Anji Bai Cha means White Tea from Anji. However, although it’s green tea. Its cultivar is ‘Bai Ye 1’ as the unprocessed leaves are white. The tea liqueur is described as ‘White Jade’. It is a semi-baked fixed green tea, and the fresh leaves go through withering, pan-frying, shaping and drying.
Anji white tea contains 5-10.6% of amino acids (mostly theanine) which is about 2-3 times of ordinary green tea. The leaves are usually plucked from shaded tea plants; this is the reason for its higher theanine content (compared to other greens). Theanine is thought to make a significant contribution to the flavour of the tea beverage, as it mellows the bitter notes of it and brings out sweeter umami taste.
Certainly, one of the most delicate yet complicated green teas I’ve ever tasted. I did taste subtle sweet and vegetal notes (bok choy), some floral aromas (especially on the dry leaves) and some creaminess. Happy to have finally experienced this tea.
Source: Tea and Tea Products Chemistry and Health-Promoting Properties, 2008
Type: Green Origin: Anji, Zhejiang
Harvest time: 2020
Leaf colour: Tones of vibrant green on needle shaped leaves
Liquor colour: Jade white Tea Aroma: Vegetal and floral Tea taste: Slightly sweet with complex floral, nutty, vegetal, creamy and umami notes. Steeping: Place 3 g of tea leaves in a gaiwan/teapot. Add 100 ml water at about 85°C. Steep for 5 seconds and rinse the liquid out. Steep for 15 seconds. To each consecutive infusion add 10 seconds. You can infuse up to times or until the taste is lost.
Shelf life: One to two years