High Mountain Top Grade Anji Bai Cha Green Tea 安吉白茶
Anji Bai Cha, literally "white tea" in Chinese, is actually a green tea. It's one of the most sought-after green teas in China. Anji Bai Cha leaves maintain a vibrant pale green, with a "freshly-plucked" appearance, despite being dried. Unlike other green teas that can be processed through the entire spring harvest season, Anji Bai Cha has a small harvest window normally through late April, usually pre-Yu. Owing to its abundance of amino acids (actually richest of all green teas), it helps to reduce stress and promote relaxation.
This tea is from Da Xi village, in the heart of Anji county of Bai Cha producing region. While there are many Anji Bai Cha produced in other parts of the county or outside, the teas from the traditional core producing areas has a clear taste profile of what Anji Bai Cha is known for. It is floral, smooth and sweet, a little nutty, full-bodied, very soothing and refreshing. A must try for green tea lovers. It is also easy to steep and resists bitterness, even when over-steeping. Also great for cold brewing.
One of the pictures below shows the 1000-year old Anji Bai Cha Mother Bush behind Victoria. There is a family designated by the Anji county government to guard the tree.
For more information, please read our blog here A Hidden Treasure in Plain Sight: The Allure of Anji Bai Cha Green Tea.
Origin: Da Xi village, Anji county, Zhengjiang province, China
Harvest: Pre-ming, Late March 2022
Picking standard: One bud one leaf
Elevation: About 700 meters
This tea has a mild vegetal flavor, a hint of roasted nuts, with a creamy texture and a sweet refreshing aftertaste. This tea is very forgiving, easy to brew, can withstand higher brewing temperatures with little bitterness.Steeping Guide
185oF, 4 g (2 tbsp) for 6-8 oz of spring/filtered water, adjust to taste, first steep 1-2 minute, 3 steeps. We advise against the use of tap water as well as purified water.
To get the most enjoyment out of the tea, we recommend using a gaiwan or glass brewing vessel without an infuser. For the best tea tasting results, warm up the teaware first, then add the tea leaves, take in the aroma, then pour the hot water on the side wall of the teaware. Please see more specific step-by-step brewing instructions below:
1. Tea to water ratio: 3gram to 150ml/5oz water.
2. Water temperature: 180-185 F. Never, never use boiling water.
3. Water quality: Recommend to use spring water or filtered water. No tap water, purified or distilled water.
4. Brewing time: about 1-2 minutes. If you use a gaiwan or porcelain teapot, please don’t cover your tea with the lid.
5. Lastly, please don’t forget to smell the aroma before drinking your tea. Aroma is always the first part of your sensory tea experience.