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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 specific stage of spring growth, take on a particularly light color. This characteristic is linked 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 using the green tea method. It is precisely this particular combination of cultivar, harvest period, and processing that gives Anji Bai Cha its distinctive characteristics. In the cup, it has a delicate, complex, and very fresh profile. The vegetal character combines with a soft, silky body, accompanied by pleasant sweetness and a clearly recognizable umami component. The fresh, vegetal notes recall 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 lengthwise, with a very long, thin, and crisp body. The aroma of the dry leaves 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 of carrots and young peas, and a very elegant floral note on the finish. Visually, 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 an especially full body for a green tea. Sweet notes of beeswax therefore emerge, along with delicate vegetal nuances reminiscent of fresh fava beans, asparagus tips, and steamed baby carrots. The finish is initially characterized by a light floral note. With subsequent infusions, the profile gradually becomes more complex: an intense umami component emerges, together with a pleasant savory note recalling nuts, particularly pistachios and cashews. A delicate nuance of boiled chestnut 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 finish is long, characterized by harmonious savory and vegetal notes that linger on the palate. Place of origin: Zhejiang, China. Production: Anji Bai Cha Green Tea undergoes a very classic processing method which, after an initial outdoor withering, involves heating the leaves in large woks at temperatures of around 180 °C to halt enzymatic activity and prevent oxidation. After these stages, the leaves are given their final shape and left to rest so that they can lose some of their remaining 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 first infusion of 25 seconds 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 can withstand approximately 5 infusions. For a classic preparation in the Western style, 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 can be filtered for greater ease while 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.
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 specific stage of spring growth, take on a particularly light color. This characteristic is linked 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 using the green tea method. It is precisely this particular combination of cultivar, harvest period, and processing that gives Anji Bai Cha its distinctive characteristics. In the cup, it has a delicate, complex, and very fresh profile. The vegetal character combines with a soft, silky body, accompanied by pleasant sweetness and a clearly recognizable umami component. The fresh, vegetal notes recall 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 lengthwise, with a very long, thin, and crisp body. The aroma of the dry leaves 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 of carrots and young peas, and a very elegant floral note on the finish. Visually, 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 an especially full body for a green tea. Sweet notes of beeswax therefore emerge, along with delicate vegetal nuances reminiscent of fresh fava beans, asparagus tips, and steamed baby carrots. The finish is initially characterized by a light floral note. With subsequent infusions, the profile gradually becomes more complex: an intense umami component emerges, together with a pleasant savory note recalling nuts, particularly pistachios and cashews. A delicate nuance of boiled chestnut 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 finish is long, characterized by harmonious savory and vegetal notes that linger on the palate. Place of origin: Zhejiang, China. Production: Anji Bai Cha Green Tea undergoes a very classic processing method which, after an initial outdoor withering, involves heating the leaves in large woks at temperatures of around 180 °C to halt enzymatic activity and prevent oxidation. After these stages, the leaves are given their final shape and left to rest so that they can lose some of their remaining 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 first infusion of 25 seconds 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 can withstand approximately 5 infusions. For a classic preparation in the Western style, 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 can be filtered for greater ease while 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.
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