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Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. The name contains the word bai, meaning “white”. This does not indicate the tea category—which is in fact 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, whose leaves become particularly light-colored during a specific stage of spring growth. This characteristic is linked to the leaf’s composition and its low concentration of green pigments. Although the plant also has characteristics associated with white-tea production, in Zhejiang these leaves are traditionally processed as green tea. This combination of cultivar, harvest period and processing 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, pleasant sweetness and a recognizable umami component. The fresh vegetal notes recall 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 consists of whole buds and leaves rolled lengthwise, long, thin and crisp. The dry aroma is already intense, with toasted notes and a sweetness reminiscent of beeswax. Its color is bright meadow green mixed with a more muted yellow-green. Once infused, the leaves release aromas of toasted nuts such as almonds and cashews, sweet vegetal notes of carrots and young peas, and a very elegant floral note on the finish. The liquor is pale yellow, almost transparent, bright and clear. Tasting notes: the opening is characterized by an interesting balance between sweetness and a delicate savory note, accompanied by an unusually full body for a green tea. Sweet beeswax notes emerge, along with delicate vegetal nuances recalling fresh beans, asparagus tips and steamed baby carrots. The finish initially has a light floral note. With subsequent infusions, the profile becomes increasingly complex: intense umami and a pleasant savory note recalling nuts, especially 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 linger on the palate. Place of origin: Zhejiang, China. Production: after initial outdoor withering, the leaves are cooked in large woks heated to around 180 °C to stop enzymatic activity and prevent oxidation. They are then given their final shape and left to rest, allowing them to lose some of their remaining internal moisture. Preparation: we strongly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha). Use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 150 ml to obtain several infusions with different flavors. With water heated to 75 °C, begin with a 25-second infusion. 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 about 5 infusions. For classic Western-style preparation, use 3 grams of leaves (about 1 1/2 teaspoons) in a 200 ml cup with water at 75 °C for 3 minutes. The tea may be strained for easier tasting. The infusion times above are merely indicative and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. The name contains the word bai, meaning “white”. This does not indicate the tea category—which is in fact 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, whose leaves become particularly light-colored during a specific stage of spring growth. This characteristic is linked to the leaf’s composition and its low concentration of green pigments. Although the plant also has characteristics associated with white-tea production, in Zhejiang these leaves are traditionally processed as green tea. This combination of cultivar, harvest period and processing 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, pleasant sweetness and a recognizable umami component. The fresh vegetal notes recall 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 consists of whole buds and leaves rolled lengthwise, long, thin and crisp. The dry aroma is already intense, with toasted notes and a sweetness reminiscent of beeswax. Its color is bright meadow green mixed with a more muted yellow-green. Once infused, the leaves release aromas of toasted nuts such as almonds and cashews, sweet vegetal notes of carrots and young peas, and a very elegant floral note on the finish. The liquor is pale yellow, almost transparent, bright and clear. Tasting notes: the opening is characterized by an interesting balance between sweetness and a delicate savory note, accompanied by an unusually full body for a green tea. Sweet beeswax notes emerge, along with delicate vegetal nuances recalling fresh beans, asparagus tips and steamed baby carrots. The finish initially has a light floral note. With subsequent infusions, the profile becomes increasingly complex: intense umami and a pleasant savory note recalling nuts, especially 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 linger on the palate. Place of origin: Zhejiang, China. Production: after initial outdoor withering, the leaves are cooked in large woks heated to around 180 °C to stop enzymatic activity and prevent oxidation. They are then given their final shape and left to rest, allowing them to lose some of their remaining internal moisture. Preparation: we strongly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha). Use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 150 ml to obtain several infusions with different flavors. With water heated to 75 °C, begin with a 25-second infusion. 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 about 5 infusions. For classic Western-style preparation, use 3 grams of leaves (about 1 1/2 teaspoons) in a 200 ml cup with water at 75 °C for 3 minutes. The tea may be strained for easier tasting. The infusion times above are merely indicative and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
