Anji Bai Cha
Anji Bai Cha is one of the most famous green and white teas. This, because Anji Bai Cha is often called white tea. Technically, however, is Anji Bai Cha a pure green tea. The bright appearance of the tea is due to the natural albinism that this particular cultivar brings with it. Anji Bai Cha is rich in amino acids which ensure that the tea develops a sweet aroma with lots of umami in the cup.
The production of Anji Bai Cha is similar to other green teas. After harvesting, the leaves are left to wilt for three hours and then heated in a flat shaker at high temperature to stop oxidation. This machine also gives the leaves the classic needle shape. Finally, the remaining moisture is removed by baking the leaves in an oven at 100°C for 15 minutes.
Aroma: Aromatic and sweet with a lot aroma
Terroir: Anji, Zhejiang, China
Cultivar: Bai Ye Yi Hao
Preparation: Read in this blogpost how to brew Chinese green tea
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