An Ji Bai Cha 安吉 白茶
Beautiful handmade jade green and olive green leaves with a little bit of white hair traditionally made using the Bai Ye Yi Hao cultivar. This famous Chinese green tea has a curious name that sometimes confuses people into mislabelling it a white tea when it is in fact produced like a green tea. Truth be told, the origin of its name is due to a special trait that can be used to help measure its authenticity… Anji Bai Cha leaves actually turn white with green nervation once they are infused. After infusing one can also contemplate the careful two leaves and bud hand-plucking technique that was used to produce this tender tea.
Anji Baicha contains a large number of amino acids (5-10%), which is 2-3 times higher than the average of other green teas. This tea helps to cope with high blood pressure, relieve tension and fatigue. It also has other healing properties of green teas
Prepare this tea very carefully and without haste. Do this with a little soft, filtered water 90 degrees or less. Cooking should not be too long. 30-40 seconds. Brewing Anji Baich in glassware is particularly good. This way you can see how each tea particle opens. And that’s great!
This tea is picked manually and only in sunny weather, pulling out the whole bouquet. The process of picking and processing takes only one day.
Weight per package : 50 grams
Country of origin: Anhui
of Taipei Type: Green Tea
Taste: Light, sweet
Color: Greenish, almost transparent
Aroma: An orchid fragrance, nut flower