Beautiful handmade jade green and olive green leaves with a little bit of white hair traditionally made using the Bai Ye Yi Hao cultivar. This famous Chinese green tea has a curious name that sometimes confuses people into mislabelling it a white tea when it is in fact produced like a green tea. Truth be told, the origin of its name is due to a special trait that can be used to help measure its authenticity… Anji Bai Cha leaves actually turn white with green nervation once they are infused. After infusing one can also contemplate the careful two leaves and bud hand-plucking technique that was used to produce this tender tea.
Origin: Hu Zhou, An Ji, 850 m. Zhejiang, China
Harvest: Pre Qing Ming Spring, 2011
Color of liquor: light greenish-yellow
Aroma: fresh grasslands, nutty, baked bread, apple, asparagus
Flavor: fresh grass, chestnuts, lightly baked, well-rounded sweet-bitterness
Temperature: 75º c
Steeping time: 2 min; 3min; 5min