Nai Bai Cha

This chlorophyll-poor cultivar produces a mild, pale infusion, the opposite end of the green tea spectrum from, for example, a Lu’an Gua Pian or a Gyokuro: if drinking those can be likened to a walk through the undergrowth, sipping Nai Bai Cha resembles nibbling on the crispest of cultivated vegetables. A slight earthiness evokes water chestnut and galangal, a touch of spice to the otherwise cool flavors of bok choi, carrot, and young bamboo shoots. It is a most refined green tea, suited perhaps for a stormy afternoon or a cleansing apéritif.
  • ORIGIN:  Guzhu, Changxing, Huzhou, Zhejiang, China
  • MEANING:  Milk white tea (nai bai cha)
  • CULTIVAR:  Lin Fong Yi Hao
  • HARVEST TIME:  5 April 2023
  • TASTE:  Water chestnut, bamboo shoots, galangal


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

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.