Anji Bai Cha
Anji Bai Cha
One of China’s most famous green teas, beloved for the pale jade color of its liquor, its needle shape, its light sweetness, and its powerful calming effect.
Anji, an area in Zhejiang Province, is the home of this famous, smooth, delicious, extremely healthful green tea. Anji Bai Cha’s leaves are a unique, pale jade. This derives from the fact that the plants grow among tall, dense bamboo stalks, the shade of which limits chorophyll production in the leaf, giving it a whitish color when infused (hence the word bai – white – in the name). This tea is also unique for its high amino acid content, which contributes to its sweetness and powerful calming effect. Some studies have estimated that Anji Bai Cha leaves contain approximately three to five times the amount of amino acid found in any other green tea. This is a great, accessible loose leaf green tea with little to no bitter or dry aftertaste.
Method 1 (Grandpa style): 4g or 2 heaping tbsp. tea, 10 oz. tall glass, 185° water, enjoy directly from cup in which tea is steeping, add more hot water as you wish (and definitely once you are down to about a quarter of the liquid).
Method 2 (Gong fu style): 4g or 2 heaping tbsp. tea, 6-8 oz. teapot or gaiwan, 185° water, 1 min. Steep 4-5 times, adding 15-30 seconds each time.
See our Temperature Guide for help.