While this tea is wonderful brewed in the traditional range for green teas, we discovered something remarkable when preparing it at 195°F for 3 minutes. At this higher temperature—provided the tea is not over-steeped—the tea opens dramatically. Its sweetness becomes even more expressive, accompanied by an enticing fruity, nutty aroma that fills the cup. A pleasant touch of briskness and the faintest hint of fresh grass add complexity without overwhelming its naturally smooth character. The result is a tea that is both invigorating and deeply refreshing.

We encourage you to experiment with brewing temperatures and discover the expression you enjoy most. For us, 195°F revealed a side of Anji Bai Cha that was simply too good not to share.

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 bud set 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 Anji County, Zhejiang Province.