安吉白茶品牌怎么样 申请店铺

安吉白茶是在安吉地理标志保护范围内，采用“白叶一号”茶树鲜叶，经加工而成并符合《安吉白茶强制性标准》规定要求的茶叶。

安吉白茶（白叶茶）是一种珍罕的变异茶种，属于“低温敏感型”茶叶，其阈值约在23℃。茶树产“白茶”时间很短，通常仅一个月左右。春季，因叶绿素缺失，在清明前萌发的嫩芽为白色。在谷雨前，色渐淡，多数呈玉白色。雨后至夏至前，逐渐转为白绿相见的花叶。至夏，芽叶恢复为全绿，与一般绿茶无异。正因为神奇的安吉白茶是在特定的白化期内采摘、加工和制作的，所以茶叶经瀹泡后，其叶底也呈现玉白色，这是安吉白茶特有的性状。经生化测定其氨基酸含量6.269%，高于普通绿茶2倍以上，而茶多酚含量仅为普通绿茶的一半左右。
安吉白茶的起源

二十世纪中叶，在中国竹乡、黄浦江源所在地浙江省安吉县海拔800多米的深山密林间发现了一蓬树龄逾百年的再生型古白叶茶树。致八十年代初，在中国茶科所、浙江大学茶学系、浙江省农业厅的茶树育种专家的指导下，经湖州市、安吉县茶叶科技人员的共同研究开发，通过无性繁殖的方法，育成了“白茶一号”品种。如今，“白叶一号”已被国家认定为珍稀茶树品种。“白叶一号”的开发成功，为我国填补了这一茶种的空缺，为世界增添了一个珍贵的茶树品种。

宋徽宗赵佶《大观茶论》对白茶有详细的描述，认为“白茶自为一种，与常茶不同，其条敷阐，其叶莹薄，崖林之间，偶然出生。非人力所可致。有者不过四、五家，生者不过一、二株……。”并指出“汤火一失，则已变而为常品，”如加工得法，则“表里昭澈，如玉之在璞，他无与伦比。”宋之安《东溪试茶录》将茶树分成七个群体，一曰白叶茶……地不以山川远近，发不以社之先后，芽叶色白如纸，民间以为茶瑞……。这种真正意义上的白茶与目前茶学界对茶叶分类中的那种不炒不揉，通过晾干方法制成的“白茶”不同。白叶茶为何会失植近千年有待进一步考证。
安吉白茶的品质特性和生理机制

安吉白茶从1980年发现时的一个单株，迅速培育成为一个品种群，并有了二万多亩栽培面积，数千亩投产茶园，超亿元产值，“安吉白茶”一举成了我国名特优茶类中的佼佼者。其品种推广速度之快、产品价位之高、市场品牌之响、总体效益之好都是我国茶树培育种史上少有的。综其然，主要是在于他有特殊的白化现象、优异的自然品种和独有的茶韵，而这一切又是其他品种所不具备的。
用春梢一芽一二叶所制成的“安吉白茶”，具有翠绿间黄的色泽，清鲜持久的香气，鲜爽甘醇的滋味，鹅黄明亮的汤色，玉（肉）白脉绿的叶底。冲泡时似片片翡翠起舞，颗颗白玉卧底；饭后唇齿留香，甘醇生津，欲罢不能。这样的评价，恰如其分地道出了“安吉白茶”“表里昭澈，如玉之在璞，他无与伦也”的特征和底蕴。
现在的“安吉白茶”是用鲜嫩芽叶经摊放—杀青—理条—复炒—烘焙而制成的，从制茶工艺看并无独特之处，因此，品质的形成应该是取决于其自然品质，而这又似乎与以下两方面有关。
首先，优越的自然要件。安吉白茶原生长在浙西北海拔800米的山区，属天目山系。境内群峦叠嶂，云遮雾霭，以竹木为主组成的林相常年葱绿，由花岗岩母岩风化成的土壤含有较多的钾、镁等微量元素；全年无霜期短，冬季低温时间长，绝对低温一般在-10℃以下，相对湿度大，直射的兰紫光较少。在这样的生态条件下发生的突变体形成了独有的遗传特性，如有规律的白化返绿现象和高氨低酚的代谢特征。据测定，春梢一芽二叶的氨基酸含量在6%左右，茶多酚在10%—14%，酚氨比只有1.6—2.3，这样的高氨低酚在我国众多品种中是极为罕见的。这是“安吉白茶”香高味鲜的生化基础。
据研究，安吉白茶对自然条件的依赖性是较强的，如越冬芽在冬季不度过低温期，翌年春梢的白化现象就不显著，表明低温是诱发白化的重要条件。一些南部低海拔地区引种后反映，白化现象不明显，品质也逊于安吉本地，这可能是生态条件差异大，越冬期低温不足所致，因此引种安吉白茶首先要考虑到自然条件的相似性。
第二，特殊的生理机制。据研究，安吉白茶是一个具有阶段性白化现象的温度敏感型突变体，也即越冬芽在日平均温度在23℃以下时生长的新梢才有白化现象，超过这一阈值就不表现，并逐渐返绿，夏秋茶也均为绿色。我们做过这样的试验，将二年生茶苗先放在10℃的人工气候箱中预处理二星期，然后分成三组，分别放入15℃、19℃、23℃三种气候箱中。6天后观察，15℃和19℃组的长出的一芽一叶均为白色，23℃组的虽已长到一芽二叶，都是绿色；12天后，23℃的长到一芽三叶，仍是绿色，也即23℃的苗没有出现在白化现象，15℃和19℃的与田间苗一样，叶白脉绿。我们再将处理过的15℃的苗放入23℃中，发现4-7天后开始返绿，16天后完全复绿；将23℃没有白化过的苗放入15℃温度中，叶片并不表现出白化现象。由此表明，安吉白茶是否白化，关键是第一轮芽生长时所处的温度范围，超过23℃就不会变白。

