Liyang White Tea, also known as Tianmu Lake White Tea, is a specialty of liyang city, Jiangsu Province. It has a unique sensory quality: the shape is slender and slightly flat, and the color is green and golden; Chestnut fragrance with rich aroma, pale yellow soup color, clear and bright, fresh and mellow taste, white leaves and green stems.

According to the management analysis of Liyang white tea, the amino acid content of the finished tea is 5-6%, which is about twice that of ordinary green tea, the content of tea polyphenols is 12- 15%, and the phenol-ammonia ratio is 2.6, which is only half that of ordinary green tea. This is the reason why Liyang white tea soup is particularly mellow and fresh.

Extended data:

White tea is a kind of micro-fermented tea, which is a traditional famous tea created by tea farmers in China. One of the six famous teas in China. It refers to a kind of tea that is picked and processed only by sun drying or slow fire drying without fixing and twisting. It has the quality characteristics of complete appearance buds, full hair, fresh and tender Qing Xiang, clear yellow-green soup color and light sweet taste.

It belongs to micro-fermented tea and is a wonderful flower in China tea. Because its finished tea is mostly bud head, full of white hair and silver as snow, it is named. The main producing areas are Fuding, Zhenghe, Jiaocheng Tianshan, Songxi, Jianyang and Jinggu in Yunnan.

The basic technology includes withering, baking (or drying in the shade), picking and blending. The main technology of Yunnan white tea is sun-drying, and the advantage of sun-drying green tea is that the taste maintains the original fragrance of tea. Withering is the key process to form the quality of white tea.