Anji Bai Cha

Clean and fresh, this classic green tea is derived from a 'white' cultivar with reduced chlorophyll, resulting in bright, yellowy leaves. Dried to twig-like needles, the application of hot water lets them swell and release a characteristic cucumber taste. This vintage complements it with the vegetal and slightly spicy aroma of green peppercorn, and the stimulating acidity of lemon peel, refreshing but leaving a ghost of its aroma in the aftertaste.

A protected designation of origin, only tea from a certified area of Zhejiang province can be labeled as Anji Bai Cha.

  • ORIGIN:  Anji, Huzhou, Zhejiang, China
  • MEANING:  Anji white tea (Anji bai cha)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  5 April 2021
  • TASTE:  Cucumber, green peppercorn, lemon peel
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12.50 € 12.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea will taste bitter and sour.