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Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. Looking at the name of this tea, one can notice the presence of the word bai, meaning “white”. This term does not indicate the type of tea, which is in fact a green tea, but refers to the particular characteristics of the plant from which it is produced. Anji Bai Cha is obtained from the Bai Ye Yin Hao cultivar, characterized by leaves that, during a particular stage of spring growth, take on a particularly light color. This characteristic is related to the particular composition of the leaf and the reduced presence of green pigments. Although the plant also has characteristics associated with the production of white tea, in Zhejiang these leaves are traditionally processed according to the green tea method. It is precisely this combination of cultivar, harvesting period and processing that gives Anji Bai Cha its distinctive characteristics. In the cup it has a delicate, complex and very fresh profile. Its vegetal character combines with a soft, silky body, accompanied by pleasant sweetness and a clearly recognizable umami component. The fresh, vegetal notes evoke the sensation of a meadow in the early morning, when dew is still present on the grass and the air retains all its freshness. Tasting - Appearance and aroma Anji Bai Cha green tea has buds and whole leaves rolled longitudinally, with a very long, thin and crisp body. The dry aroma is already intense, with toasted notes and a sweet scent reminiscent of beeswax. The color is a bright meadow green mixed with a duller yellow-green. Once infused, the leaves release aromas of toasted nuts such as almonds and cashews, sweet vegetal notes (carrots and young peas), and a very elegant floral note on the finish. The liquor is pale yellow, almost transparent, very bright and clear. Tasting Notes The opening of this Anji Bai Cha green tea is characterized by an interesting balance between sweetness and a delicate savory note, accompanied by a particularly full body for a green tea. Sweet notes of beeswax and delicate vegetal nuances reminiscent of fresh broad beans, asparagus tips and steamed baby carrots emerge. The finish initially features a light floral note. With subsequent infusions, the profile progressively becomes more complex: an intense umami component and a pleasant savory note reminiscent of nuts, particularly pistachios and cashews, emerge. A delicate boiled chestnut nuance also appears on the finish. The floral component becomes more evident with successive infusions, evoking wildflowers through its freshness and liveliness. The profile is soft and silky, with very limited bitterness and astringency. The persistence is long, characterized by harmonious savory and vegetal notes that remain on the palate for a long time. Place of origin Zhejiang, China. Production Anji Bai Cha green tea undergoes a very traditional processing method that involves, after an initial outdoor withering, cooking the leaves in large woks heated to temperatures of around 180°C to stop enzymatic activity and prevent oxidation. After these stages, the leaves receive their final shape and are left to rest so that they lose a little more of their residual moisture. Preparation We strongly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 150 ml to obtain multiple infusions with different flavors. With water heated to 75°C, begin with a 25-second infusion and, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 10 seconds each time (25 - 35 - 45 ...). This tea lasts for approximately 5 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 1½ teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 3 minutes. The tea may be filtered for greater ease during tasting, and the infusion times indicated above are purely approximate, so they can also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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