Highland Premium Anji Bai Cha 2024 | Long Xiang Huang Du

Description

ORIGIN & HARVEST TIME

China, Zhejiang Province, Huzhou Prefecture

CHARACTER

Bright green leaves and silvery, pale yellow infusions characterise this high mountain green tea. Intense sweetcorn aroma, sweet, clean, refreshing, elegant tea. Behind the mellow flavour hides a strong effect and high caffeine content. Anji Bai Cha has thin, membranous, dark-veined leaves, like a particularly bright green brush strokes. It has a floral scent and a recurrent sweet, rich flavour. Due to its extremely high theanine levels, its light, sweet taste is deceptive, as it is considered one of the strongest green teas. It is a beautiful field-green, brightly coloured tea, just like when the barley starts to sprout in the fields.

Contrary to its name, it is a green tea that first appeared in Anji County, Zhejiang Province, in the Song period about 1,000 years ago and has become popular in the last 200 years. Its dry smell is likened to orchids, and the aroma of the brew is reminiscent of fresh vegetables, especially sugar snap peas, with a refreshing spicy, bear’s-wort note and a soft citrus finish. A light, yet rich green tea,  which is brilliantly elegant.

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150 ml water. According to the Gongfucha, it can be infused at 70-75°C, for 30 seconds, 8-10 times.

B) Modern brewing in a jug: 5 grams + 300-500 ml water. It can be infused at 75-80 C°, for 2 minutes, 2-3 times.

BENEFITS

Strong, Refreshing, Bright, Digestive, Stimulating, Sweet, Floral

STRENGTH-CAFF: 8/10