Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. Focusing for a moment on the name of this tea, we can notice that it contains the particle "bai" which means "white". This word does not intend to confuse us about the type of tea we are drinking, but speaks to us of its origins. Anji Bai Cha green tea is unique because it originates from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suited for producing white tea, but in the past, the processing as green tea in Zhejiang impressed consumers so much that we still find Anji Bai Cha in production today. The tea obtained from the raw materials of Bai Ye Yin Hao, harvested during the whitening phase, has an unusual chemical composition. It contains less chlorophyll, which explains the color, but this does not affect the flavor: chlorophyll is insoluble and does not contribute to the taste and aroma of the tea. Another important thing: Anji Bai Cha contains much less caffeine and other purine alkaloids compared to normal green teas; significantly fewer polyphenols - only 10-14%; and significantly more amino acids (mainly theanine and others like allothreonine, glycine, serine, tryptophan, citrulline, glutamine, alanine, valine, and proline) - up to 6-7% and in some cases up to 10%, which is many times higher than normal green teas. This makes Anji Bai Cha a refreshing, sweetish taste, with a pronounced mind and minimal astringency and bitterness. In the cup, the liquor presents a delicate, complex, and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a freshness sensation similar to that perceived in a meadow early in the morning when the dew is still visible on the grass and the humidity rises from the ground. Anji Bai Cha green tea has whole rolled leaves and buds longitudinally, with a very long, thin, and crispy body. The aroma of the dry tea is already intense, with toasted notes and a sweet hint reminiscent of beeswax. The color is a bright meadow green mixed with a dull yellow-green. Once infused, the leaves release aromas of toasted nuts like almonds and cashews, sweet vegetal notes (carrots and new peas), and a very elegant floral note on the finish. The liquor is pale yellow, almost transparent, very bright and clear. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet together, with a decidedly high body for a green tea. There is then a sweet note of beeswax and delicate vegetal nuances reminiscent of fresh broad beans, tips of asparagus, and steamed baby carrots. The finish is slightly floral. As the infusions proceed, a truly remarkable umami and a salty flavor emerge that overall suggest nuts like pistachios and cashews. There is also a note of sweet boiled chestnut on the finish. The floral part 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. The persistence is long and salty, with harmonious vegetal notes remaining on the tongue. The place of origin is Zhejiang, China. Anji Bai Cha green tea has a very classical processing method that involves, after an initial wilting outdoors, cooking the leaves in large woks heated to temperatures around 180°C to stop enzymatic activity and prevent oxidation. After these stages, the leaves take their final shape and are left to rest to lose some of the residual moisture. We highly recommend infusing Anji Bai Cha green tea according to the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. With water heated to 75°C, you can proceed with an initial infusion of 25 seconds and, keeping the water at the same temperature, continue with multiple infusions increasing the time by 10 seconds each time (25 - 35 - 45 ...). This tea has a longevity of about 5 infusions. For a classical preparation according to Western style, we recommend 3 grams of leaves (about 1 and a half teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 3 minutes. The tea can be strained for easier tasting, and the infusion times suggested above are purely indicative, so one can adjust according to personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. Focusing for a moment on the name of this tea, we can notice that it contains the particle "bai" which means "white". This word does not intend to confuse us about the type of tea we are drinking, but speaks to us of its origins. Anji Bai Cha green tea is unique because it originates from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suited for producing white tea, but in the past, the processing as green tea in Zhejiang impressed consumers so much that we still find Anji Bai Cha in production today. The tea obtained from the raw materials of Bai Ye Yin Hao, harvested during the whitening phase, has an unusual chemical composition. It contains less chlorophyll, which explains the color, but this does not affect the flavor: chlorophyll is insoluble and does not contribute to the taste and aroma of the tea. Another important thing: Anji Bai Cha contains much less caffeine and other purine alkaloids compared to normal green teas; significantly fewer polyphenols - only 10-14%; and significantly more amino acids (mainly theanine and others like allothreonine, glycine, serine, tryptophan, citrulline, glutamine, alanine, valine, and proline) - up to 6-7% and in some cases up to 10%, which is many times higher than normal green teas. This makes Anji Bai Cha a refreshing, sweetish taste, with a pronounced mind and minimal astringency and bitterness. In the cup, the liquor presents a delicate, complex, and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a freshness sensation similar to that perceived in a meadow early in the morning when the dew is still visible on the grass and the humidity rises from the ground. Anji Bai Cha green tea has whole rolled leaves and buds longitudinally, with a very long, thin, and crispy body. The aroma of the dry tea is already intense, with toasted notes and a sweet hint reminiscent of beeswax. The color is a bright meadow green mixed with a dull yellow-green. Once infused, the leaves release aromas of toasted nuts like almonds and cashews, sweet vegetal notes (carrots and new peas), and a very elegant floral note on the finish. The liquor is pale yellow, almost transparent, very bright and clear. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet together, with a decidedly high body for a green tea. There is then a sweet note of beeswax and delicate vegetal nuances reminiscent of fresh broad beans, tips of asparagus, and steamed baby carrots. The finish is slightly floral. As the infusions proceed, a truly remarkable umami and a salty flavor emerge that overall suggest nuts like pistachios and cashews. There is also a note of sweet boiled chestnut on the finish. The floral part 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. The persistence is long and salty, with harmonious vegetal notes remaining on the tongue. The place of origin is Zhejiang, China. Anji Bai Cha green tea has a very classical processing method that involves, after an initial wilting outdoors, cooking the leaves in large woks heated to temperatures around 180°C to stop enzymatic activity and prevent oxidation. After these stages, the leaves take their final shape and are left to rest to lose some of the residual moisture. We highly recommend infusing Anji Bai Cha green tea according to the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. With water heated to 75°C, you can proceed with an initial infusion of 25 seconds and, keeping the water at the same temperature, continue with multiple infusions increasing the time by 10 seconds each time (25 - 35 - 45 ...). This tea has a longevity of about 5 infusions. For a classical preparation according to Western style, we recommend 3 grams of leaves (about 1 and a half teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 3 minutes. The tea can be strained for easier tasting, and the infusion times suggested above are purely indicative, so one can adjust according to personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
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