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“Starts off with a surprisingly intense marine flavor of kelp and seawater, later steeps are more sweet and less salty. Handles boiling water well.” Read full tasting note
Bai Cha usually means one is talking about a white tea. But in the case of the highly sought after An Ji Bai Cha, the reference is to the color of the leaves of the Bai Ye cultivar. This cultivar has only come to the attention of the larger tea drinking community since around the turn of the century but has become hugely popular both domestically and internationally. Indeed, that domestic popularity contributes to it’s scarcity and price outside of China.
The leaves of this cultivar are higher in amino acids than most other cultivars, contributing sweetness to the taste and a feeling of calmness to the drinker. The unfurled leaves of the budset after steeping reveals the characteristic fold along the length of the leaf.
The demand for this tea means that the cultivar is being planted in many other regions of China. While they may also be great, it is fantastic to be able to taste this tea from it’s original terroir.
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