Highland Premium Anji Bai Cha 2025 | Long Xiang Huang Du

ORIGIN & HARVEST TIME

China, Zhejiang Province, Huzhou Prefecture

CHARACTER

Bright green leaves and silvery, pale yellow infusions characterise this high mountain green tea. This tea is an endlessly fascinating adventure for the tea lover. Though the flavors are soft and pure, I can never quite put my experience into words when I prepare it. In truth, it carries the taste of everything that lies on the border between vegetables and fruits (pepper, chili, tomato, grape, lime) yet all of this appears with elegance, variety, and perfect balance. In addition 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 corn aroma, Floral, Green chili pepper fragrance, Spicy and sweet in a nice balance

STRENGTH-CAFF: 8/10