Organic Anji Bai Cha 2024 | Green Tea Essence

Description

ORIGIN & HARVEST TIME

China, Zhejiang Province, Huzhou Prefecture, 2024

CHARACTER

Despite the tender, translucent buds, this tea is a particularly aromatic and strong variety of our favourite Chinese green tea. The infusion is greener, tastes more mineral, more vegetal with green pepper character and long lasting aftertaste. The most surprising thing in this tea is the strong pepper and spice flavour that accompanies the typical sweet taste. Really interesting.

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. Premium Anji Bai Cha tea is harvested from the bushes of high mountain tea gardens at an altitude of around 1100 m above sea level. The season starts about a month later than teas from lowland tea gardens. Harvesting lasts only about a week, as the white, tender tea sprouts turn green very quickly.

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, Vegetal

STRENGTH-CAFF: 8/10