ANJI BAI CHA
WHITE TEA from ANJI
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
A modern classic. Quite a rare and unique green tea due to the special cultivar it is made from. Due to the limited geography of this particular cultivar, this tea is very limited. MORE
AROMA
Caramel, fruity
TASTE
Floral, honey
CULTIVAR: Bai Ye Yi Hao
HARVEST: Spring, 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
A modern classic. Quite a rare and unique green tea due to the special cultivar it is made from. Due to the limited geography of this particular cultivar, this tea is very limited. MORE
AROMA
Caramel, fruity
TASTE
Floral, honey
CULTIVAR: Bai Ye Yi Hao
HARVEST: Spring, 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-80 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
"WHITE TEA FROM ANJI"
ORIGIN
A rare variety of tea tree that is cultivated only in Anji, Zhejiang, China. This variety of tea trees has been cultivated and highly valued since ancient times. The yellowish-looking buds are deceptively called white tea (bai cha), easily confusing beginners by turning them into either yellow or white tea. However, technologically this is the green tea, and its striking color is explained by the natural characteristics of the tea bush from which the leaves are harvested.
Calm climate with not too long winters, and humidity of about 80%. The soils in these areas are especially rich in potassium, magnesium, and other microelements. Surrounding plants generously saturate the soil with nitrogen. These natural conditions gave birth to the amazing white tree. The unique taste, aroma, and appearance of the famous green tea is a consequence of three factors - a small amount of chlorophyll (due to the climate), a high content of amino acids (due to the special composition of the soil), and a special combination of essential oils that give an indescribably delicate aroma.
ORGANOLEPTIC
Dry tea leaves have a sweet, caramel, fruity aroma. Notes of burnt sugar, honey, and condensed milk. The warmed tea leaf reveals spruce, resinous, woody notes. The rinsed tea leaf reveals notes of Chinese traditional medicine, very unusual for green tea, reminiscent of the aroma of ginseng, Chinese dried mushrooms, and resinous wood.
The tea produces a very light-colored infusion, reminiscent of white tea. The taste is sweet and refreshing, with floral, honey, and vegetal notes. Thanks to the unique cultivar used in the production of this tea, the tea has unique organoleptic properties and provides an unforgettable tea experience. At 80° the infusion is light, yet rich and saturated. At a higher temperature, tannic notes are revealed in the tea and a slight astringency appears. I would like to note that this tea is very different from the rest of the green tea collection, which makes it highly recommended to try.
A very important point! The version of tea that is currently available is slightly different from the one presented in the series of slides! The description refers to the version that is currently in stock, and is the most authentic Anji Bai Cha!
A rare variety of tea tree that is cultivated only in Anji, Zhejiang, China. This variety of tea trees has been cultivated and highly valued since ancient times. The yellowish-looking buds are deceptively called white tea (bai cha), easily confusing beginners by turning them into either yellow or white tea. However, technologically this is the green tea, and its striking color is explained by the natural characteristics of the tea bush from which the leaves are harvested.
Calm climate with not too long winters, and humidity of about 80%. The soils in these areas are especially rich in potassium, magnesium, and other microelements. Surrounding plants generously saturate the soil with nitrogen. These natural conditions gave birth to the amazing white tree. The unique taste, aroma, and appearance of the famous green tea is a consequence of three factors - a small amount of chlorophyll (due to the climate), a high content of amino acids (due to the special composition of the soil), and a special combination of essential oils that give an indescribably delicate aroma.
ORGANOLEPTIC
Dry tea leaves have a sweet, caramel, fruity aroma. Notes of burnt sugar, honey, and condensed milk. The warmed tea leaf reveals spruce, resinous, woody notes. The rinsed tea leaf reveals notes of Chinese traditional medicine, very unusual for green tea, reminiscent of the aroma of ginseng, Chinese dried mushrooms, and resinous wood.
The tea produces a very light-colored infusion, reminiscent of white tea. The taste is sweet and refreshing, with floral, honey, and vegetal notes. Thanks to the unique cultivar used in the production of this tea, the tea has unique organoleptic properties and provides an unforgettable tea experience. At 80° the infusion is light, yet rich and saturated. At a higher temperature, tannic notes are revealed in the tea and a slight astringency appears. I would like to note that this tea is very different from the rest of the green tea collection, which makes it highly recommended to try.
A very important point! The version of tea that is currently available is slightly different from the one presented in the series of slides! The description refers to the version that is currently in stock, and is the most authentic Anji Bai Cha!
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION