Six different differences
Place of origin
The origin of Hangbaiju is Tongxiang City, Zhejiang Province. The largest place in Hangbaiju’s planting area is Shimen Town, Tongxiang, so the manufacturers here are also concentrated. Gongjuyuan came near Yixian and Hui Ning, Huangshan, Anhui. Hangbaiju’s planting area is generally selected on flat land, and tribute chrysanthemums are planted on the slope.
Appearance
Hang Baiju’s flowers have darker flowers in the middle, and the flowers of Gongju are basically petals, and the flowers are very small.
Different processing process
The processing method of Hang Baiju is: steamed first and then dried, the shape is cake -shaped together. The processing method of Gongju is to dry the fresh chrysanthemum directly. The product is raw chrysanthemum and the flowers are one by one.
Product variety differences
The fetal chrysanthemum belongs to another product of Hangbaiju. The dried products that are not yet bloomed after the blooming Hangzhou white chrysanthemum buds are fetal chrysanthemums. The fetal chrysanthemum belongs to the top grade in Hangbaiju, and the fetal chrysanthemum is a good choice when giving gifts. The steamed Hang Baiju is rarely regarded as a gift. Gongju has no fetal chrysanthemum products, usually a complete dried chrysanthemum.
Difference
Both Hang Baiju and Gongju have the effects of clearing heat and fire. Compared with Gongju, Hang Baiju focuses on flat liver and eyes, mainly to go to liver fire, and Gongju is mainly clearing lung fire. Therefore, Hang Baiju is mostly used in medicines, while Hangbaiju’s fetal chrysanthemum and tribute chrysanthemum are more used as daily drinks.
Treatment and taste difference
Hang Baiju smells a touch of sweetness, because it contains sugar, and after steaming, the tea after brewed is also a little sweet. Therefore, Hang Baiju’s taste is relatively peaceful, especially the fetal chrysanthemums of Hangbaiju. The soup is pale yellow, and it looks like a quiet jasmine tea. The entrance is slightly sweet and has no bitterness. Gongju’s taste is more strenuous and has the original taste of chrysanthemums. Therefore, when brewing and drinking, it is best to add a little rock sugar or sugar to adjust the taste to ease the astringent taste of the original chrysanthemum. The brewed Gongju soup is green in yellow, and the soup will become green after a few hours. This is not a deterioration, but a normal phenomenon.
Hang Baiju and Gongju have their own characteristics, each with their own strengths, but they are good for our health. After reading this article, do you want to brew a pot of Hangzhou white chrysanthemum or Gongju tea to taste it!
