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:  Guzhushan, Changxing, Huzhou, Zhejiang, China
  • MEANING:  Milk white tea (nai bai cha)
  • CULTIVAR:  Linghuang Yihao
  • HARVEST TIME:  1 April 2022
  • TASTE:  Water chestnut, bamboo shoots, galangal
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3–4 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.