2. The color of golden bud leaves changes with the change of light. The biggest feature is "three yellows": fresh yellow in dry tea, fresh yellow in soup and pure yellow in leaves. Its shape is naturally stretched and wetted by fresh butter. After brewing, the bud tips stand upright, hang upright, and then slowly sink, like a group of unearthed bamboo shoots, which is spectacular. Its soup is clear and light yellow, with high aroma, and the entrance tea is delicious and full of aroma. Secondly, according to the determination, the amino acid content of golden bud is 9%, which is 5%-7% higher than that of Anji white tea, and the taste is fresh and refreshing. It is the best green tea in China at present.