairs, which look like flowers, so it is called Bai Mudan. Dry tea leaves are dark green or dark green, with exposed silver buds, white hairs on the back of leaves, and a green surface and white background, also known as "blue sky and white ground" or "blue sky and white ground"; The color of leaves, veins and internode branches is different from that of "green leaves and red tendons", so it is described as "wrapped in red". When making tea, it is required that the leaves are plump, tender and wavy, the back of the leaves is curled, and it is forbidden to break. The color of the leaves is forbidden to be grass green, red and black. The essence is fragrant, fresh and mellow, without green gas and bitter taste; The soup color is apricot yellow, clear and bright, the leaves are light green, the face is blue and the background is white, and the veins are reddish. Among them, "Dabai" has fat leaves and heart, dark green color and fresh fragrance; "Narcissus White" has large leaves, long and fat heart, dark green leaves and fragrant leaves.
Shoumei is white tea made from bud leaves collected at the end of the first spring (including the second and third spring), or finished tea made from the leaves left after the buds collected in the process of making "Silver Needle". Shoumei is the highest yield variety in white tea, accounting for more than half of the total output of white tea.
Tieguanyin is known as "spring water and autumn fragrance", and the longevity eyebrows in white tea also have this trait.
Spring water: After a winter break, tea polyphenols, amino acids and vitamins in tea green are more fully stored, so the soup is more full and delicate.
Chou-heung: After the summer heat, tea trees enter the peak growth period before and after Bailu, and the autumn is mostly northward, with fresh air, smooth fresh leaves and high natural aroma, but the water quality is not as delicate as that of spring tea.
Shoumei Spring Tea has a fresh and refreshing soup color, and the Bailu Chaze is full of charm, resistant to brewing and high in aroma.
With the increase of Chen Fang time, the contents of tea polyphenols, caffeine and soluble sugar in white tea decreased, while the contents of flavonoids increased. Flavonoids are strong antioxidants, which can prevent cell degeneration and aging.
The fragrance is getting more and more fragrant: Shoumei is more fragrant because it is mostly leaves. Longevity eyebrows in those days were green, and with the growth of Chen Fang's time, they had wonderful changes in lotus leaf fragrance, jujube fragrance and medicinal fragrance.
The unique germplasm resources have created the excellent quality characteristics of Fuding white tea, and the magical soil has bred high-quality Fuding white tea.