Anji Bai Cha, the white tea from Anji that is, in fact, a green tea, stands out not only for its counterintuitive name, but also for its unusually high amino acid content, which gives it a remarkable umami depth.
The needle-shaped, pale green leaves showcase this beautifully: a first sniff from the pouch offers vibrant aromas of freshly cut grass, with a delicate peppery lift. In the cup, the liquor reveals bright, vegetal notes of crisp leafy greens, with a subtle chicory-like bitterness that adds a refreshing bite. A soft chestnut nuttiness rounds out the profile, bringing a hint of warmth. The mouthfeel is rich yet light, with a satisfying texture that finishes with a clean, cool aftertaste.
A refined representation of this celebrated green tea, offering a tasting experience that’s both fresh and luxurious.
Written by Simone
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
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