Anji Bai Cha Green Tea

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As the hot summer weather approached, the wise tea master Lao Cha and his disciple were meditating on the cliff's edge. 

Take a sip, young one. — Lao Cha handed a cup of freshly brewed tea over to the monk. 

Although the brew looked unassuming and light, the monk was hit by a wave of fresh air. The brew smoothly flowed through his body, leaving a pleasantly sweet aftertaste. 

 

Anji Bai Cha, which translates as Anji White Tea, is actually a Chinese green tea. The name comes from the tea bush Bai Ye No. 1. The main characteristic of Anji Bai Cha is that the tea leaves and tea brew are pale. This is a rare albino phenomenon not found in other tea bushes. The tea leaves are picked in spring when the temperature falls below 23℉. The chlorophyll-deficient tea leaves produce a soft pale green color, almost white, like no other.


Although lacking vivid greens, Anji Bai Cha is particularly rich in amino acids, doubling the amino acid content of other green teas. The taste is full-bodied and especially soothing, mellow, and sweet. The striking umami of Anji Bai Cha won't go unnoticed by any tea enthusiast.


Our Anji Bai Cha Green tea comes from Huzhou, known as Lu Yu's second home and the tea capital of eastern China during the Tang dynasty. We recommend brewing this gentle tea in a glass teapot. Slowly watch the tea leaves unfurl, lending the water their notable pale color.

  

  • Place of Origin: Huzhou, Zhejiang Province, China
  • Harvest Date: April 7, 2020
  • Dry Leaf: Straight strips with one tea bud
  • Aroma: Refreshing with a vegetal aroma
  • Taste: Mellow and smooth, sweet with undeniable umami 
  • Tea Bush: Bai Ye #1 
  • Caffeine: Low

  

How to brew loose leaf tea, Western Method:
 

Brewing guidelines:

     175℉ / 80℃
 
 4g    3-4min 
 
 6g    Rinse. Then 10sec + 5sec  for each subsequent infusion

      

    How to brew loose leaf tea, Gong Fu style: 

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