“This is my final spring 2022 green tea from Teavivre. I’ve been interested in Anji Bai Cha for a while, and decided to order a sample along with my green tea gift set. I steeped about 4 g of leaf...” Read full tasting note
“My spring greens from Teavivre arrived at last after being stuck in customs for nearly 60 days. I was worried about the delay affecting freshness but if this Anji Bai Cha is any indication, they...” Read full tasting note
“I had read that one of the reasons Anji Bai Cha is so healthy for you is because less of the theanine is converted to chlorophyll, and therefore, it has a much higher theanine content, ~3-4% higher...” Read full tasting note
Is Anji Bai Cha a white tea?
No – the name of this tea is understandably confusing, but in reality this tea is a Hong Qing-process type of green, non-fermented tea. The name contains ‘white tea’, bai cha, because it is made from a special tea species, Bai Ye No. 1. In the month or so of spring each year when the average daily temperature is below 23 degrees, the leaves of this species remain chlorophyll-deficient, resulting in a yellow-white appearance – and tea picked from these bushes during this period will retain that color throughout both drying and brewing. The color is a unique feature of this Anji Bai Cha green tea.
This tea was picked prior to Gu Yu with the one-bud, one/two-leaf standard. Compared to other green teas, Anji Bai Cha is particularly rich in amino acids, lending it both a full-bodied taste as well as a soothing effect on the drinker.
When brewing we recommend using a transparent glass teapot and cup, so that you can watch the leaves stretch and unfurl as they brew. The tea itself is sweet, mellow, and smooth, with a notable umami note as well.
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