Anji Bai Cha

The albino cultivar that lends this tea its name was discovered only relatively recently, but quickly gained popularity due to it’s the delate and pale brew it produces. Known for a distinctive cucumber note, this one’s roasting brings the nutty and almost berry-like sweetness of fresh cornbread more to the fore, while the slight spiciness of green peppercorn lingers in the background. With a silky, mouth-filling texture, it offers itself as the perfect quenching tea: soothing texture with just enough flavor to stimulate the senses.
  • ORIGIN:  Anji, Huzhou, Zhejiang, China
  • MEANING:  Anji white tea (Anji bai cha)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  29 March 2022
  • TASTE:  Cornbread, cucumber, green peppercorn
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11.50 € 11.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 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.