THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Anji bai cha

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.

  • ORIGIN:  Anji, Huzhou, Zhejiang, China
  • MEANING:  Anji white tea (Anji bai cha)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  5 April 2021
  • TASTE:  Cucumber, green peppercorn, lemon peel
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • 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.