在白化期间，由于叶绿体膜结构发育发生障碍，叶绿体退化解体，叶绿素合成受阻，质体膜上各种色素蛋白复合体的缺失，导致了芽叶变白；在生理上，由于RUBPcase—1,5-二磷酸核酮糖羧化酶的大小亚基含量及酶活性下降，同时伴随着蛋白水解酶活性的升高，使可溶性蛋白质的大量水解，导致游离氨基酸含量上升，平均含量达到一般品种的一倍以上（在已系统鉴定过的我国600余份种质资源中仅有个别的超过6%），这一特殊的变化，是形成“安吉白茶”优异品质的基础。

Anji white tea is a kind of tea with "white leaf No.1" fresh leaves, which is processed and meets the requirements of "mandatory standard of Anji white tea" within the protection scope of Anji geographical indication. Anji white tea (white leaf tea) is a rare variety of tea, belonging to the "low temperature sensitive" tea, with a threshold of about 23 ℃. Tea trees produce "white tea" for a short time, usually only about a month. In spring, due to the lack of chlorophyll, the buds germinated before Qingming were white. Before the rain, the color is fading, mostly jade white. From the rain to the summer solstice, the flowers and leaves gradually turn white and green. In summer, the buds and leaves return to full green, just like green tea. Just because the magic Anji white tea is picked, processed and made in a specific albinism period, after tea is soaked, its leaf bottom also presents jade white, which is a unique characteristic of Anji white tea. The content of amino acid is 6.269%, which is more than 2 times of that of green tea, and the content of tea polyphenol is only about half of that of green tea. The origin of Anji white tea in the middle of the 20th century, a regenerated ancient white leaf tea tree with more than 100 years old was found in the deep forest of over 800 meters above sea level in Anji County, Zhejiang Province, where the bamboo town and Huangpu River source are located. In the early 1980s, under the guidance of tea breeding experts from China Academy of tea science, Department of tea science of Zhejiang University and Department of agriculture of Zhejiang Province, through the joint research and development of tea science and technology personnel from Huzhou City and Anji County, the "white tea No.1" variety was bred through asexual propagation. Now, "white leaf No. 1" has been recognized as a rare tea variety by the state. The successful development of "Baiye No.1" has filled the gap of this kind of tea in China and added a precious tea variety to the world. Zhao Ji, Emperor Huizong of Song Dynasty, has a detailed description of white tea in Daguan tea theory. He believes that "white tea is a kind of tea, which is different from ordinary tea. Its leaves are bright and thin, and it was born accidentally between cliff forests. Not by manpower. There are no more than four or five, and there are no more than one or two. " It is pointed out that "if the soup fire is lost, it has become a regular product." if it is processed properly, it is clear on the outside and clear on the inside. If the jade is in the nature, it is incomparable. " Song Zhian's Dongxi tea trial records divides tea trees into seven groups: white leaf tea The land does not depend on the distance between the mountains and the rivers, the development does not depend on the order of the society, the color of the buds and leaves is white as paper, and the people think that tea Rui. This kind of white tea in the true sense is different from the "white tea" which is made by air drying method without frying or kneading in the current tea classification in the tea academic circle. Why white leaf tea lost its planting for nearly a thousand years needs further research. The quality characteristics and physiological mechanism of Anji white tea, a single plant discovered in 1980, has been rapidly cultivated into a variety group, with a cultivation area of more than 20000 mu, thousands of Mu being put into production, with an output value of more than 100 million yuan, and "Anji white tea" has become the leader of famous and special tea in China. It is rare in the history of tea cultivation in China that its varieties are popularized rapidly, its products are priced high, its market brands are famous and its overall benefits are good. All in all, it is mainly due to his special whitening phenomenon, excellent natural varieties and unique tea flavor, which are not possessed by other varieties. Anji white tea is made from one bud and one or two leaves of spring shoots. It has green and yellow color, fresh and lasting fragrance, fresh and mellow taste, bright soup color of goose yellow, and white vein green leaf base of jade (meat). When brewing, it looks like pieces of emerald dancing, with white jade undercover; after dinner, the lips and teeth stay fragrant, and the glycol generates fluid, which can't stop. This kind of