“This is a scrumptious, organic anji bai cha. This tea is picked in the Spring. My purchase was made a year ago, and the tea has been stored since then in small portions in the freezer or...” Read full tasting note
Producing place: Anji, Zhejiang Province
Grade: Superior, Organic
Shape: straight, oblate, as the shape of orchid
Tea soup: limpid, bright
Fragrance: strong, fresh, cool
Mouth feel: fresh, sweet, producing saliva
Brewing method: boiled water of 80 to 85 Celsius degrees, glasses are preferred
Anji bai cha is made with green tea process, and should be treated as a green tea. The name, anji bai cha, meaning “anji white tea,” was given because it is picked from the white tea variety of tea bushes and because the tea is a very light, luscious, high-grown green tea. Anji bai cha contains one of the highest levels of the calming amino acid l-theanine of any tea. It is of white color because its raw material is adopted from tea plants whose tender leaves are white. This organic anji bai cha, bright and lubricating, is of a fine and elegant figure, its shape being like a feather, and its color being as jade green frost. After it is brewed, the leaves unfold naturally, appearing jade white color with emerald green veins. Anji white tea has a strong and fresh aroma, which lasts very long. It harbors a special charm that other green teas don not have, namely its cooling fragrance just like as white snow dancing down to the gracile bamboos. That’s might be the local charm of Anji. Beside, Anji white tea has a glycyrrhizin taste, sweet and fresh. Anji white tea, with small amount of tea polyphenol, contains the largest amount of amino acid among all teas, that’s why it only has slight bitterness but with strong health-caring efficacy.
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