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What tea is Fuding Da Bai Cha? An introduction to its variety characteristics

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It belongs to the clonal propagation line. It is a national-level improved variety. It originated in Fuding County, Fujian Province. Morphological characteristics: It has a cultivation history of more than 120 years to date. It is one of the high-yield, excellent varieties suitable for cultivation in low-hill red soil areas, and it has been introduced and cultivated in every tea-producing province. Morphological characteristics: small tree type, large-leaf, early-budding variety. The plant is relatively tall and large, with branches half-spreading. Spring buds sprout in mid-March, and early April is the peak period for one bud and three leaves; the weight of 100 buds of one bud and three leaves is 63.0 grams. The buds and leaves are plump and highly pubescent, making them especially suitable for processing high-grade famous teas of the "pubescent type," such as "Yinzhen,"

It belongs to the clonal propagation line. It is a national-level improved variety. It originated in Fuding County, Fujian Province. Morphological characteristics: It has a cultivation history of more than 120 years to date. It is one of the high-yield, excellent varieties suitable for cultivation in low-hill red soil areas, and it has been introduced and cultivated in every tea-producing province. Morphological characteristics: small tree type, large-leaf, early-budding variety. The plant is relatively tall and large, with branches half-spreading. Spring buds sprout in mid-March, and early April is the peak period for one bud and three leaves; the weight of 100 buds of one bud and three leaves is 63.0 grams. The buds and leaves are plump and highly pubescent, making them especially suitable for processing high-grade famous teas of the "pubescent type," such as "Yinzhen" and "Bailanhua"-type famous teas. The finished product has the characteristics of emerald-green color, exposed bud hairs, and a fresh chestnut-like aroma. Quality characteristics of fresh leaves of one bud and two leaves of spring tea: tea polyphenols 25.7%, amino acids 4.3%, caffeine 4.4%, total catechins 113.85 mg/g.

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