Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. This green tea is special because it comes 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 impressed consumers so much that to this day Anji Bai Cha is still in production. In the cup, the liquor presents a delicate, complex and very fresh flavor profile. The vegetal character combined with the smooth body of this tea gives a feeling of freshness similar to that perceived in a meadow early in the morning, when it is still possible to see the dew on the grass and feel the moisture rising from the ground. Anji Bai Cha green tea has whole buds and leaves rolled lengthwise, with a very long, thin and crisp body. The dry aroma is already intense, with toasted notes and a sweet hint that recalls beeswax. The color is a bright meadow green mixed with a more muted yellow-green. Once infused, the leaves release aromas of toasted nuts such as almonds and cashews, sweet vegetal notes and a very elegant floral note at the end. The liquor appears pale yellow, almost transparent, very bright and clear. 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. A sweet note of beeswax then emerges, along with delicate vegetal nuances that recall fresh broad beans, asparagus tips and steamed baby carrots. The finish is slightly floral. As infusions continue, a truly remarkable umami and a salty flavor emerge, which overall evoke nuts such as pistachios and cashews. There is also a sweet boiled chestnut note at the end. The floral side stands out with subsequent infusions, becoming increasingly pronounced, recalling the liveliness and freshness of wildflowers. Bitterness and astringency are completely absent, with a dense and silky body. Long-lasting salty persistence, with harmonious vegetal notes remaining on the tongue. Anji Bai Cha green tea has a very classic processing method that includes, after a first withering in the open air, cooking the leaves in large woks heated to temperatures around 180 °C to block enzymatic activity and prevent oxidation. After these stages the leaves are given their final shape and left to rest so that they lose a little more of the residual moisture inside them. We strongly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. With water heated to 75 °C, a first infusion of 25 seconds can be made and, keeping the water at the same temperature, then proceed with multiple infusions increasing the time by 10 seconds each time. For a classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 75 °C for an infusion time of 3 minutes. Store in a cool, dry place away from direct sunlight.
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Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. This green tea is special because it comes 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 impressed consumers so much that to this day Anji Bai Cha is still in production. In the cup, the liquor presents a delicate, complex and very fresh flavor profile. The vegetal character combined with the smooth body of this tea gives a feeling of freshness similar to that perceived in a meadow early in the morning, when it is still possible to see the dew on the grass and feel the moisture rising from the ground. Anji Bai Cha green tea has whole buds and leaves rolled lengthwise, with a very long, thin and crisp body. The dry aroma is already intense, with toasted notes and a sweet hint that recalls beeswax. The color is a bright meadow green mixed with a more muted yellow-green. Once infused, the leaves release aromas of toasted nuts such as almonds and cashews, sweet vegetal notes and a very elegant floral note at the end. The liquor appears pale yellow, almost transparent, very bright and clear. 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. A sweet note of beeswax then emerges, along with delicate vegetal nuances that recall fresh broad beans, asparagus tips and steamed baby carrots. The finish is slightly floral. As infusions continue, a truly remarkable umami and a salty flavor emerge, which overall evoke nuts such as pistachios and cashews. There is also a sweet boiled chestnut note at the end. The floral side stands out with subsequent infusions, becoming increasingly pronounced, recalling the liveliness and freshness of wildflowers. Bitterness and astringency are completely absent, with a dense and silky body. Long-lasting salty persistence, with harmonious vegetal notes remaining on the tongue. Anji Bai Cha green tea has a very classic processing method that includes, after a first withering in the open air, cooking the leaves in large woks heated to temperatures around 180 °C to block enzymatic activity and prevent oxidation. After these stages the leaves are given their final shape and left to rest so that they lose a little more of the residual moisture inside them. We strongly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. With water heated to 75 °C, a first infusion of 25 seconds can be made and, keeping the water at the same temperature, then proceed with multiple infusions increasing the time by 10 seconds each time. For a classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 75 °C for an infusion time of 3 minutes. Store in a cool, dry place away from direct sunlight.
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