The Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. If we dwell a little more on the name of this tea, we can see that inside it is the particle bai, which means "white". This word is not meant to confuse us regarding the type of tea we are drinking, but rather to tell us about its origins. The Anji Bai Cha green tea, in fact, has the particularity of coming from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suitable for producing white tea, but in the past, processing it in the green tea style in Zhejiang impressed consumers so much that Anji Bai Cha is still produced today. Tea obtained from Bai Ye Yin Hao raw materials, harvested during the whitening phase, has an unusual chemical composition. It contains less chlorophyll, which explains the color, but this, of course, does not affect the taste: chlorophyll is insoluble and does not contribute to the taste or aroma of the tea. Another important thing: Anji Bai Cha contains much less caffeine and other purine alkaloids than normal green teas; significantly fewer polyphenols - only 10-14%; significantly more amino acids - up to 6-7% and in some cases up to 10%. This gives Anji Bai Cha a refreshing, sweetish taste, with a pronounced umami and minimal astringency and bitterness. In the cup, the liquor presents a delicate, complex and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a sensation of freshness similar to that perceived in a meadow at first morning, when it is still possible to see the dew on the grass and feel the moisture rising from the ground. Tasting - Sight and smell. Anji Bai Cha green tea presents buds and whole leaves rolled lengthwise, with a very long, thin and crisp body. The aroma of the dry leaf is already intense, with roasted 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 roasted nuts such as almonds and cashews, sweet vegetal notes and a very elegant floral note on the finish. The liquor, visually, is pale yellow, almost transparent, very bright and clear. Tasting notes. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet at once, with a decidedly high body for a green tea. Then there is a sweet note of beeswax and delicate vegetal nuances that recall fresh broad beans, asparagus tips and steamed carrots. The finish is slightly floral. As the infusions progress, a truly remarkable umami and a salty flavor emerge that overall bring to mind nuts such as pistachios and cashews. There is also a sweet boiled chestnut note on the finish. The floral side stands out with subsequent infusions, in an increasingly decisive way, recalling the liveliness and freshness of wildflowers. Bitterness and astringency are completely absent, body dense and silky. Long, salty persistence, with harmonious vegetal notes that remain on the tongue. Place of origin Zhejiang, China. Production. Anji Bai Cha green tea has a very classic processing method that involves, after a first withering in the open air, cooking the leaves in large woks heated to temperatures around 180°C to block 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 the residual moisture inside them. Preparation. We strongly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain more infusions with different tastes. With water heated to 75°C, you can proceed with a first infusion of 25 seconds and, keeping the water at the same temperature, then continue with multiple infusions increasing the time by 10 seconds each time. This tea has a longevity of about 5 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 75°C for an infusion time of 3 minutes. The tea can be filtered for greater ease when tasting and the infusion times indicated above are purely indicative, so you can also adjust them according to your own taste. Store in a cool, dry place away from direct sunlight.
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The Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. If we dwell a little more on the name of this tea, we can see that inside it is the particle bai, which means "white". This word is not meant to confuse us regarding the type of tea we are drinking, but rather to tell us about its origins. The Anji Bai Cha green tea, in fact, has the particularity of coming from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suitable for producing white tea, but in the past, processing it in the green tea style in Zhejiang impressed consumers so much that Anji Bai Cha is still produced today. Tea obtained from Bai Ye Yin Hao raw materials, harvested during the whitening phase, has an unusual chemical composition. It contains less chlorophyll, which explains the color, but this, of course, does not affect the taste: chlorophyll is insoluble and does not contribute to the taste or aroma of the tea. Another important thing: Anji Bai Cha contains much less caffeine and other purine alkaloids than normal green teas; significantly fewer polyphenols - only 10-14%; significantly more amino acids - up to 6-7% and in some cases up to 10%. This gives Anji Bai Cha a refreshing, sweetish taste, with a pronounced umami and minimal astringency and bitterness. In the cup, the liquor presents a delicate, complex and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a sensation of freshness similar to that perceived in a meadow at first morning, when it is still possible to see the dew on the grass and feel the moisture rising from the ground. Tasting - Sight and smell. Anji Bai Cha green tea presents buds and whole leaves rolled lengthwise, with a very long, thin and crisp body. The aroma of the dry leaf is already intense, with roasted 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 roasted nuts such as almonds and cashews, sweet vegetal notes and a very elegant floral note on the finish. The liquor, visually, is pale yellow, almost transparent, very bright and clear. Tasting notes. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet at once, with a decidedly high body for a green tea. Then there is a sweet note of beeswax and delicate vegetal nuances that recall fresh broad beans, asparagus tips and steamed carrots. The finish is slightly floral. As the infusions progress, a truly remarkable umami and a salty flavor emerge that overall bring to mind nuts such as pistachios and cashews. There is also a sweet boiled chestnut note on the finish. The floral side stands out with subsequent infusions, in an increasingly decisive way, recalling the liveliness and freshness of wildflowers. Bitterness and astringency are completely absent, body dense and silky. Long, salty persistence, with harmonious vegetal notes that remain on the tongue. Place of origin Zhejiang, China. Production. Anji Bai Cha green tea has a very classic processing method that involves, after a first withering in the open air, cooking the leaves in large woks heated to temperatures around 180°C to block 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 the residual moisture inside them. Preparation. We strongly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain more infusions with different tastes. With water heated to 75°C, you can proceed with a first infusion of 25 seconds and, keeping the water at the same temperature, then continue with multiple infusions increasing the time by 10 seconds each time. This tea has a longevity of about 5 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 75°C for an infusion time of 3 minutes. The tea can be filtered for greater ease when tasting and the infusion times indicated above are purely indicative, so you can also adjust them according to your own taste. Store in a cool, dry place away from direct sunlight.
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