Anji Baicha

Anji Baicha. In Chinese, the name of this tea is this: 安吉 白茶 – (An Ji Bai Cha).

And literally means “The White Road of Anji County.” Anji is an incredibly beautiful place located in the northern part of Zhejiang Province. A province so famous for its path.

In the name of Anji Baicha there is a phrase “white tea”, but it belongs to the category of green teas. He received such a name because of the special white color of the buds.

This tea is made of buds and one top leaf. But at the same time, picking is carried out at a stage when the leaves are still very small, and the size is equal to the buds. This tea is collected only once a year. From mid-April to mid-May. Immediately after collection and processing, it is frozen to maintain freshness, taste and smell for as long as possible. Its aroma is light and very delicate, mowed grass, wild flowers, a little lemon acidity …

If you listen carefully, you will also find dozens of light snakes here. If you boil this tea, the aroma will become brighter, juicier and almost unrecognizable. Flowers bloom, grass begins to grow, just like in spring.

How to prepare tea Anji Baicha ?

It is believed that drinking an Anji Baicha in the evening is not a very good idea, because it tones up very much. Prepare this tea should be very carefully and without haste. Do this with a little cooled water with a temperature of 90 degrees or a little less. Boiling should not be too long. 30-40 seconds. But even if you heavily overtake this sensitive path, he still won’t get bitter. Making Anji Baich in glass dishes is especially good. So you can see how each part of the road opens. And that’s great!