Anji Bai Cha is a very unique and exquisite green tea with nutty, umami and sweet taste.
DRY LEAF: Wiry bud sets that are bright green and yellow that looks almost florescent bright. Full of floral, nutty and sweet aroma.
WET LEAF: Pale green with a nose that consists of sweet corn, nutty and umami.
CUP: A beautiful pale green with again lot of umami. Notes of sweet boiled corn, peas, soy and a sweet finish. Very pleasing.
1 level tbsp or 2.5 gm per 8 oz cup
2 mins. Second steep 3 min.
Anji Bai Cha literally means "white tea" from Anji, a region in Zhejiang province of China. The reason it is called white, although a green tea, is because of the very pale appearance of the budset that is picked to make this tea.
The processing of Anji Bai Cha differs from other green teas in that the leaves are not rolled. This keeps the flavor mild but the taste is still deep.
The cultivar that is used to make this tea was discovered only in the early 1980s. It has since been propagated in other parts of China. This batch of tea comes from Fan Jing Shan (Buddha and Clean Mountain) in Guizhou province - a mountainous area that is removed from the industrialized and polluted parts of the country. The soil that is rich in minerals imparts more depth and a longer finish to the tea.
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I was at first put off by the relatively high price of this tea that I had never heard of, much less tried, before. But I decided to spring for it as an experiment. Is it worth the money? After drinking the tea for several weeks, I think it is well worth the money. Just the experience of seeing the bright green tea leaves makes me happy and the fragrances of the dry and brewed tea are wonderful and soothing. I tend to detect a strong smell of corn from the liqueur; very seasonal here in August when I am writing this review. I’m very glad I decided to get this special tea.
Delicious, lots of umami with notes of fresh sweet peas