evaluation appropriately shows the characteristics and details of "Anji white tea" and "clear on the outside and clear on the inside, like jade in the Pu, he has nothing to do with the Lun". Now "Anji white tea" is made of fresh buds and leaves by spreading, killing, trimming, re frying and baking. There is nothing unique in the tea making process. Therefore, the formation of quality should depend on its natural quality, which seems to be related to the following two aspects. First of all, superior natural elements. Anji white tea was originally grown in the mountainous area 800 meters above sea level in Northwest Zhejiang Province, belonging to Tianmu Mountain system. The forest facies, mainly composed of bamboo and wood, is green all the year round. The soil formed by weathering of granite parent rock contains more trace elements such as potassium and magnesium. The frost free period is short in the whole year, the low temperature in winter is long, the absolute low temperature is generally below - 10 ℃, the relative humidity is large, and the direct blue violet light is less. Under such ecological conditions, the mutants have formed unique genetic characteristics, such as regular albinism and green reversion and metabolic characteristics of high ammonia and low phenol. According to the determination, the content of amino acids in one bud and two leaves of spring shoots is about 6%, the content of tea polyphenols is about 10% - 14%, and the ratio of phenol to ammonia is only 1.6-2.3. This kind of high ammonia and low phenol is very rare in many varieties in China. This is the biochemical basis of "Anji white tea". According to the research, Anji white tea has a strong dependence on the natural conditions. For example, if the overwintering buds do not pass the low temperature period in winter, the albinism of spring shoots in the next year is not significant, which indicates that low temperature is an important condition for inducing albinism. The introduction of Anji white tea in some southern low altitude areas shows that the albinism is not obvious and the quality is inferior to that of Anji. This may be due to the difference of ecological conditions and the lack of low temperature during the winter. Therefore, the similarity of natural conditions should be taken into account in the introduction of Anji white tea. Second, special physiological mechanism. According to the research, Anji white tea is a temperature sensitive mutant with stage albinism, that is to say, the new shoots of overwintering buds grow albinism when the daily average temperature is below 23 ℃. If they exceed this threshold, they will not show albinism, and gradually turn green, and summer and autumn tea are also green. In this experiment, the two-year-old tea seedlings were pretreated in an artificial climate box at 10 ℃ for two weeks, and then divided into three groups, which were put into three climate boxes at 15 ℃, 19 ℃ and 23 ℃. Six days later, one bud and one leaf in the 15 ℃ and 19 ℃ groups were all white, although one bud and two leaves in the 23 ℃ group were green; 12 days later, one bud and three leaves in the 23 ℃ group were still green, that is to say, the seedlings at 23 ℃ did not appear in albinism, and the leaves at 15 ℃ and 19 ℃ were white vein green, just like those in the field. We put the treated 15 ℃ seedlings into 23 ℃, and found that they began to turn green after 4-7 days and completely turned green after 16 days; put the seedlings without albinism into 15 ℃, the leaves did not show albinism. The results show that the key to the albinism of Anji white tea is the temperature range of the first round of bud growth, which will not turn white beyond 23 ℃. During albinism, due to the development of chloroplast membrane structure, chloroplast degradation and disintegration, chlorophyll synthesis blocked, and the absence of various pigment protein complexes on the plasma membrane, the buds and leaves turned white; physiologically, due to rubpcase-1, The content of large and small subunits and enzyme activity of 5-diphosphate-n-carboxygenase decreased, and with the increase of proteolytic enzyme activity, a large amount of soluble protein was hydrolyzed, resulting in the increase of free amino acid content, which was more than twice the average content of general varieties (only more than 6% in more than 600 Germplasm resources in China that have been identified systematically), which was a special change, It is the basis of forming the excellent quality of Anji white tea.

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