Where is Anji white tea produced, and how should it be stored?

Anji white tea has a straight, slightly flat appearance, with leaf buds that look like gold set in jade sheaths, very lovely. After brewing, its fresh fragrance rises high and lasts a long time, and the taste is fresh and brisk. After drinking, the fragrance lingers on the lips and teeth, with a sweet aftertaste that promotes salivation. The brewed leaves are tender green and bright, and each bud and leaf can be clearly distinguished. So where is Anji white tea produced? How should it be stored?

1. The production area of Anji white tea

Anji white tea is produced in Xilong Township, Anji County, Zhejiang Province. The mountains and rivers here are beautiful, with green waters flowing year-round, and it is a famous hometown of bamboo in China. Anji white tea is a rising star among Zhejiang's famous teas. It is made using green tea processing techniques and belongs to the green tea category. Its white color comes from the fact that its raw material is picked from a tea tree whose tender leaves are entirely white.

Anji is located at the northern foot of Tianmu Mountain. Here the mountains rise and fall, trees and bamboo shade one another, clouds and mist swirl around, rainfall is abundant, and the soil is fertile. Anji is also known as the “Hometown of Bamboo in China,” with a vegetation coverage rate of 60%, and the connection between tea and bamboo is worth savoring. “Within five hundred li of river sources, tall bamboo makes up half the interval.” Anji white tea grows in the northern foot of Tianmu Mountain in northwestern Zhejiang, where original vegetation is rich and forest coverage exceeds 70%, in a radiating area shaped like a “dustpan.” Tianmu Mountain and Longwang Mountain Nature Reserve form a natural barrier for the production area.

Anji has a mild climate all year round, a short frost-free period, and a long period of low temperatures in winter. The absolute low temperature is generally below 10 degrees, the relative air humidity is 81%, there is less direct blue-violet light, and the soil contains relatively more trace elements such as potassium and magnesium. 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 such as amino acids and nutrients in Anji white tea, laying the foundation for the tea's fragrant and fresh quality.

2. How to store Anji white tea

The production process of Anji white tea belongs to unfermented tea, and the storage precautions are the same as those for green tea. Sealed, light-protected, low-temperature storage is best. The shelf life of Anji white tea is closely related to the degree of fermentation of the tea and the storage environment. The lower or higher the degree of fermentation of the tea, the easier it is to preserve. For example, green tea and dark tea: because green tea has a relatively low degree of fermentation, it does not deteriorate as quickly, while dark tea is fully fermented tea, and the longer it is stored, the more fragrant and mellow it becomes.

Storing in a jar: In order to avoid Anji white tea being crushed, it is recommended to choose a jar for storage. Of course, when choosing a jar, you need to pay attention not only to sealing performance, but also to know that a tin jar is the best choice, while paper jars and iron jars are relatively inferior.

Charcoal storage method: This method of storing Anji white tea is relatively rare. It mainly involves putting charcoal into a cloth bag, placing it at the bottom of a tea jar, and then putting the prepared tea on top. Remember to replace it once every thirty days.

The above is Tuliuwang's introduction to the production area and storage methods of Anji white tea. Tea picked from tea gardens in the production area of Anji white tea that are generally surrounded by bamboo forests or adjacent to bamboo forests usually contains chestnut fragrance or cymbidium fragrance, and the closer it is to a bamboo forest, the more obvious the cymbidium fragrance. Perhaps it is precisely the unique ecological environment of the bamboo hometown that has nurtured the astonishing Anji white tea tree and Anji white tea.