The Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. Looking a little more closely at the name of this tea, we can see that it contains the particle bai, which means "white". This word is not meant to confuse us about the type of tea we are drinking, but rather to tell us about its origins. The Anji Bai Cha green tea, in fact, has the special characteristic of coming from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suitable for producing white tea, but in the past the green-tea processing style in Zhejiang so impressed consumers that even today Anji Bai Cha is still in production. This gives Anji Bai Cha a refreshing, sweetish taste, with a pronounced umami and minimal astringency and bitterness. In the cup, the liquor has a delicate, complex and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a sensation of freshness similar to that felt in a meadow at early morning, when it is still possible to see the dew on the grass and feel the moisture rising from the ground. Tasting - Sight and smell. The Anji Bai Cha green tea has whole buds and leaves rolled lengthwise, with a very long, thin and crisp body. The aroma of the dry leaves is already intense, with roasted notes and a sweet hint reminiscent of beeswax. The color is a bright meadow green mixed with a more muted yellow-green. Once infused, the leaves release aromas of roasted nuts such as almonds and cashews, sweet vegetal notes and a very elegant floral note on the finish. The liquor appears pale yellow, almost transparent, very bright and clear. Tasting notes. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet at the same time, with a decidedly full body for a green tea. Then a sweet note of beeswax and delicate vegetal nuances emerge, recalling fresh broad beans, asparagus tips and steamed baby carrots. The finish is slightly floral. Place of origin Zhejiang, China. Production. The Anji Bai Cha green tea has a very classic processing method that involves, after an initial withering outdoors, cooking the leaves in large woks heated to temperatures around 180°C to block enzymatic activity and prevent oxidation. Preparation. We strongly recommend brewing the Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to best appreciate these leaves. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain several infusions with different flavors. With water heated to 75°C, a first infusion of 25 seconds can be made and, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 10 seconds each time. This tea has a longevity of about 5 infusions.
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The Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. Looking a little more closely at the name of this tea, we can see that it contains the particle bai, which means "white". This word is not meant to confuse us about the type of tea we are drinking, but rather to tell us about its origins. The Anji Bai Cha green tea, in fact, has the special characteristic of coming from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suitable for producing white tea, but in the past the green-tea processing style in Zhejiang so impressed consumers that even today Anji Bai Cha is still in production. This gives Anji Bai Cha a refreshing, sweetish taste, with a pronounced umami and minimal astringency and bitterness. In the cup, the liquor has a delicate, complex and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a sensation of freshness similar to that felt in a meadow at early morning, when it is still possible to see the dew on the grass and feel the moisture rising from the ground. Tasting - Sight and smell. The Anji Bai Cha green tea has whole buds and leaves rolled lengthwise, with a very long, thin and crisp body. The aroma of the dry leaves is already intense, with roasted notes and a sweet hint reminiscent of beeswax. The color is a bright meadow green mixed with a more muted yellow-green. Once infused, the leaves release aromas of roasted nuts such as almonds and cashews, sweet vegetal notes and a very elegant floral note on the finish. The liquor appears pale yellow, almost transparent, very bright and clear. Tasting notes. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet at the same time, with a decidedly full body for a green tea. Then a sweet note of beeswax and delicate vegetal nuances emerge, recalling fresh broad beans, asparagus tips and steamed baby carrots. The finish is slightly floral. Place of origin Zhejiang, China. Production. The Anji Bai Cha green tea has a very classic processing method that involves, after an initial withering outdoors, cooking the leaves in large woks heated to temperatures around 180°C to block enzymatic activity and prevent oxidation. Preparation. We strongly recommend brewing the Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to best appreciate these leaves. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain several infusions with different flavors. With water heated to 75°C, a first infusion of 25 seconds can be made and, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 10 seconds each time. This tea has a longevity of about 5 infusions.
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