EN
Anji Bai Cha (安吉白茶) means "white tea from Anji." Despite the name, it is a green tea from Anji County, Huzhou prefecture, Zhejiang Province. It is believed to be the tea that the Song dynasty emperor Huizong described in his "Treatise on Tea" (1107) as a "green tea the color of white jade."
The metaphor is easily explained: at winter temperatures of around -10 °C the tea bush produces little chlorophyll, and the harvest takes place in early spring over about 30 days, before the leaves turn green. This cultivar was rediscovered and brought into cultivation from a mother bush in 1981 in Anji County, and today it is protected.
Characteristics
- Type: green tea
- Region: Anji County, Huzhou prefecture, Zhejiang Province, China
- Harvest: early spring, about 30 days
- Liquor: light green, clear and transparent
- Flavor: delicate, light, sweet
- Contains caffeine
Aroma and Taste
Dry leaf. A fine, delicate aroma with notes of wildflowers, blossoming spring trees, pumpkin seeds and green peas.
Aroma. In the liquor: wildflowers after rain, pumpkin shades and green peas.
Taste. Delicate and light; sweet green peas, pumpkin-seed notes and wildflowers. By the third infusion green peas dominate and notes of freshly cut grass grow stronger. The aftertaste is sweetish and moderately astringent, with shades of wildflowers and dried fruit.
Why You'll Love It
A fresh, light tea rich in theanine. It refreshes and quenches thirst, gives a gentle lift and creates a calm, meditative mood. Especially good in summer. The leaf holds up to five infusions.
How to Brew
- Western-style brewing (teapot): 3-4 g per 150 ml of water, no hotter than 80-85 °C, 2-3 min.
- Gongfu brewing (short infusions): 3-4 g per 150 ml in a porcelain gaiwan or flask, 80-85 °C, infusions of 10-15 s with gradually increasing time (up to 5 infusions).
Storage
Store in a dry, cool place in tightly closed packaging, away from light and foreign odors.
