Clean and fresh, this classic green tea is derived from a 'white' cultivar with reduced chlorophyll, resulting in bright, yellowy leaves. Dried to twig-like needles, the application of hot water lets them swell and release a characteristic cucumber taste. This vintage complements it with the vegetal and slightly spicy aroma of green peppercorn, and the stimulating acidity of lemon peel, refreshing but leaving a ghost of its aroma in the aftertaste.
A protected designation of origin, only tea from a certified area of Zhejiang province can be labeled as Anji Bai Cha.
For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea will taste bitter and sour.
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