Anji Bai Cha 2023

The perfect quenching tea to stimulate the senses. 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 sweet and vegetal aroma of young bamboo shoots and the stimulating acidity of lemon verbena, refreshing but leaving a ghost of its aroma in the aftertaste.
  • ORIGIN:  Anji, Huzhou, Zhejiang, China
  • MEANING:  Anji white tea (anji bai cha)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  27 March 2023
  • TASTE:  Lemon verbena, bamboo, cucumber


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 min
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

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.