Native An-ji County Appearance flat, straight, emerald green with lasting fragrance Brew clear-yellowish with sweet aftertaste Water 90 C
White tea is rare wild white-leaf species discovered at An-ji County in 1980. In the cool early spring the leaves appear white. With the rise of temperature in late spring their color gradually changes to green. The initial lab data showed that its nutrition content, as in amino acid, is about ten times higher than other green teas, making it once the most expensive teas in China. In production since 1982 after propagation by layering succeeded, this tea was selected in the list of top Chinese teas by the Ministry of National Agriculture in 1989.The harvest start from early spring. The standard picking is one shoot with one or two tender leaves under one inch long. It takes about 2,000 leaves for one ounce of tea. Situated at the northern foot of Tain-mu Mountain, An-ji County owns the largest bamboo forest in the world - about 150,000-acre bamboo and three hundred species. The abundant rainfall, spreading mist, and fertile humus soil in its mountainous region provide a beneficial environment for tea to grow.
Artistic & Historical Background:
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This image depicts the packaging of China's top white tea.
The white background is adorned with a pattern of tea leaves, giving off a fresh and elegant vibe.
The shape and color of the tea leaves are exquisite, as if showcasing their quality and value to the consumers.
This packaging design not only looks aesthetically pleasing but also catches the eyes of potential buyers, sparking their interest in this particular tea variety.
By adopting such a packaging approach, the brand image of the tea is elevated, providing customers with an enhanced buying experience.
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