Anji White Tea has a history of nearly a thousand years. As early as in the Huizong period of the Song Dynasty, Zhao Yi’s "Daguan Tea Theory" has the record of Anji White Tea. Today, Anji White Tea is a hundred years after it was lost. It was discovered by scientists and technicians in the 1980s. In the high mountains of 800 meters above the Anji Tianhuangping, there are single millennium white tea ancestors, which have been excavated, promoted and developed.

Anji White Tea is made from a special tea tree variety, Baiye No.1. The chlorophyll deficiency of early spring bud leaves is jade white, the veins are green, and the first and second leaves are the whitest. The temperature rises, the light is enhanced, the leaf color gradually turns into white and white, and the summer and autumn tea is green. Therefore, the production time of Anji white tea is only in spring. Anji white tea belongs to green tea, according to the principle of green tea processing and according to the quality characteristics of Anji White Tea. Anji white tea has the shape of Feng Yu, the color is green and yellow, the light is lustrous, the aroma is fresh and lasting, the taste is fresh and mellow, the soup color is clear and bright, the leaves and leaves are delicate and tender, the leaves are white and green, and the Anji white tea is rich in human body. Amino acids, the amino acid content of 5-10.6%, 3-4 times higher than ordinary green tea, polyphenols and other green tea, so Anji white tea tastes particularly fresh, no bitter taste, and has a higher immunity The ability and the effect of slowing down aging, the late tea scholar Professor Zhuang Xiaofang's reputation Anji White Tea "integrated with the three values ​​of appreciation, nutrition and economy, is a rare treasure in tea."

The production and processing of Anji White Tea should have the following main quality and technical requirements: fresh leaves from the "Baiye No. 1" tea tree; the harvesting period should be in the spring; the use of apricot, green, strips, cool, initial drying, Main processing methods such as torrefaction and finishing; the water content of tea leaves is not higher than 5%; the total amount of free amino acids in tea leaves is not less than 5%. The specific production and processing environment and technical indicators of Anji White Tea shall be subject to the national standard of Anji White Tea.