White tea and its making process

White tea is slightly fermented tea and it is a special treasure in Chinese tea. Because of its finished tea is mostly bud head, full of white, like silver as snow named. White tea has a long history. The emergence of its elegant name has been more than 880 years. Its main varieties are white peony and silver needles. White tea production areas are mainly in some counties in Fujian Province. In the territory of Qiu Qiqifu, the climate is mild all year round and the rainfall is abundant. The mountains are dominated by red and yellow soils, and they mainly grow Fuding Dabai Tea, Zhenghe Dabai Tea, and narcissus and other excellent tea varieties. White tea production process is generally divided into withering and drying two processes, and its key is to wither. Withering is divided into indoor withering and outdoor withering. According to the climate, it is better to adopt indoor withering or compound withering, in sunny weather in spring and autumn or in hot weather in summer. The refining process is to remove the stems, flakes, wax leaves, red sheets, and dark sheets, and then bake the mixture until it is dry. Only use incense to set off the tea and wait until the moisture content is 4-5%. box. The white tea method is characterized by not only destroying the activity of the enzyme, but also does not promote the oxidation, and maintains the appearance of fragrance. The soup taste is fresh and cool.

Seafood is consumed all over the world, it provides the world's prime source of high-quality protein: 14–16% of the animal protein consumed worldwide; over one billion people rely on seafood as their primary source of animal protein. The nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functions of the human body. Seafood mix has been shown to help the symptoms of rheumatoid arthritis – a painful condition that causes joints to swell up, reducing strength and mobility.

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