中国古茗文化之安吉白茶Chinese Anji white tea

宋徽宗《大观茶论》中记载了一种茶“白茶自为一种，与常茶不同，其条敷阐，其叶莹薄，表里昭澈，如玉之在璞。”这就是安吉白茶。 安吉白茶叶更嫩，入口清香怡人，口感圆润爽滑，茶气清香，淡淡的奶香味，淡雅如兰。安吉白茶明前为白，明后变绿，如玉润泽，茶条紧直，峰毫显露。第一次注水，条索缓慢舒展，绿色慢慢变淡。展开后，叶脉变翠绿，叶片接近白色，泛玉质感。第二次注水，叶脉颜色变淡，叶面颜色变深。第三次注水，整个叶底变鹅黄色。冲泡安吉白茶的水温不能太高，也不能太低。水温高，叶色不会变白，而是变黄，色泽变差，而且影响口感。安吉白茶最好选用透气材质的紫沙壶冲泡，或可散热的敞口型玻璃盖碗，这样不影响色泽与香气。Emperor Huizong of Song Dynasty recorded a tea in Treatise on Tea, that is white tea is a kind of self, unlike ordinary tea; its branches are soft and easy to spread out; its leaves are thin and light yellow like white jade; the appearance is light yellow and clear, like a piece of white jade is embedded in the ore.Anji white tea is much tenderer, fragrant, and pleasant and smooth when tastes with a light fragrance of milk, and also simple and elegant like orchid.Anji white tea is white before the Ming Dynasty, and turns green after the Ming Dynasty. It is smooth like jade and has straight tea strips, and the peak is revealed. After first water injection, the tea strips slowly stretches and the green slowly fades. After unfolding, the veins turn green; the leaves are close to white, and have the texture of jade.After second water injection, the color of the veins become lighter and the color of the leaves become darker. After third water injection, the whole leaf bottom turned yellow. When brewing Anji white tea, water temperature should not be too high or too low. When the water temperature is too high, the color of the leaves doesn’t turn white, but becomes yellow, which is the worse and affects the taste. enameled pottery with breathable material or a glass tureen with opening to dissipate heat is much better, which do not affect the color and aroma of tea.