Anji White Tea


Availability: In stock

Brewing difficulty: Easy
Best season to taste: Autumn
Origin: Anji County of Zhejiang Province
Translation: White tea from the region of Anji
Alternative name: An Ji White Tea
Region: Zhejiang Province
Harvest season: Late March to early April
Cultivar: Bai Ye
Shape: straight, fat and a little flat with white fuzz and fat bud.
Liquid: clear and bright.
Aroma: lasting and thick fragrance.
Taste: moist and cool, fragrant, sweet, and mild as "bamboo in snow". The higher grade the tea, the more pure and fragrant the aroma.
Brewed tea leaves: bright green, blossoming shoots can be identified.
Shape: the tea whose leaves are fat and tender with lots of fuzz is the top grade. The tea whose bud is thin and sparse is inferior. The tea whose leaves are mixed with tender buds and old leaves is of bad quality.
Taste: the top grade tastes fresh, mellow, thick and sweet. The one which tastes astrictive and dull is of bad quality.
Soup: the top grade looks apricot, almond green, clear and bright. The tea which looks reddish and dark mix is poor.
Quality: free of old stems, old leaves and Herbarium. If the tea contains these impurities, it is of poor quality.
Brewing method: the middle-putting brewing method is adopted. First use a small amount of water to moisten the tea, and then shake the cup, and finally put water to brew the tea.
Water temperature: the water temperature cannot be too high, 80℃ - 85℃ is appropriate.
Tea sets: glass or glass tureen.
Tasting notes: The threadlike leaves of this delicate gem are pale green and uniform. Unfurled they look so tender and perfect that they seem barely plucked from the branch of the tea plant They release a lush scent of greenery mixed with fresh grass and asparagus with light notes of white flowers. The pale liquid slides suavely and smoothly through the mouth. The sweet and tart attack swells to aromas of ground cherries and fresh beans. The overall sensation is both gentle and dazzling and has a remarkable balance. Fresh and exquisite, the long vegetal finish is undercut with flowers and transports the taster.
Recommended infusion accessory: A zhong or small teapot.


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Product Description

Anji Bai Cha
Contrary to what the name of this tea implies, it is in-deed a green tea. The name refers to the plant's leaves, which are a very pale green and almost white. Still largely unknown in the West, it is highly appreciated in China. It has only existed, however, for about 15 years. The cultivar was originally created in the Anji region. However, in recent years it has grown in popularity so quickly that a lot of growers, anxious to take advantage of the trend, have started to use it. We are now seeing teas of the Anji Bai Cha type appear in various regions of China.

Anji White tea is a kind of rare variant of tea. It is made with the green tea processing technology, so it belongs to green tea. What's more, because of the unique characteristic it seems very precious.

As a kind of White tea itself, different from the common tea
Anji White tea is processed in the same way as green tea. It still belongs to green tea or green tea of white leave. As Emperor Huizong of Song Dynasty says, "White tea stands itself and differs from common tea". Anji White tea seems very precious because of its unique features.

Harvest time of Anji White tea
Anji White tea is a rare and precious variation of tea. Its color can turn from white to green. The time to produce white tea usually lasts only a month. Buds of Anji White tea germinated before Tomb-sweeping Day are white. The color gradually turns into jade white before Grain Rain. And then the buds will turn into white and green leaves between Grain Rain and summer solstice. Finally, the leaves become completely green when summer is coming and there is no difference from common green tea.

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