Anji Bai Cha 安吉白茶 is referred to as Anji white tea, but it is actually a green tea. It is a jewel of refinement in the image of its beautiful pine needle-like filiform leaves.
It is called (in Chinese) a white tea because the unplucked leaves are more white than green due to the low amount of chlorophyll. This variety is relatively new and was "discovered" in 1982 in Anji County of Zhejiang Prefecture. The original mother tea plants were cloned and grown only in Anji County.
When brewed, the leaves unfold to offer a translucent jade colored liquor. On the palate, its sweet and tart flavors are enhanced by vegetal (bok choy), gourmand (pine nuts, butter) and floral notes.
It is a very smooth and 'creamy' tea if brewed properly. We recommend using high quality spring water at a temperature of 75-80°C and short brewing times to get the most out of this beautiful tea!
A tasty tea with a sublime and delicate thirst-quenching finish.
Very limited quantity!
Harvest: end of March - beginning of April 2021
