A rare tea of the most exquisite quality, our Anji Bai Cha is a green tea produced in Zhejiang Province, China. This tea is harvested in early spring during a very short harvesting period 3 weeks.
A rare tea of the most exquisite quality, our Anji Bai Cha is a green tea produced in Zhejiang Province, China. This tea is harvested in early spring during a very short harvesting period 3 weeks. The thin, long tender buds are carefully handpicked and pan dried, with little or no processing, almost similar to making white teas. Anji Bai Cha offers a very clean and light liquor with a hint of pale greenish colour. This tea offers the most refreshingly delicate and soothing cup, but imparts a complex flavour with mellow with lovely mild lemon notes, a silky mouthfeel and a lingering subtle sweet finish.
Taste
The taste is refreshingly delicate and soothing, with a slight hint of orchid sweetness in its aroma. It is very important that the temperature of the water used for steeping this tea should never exceed 80 degrees Celsius. As with all other green teas, use 70°c - 80°c to bring the best out of this tea.
Appearance
The tea leaves of An Ji Bai Cha have one of the freshest appearances of any teas. The leaf patterns are still visible. Once infused, the tea leaves starts to turn whitish-green in color and unfurl into one-bud-one-leaf form.
Health Effects
Further Research found that the tea plant has low chlorophyll and poly-phenol content (which explains the whitish-green tea leaves) but is very rich in amino acids. It has almost twice the amount comparing to other green teas. Amino acid helps suppress cortisol and reduces stress.
Steeping Guide
Teaware: Glass or ceramic Gaiwan
Amount: 3g /1½ teaspoons
Temperature: 80°c (176°F)
Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.
*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 - 3 minutes. This tea can also be steeped 4 times.
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