EN DE CH

Anji Bai Cha

 

Anji Bai Cha has a delicate, soft and relaxing taste, with a sweet light aftertaste.

The color of the leaves, slightly white rather than green, is characteristic of this green tea variety: in Chinese, bai means white. The lack of pigment is due to the low chlorophyll content of the plant.

The leaves are long and thin, but nonetheless maintain their straight shape while drying, thanks also to the roasting technique used. Upon steeping, the leaf opens and doubles in width.

The origin of Anji Bai Cha is protected. Only the tea produced in the certified area of Zhejiang province can be labelled Anji Bai Cha.

  • ORIGIN:  Anji, Huzhou, Zhejiang, China
  • MEANING:  White tea from Anji (anti bai cha)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  March 30, 2018
  • TASTE:  Light, cucumber, refreshing


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.

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