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“A snapping cold. When it gets to a certain negative the houses crack. It can be rather frightening in the middle of the night. I had a point to this but I’ve lost it amid the kids badgering me for...” Read full tasting note
Anji Baicha, a type of green tea, is renowned for its exceptional quality and taste. Its vibrant green and yellow colors resemble a phoenix feather, while its appearance is bright and oily. The tea emits a fresh and long-lasting aroma, enticing the senses. The flavor is incredibly refreshing and smooth, with a clear and bright liquor. The leaves are tender, featuring white leaves with green veins. Anji Baicha stands out with its high amino acid content, which is 3-4 times higher than ordinary green tea.
Unlike other green teas, Anji Baicha has fewer polyphenols, resulting in a uniquely refreshing flavor without any bitterness. The name “Anji Baicha” originated from the discovery of white tea trees in Anji in the 1930s.
It’s called “Bai Cha,” which translates to “white tea” in English, not because it’s a white tea, but due to the color of its unprocessed tea leaves.
The leaves of the Anji Bai Cha cultivar, known as Bai Ye Yi Hao, are almost completely white before they’re picked. These trees produced young leaves as white as jade, gradually turning into white and green as they mature. This is primarily due to the low amount of chlorophyll in these leaves. The lower chlorophyll content not only gives the leaves their distinctive pale color but also contributes to a higher amino acid content, which provides a sweet and delicate flavor profile for the tea.
Anji Baicha has earned numerous accolades for its outstanding quality, including the prestigious Zhejiang Province First Class Famous Tea Award. It truly lives up to its reputation as a remarkable tea variety.
Gongfu Style Brewing:
For an authentic Gongfu style experience, brew with 3g of tea leaves and 100ml of water in a gaiwan. Steep for approximately 40 seconds on the first infusion, 25 seconds on the second infusion, and 40 seconds on the third infusion, using water at 185ºF (85ºC).
Western Style Brewing:
For a more relaxed approach, opt for Western style brewing. Use 4g of tea leaves and 400ml of water in a teapot, brewing for around 3 minutes at 185ºF (85ºC).
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A snapping cold. When it gets to a certain negative the houses crack. It can be rather frightening in the middle of the night. I had a point to this but I’ve lost it amid the kids badgering me for stuff… Moving on to the notes I took before this Aroma from the infusing tea – Cream and veggies. Very slight stone fruit. Hay.
Liquor aroma – spinach water and a … green beans cooked too long?
Liquor color is clear, lightly green, and lightly gold. Clean.
Flavor is vegetal. Bits of hay. Creamed asparagus (which to be honest sounds disgusting but oddly satisfying in tea)
Smooth mouth feel.
Wet leaves: An interesting note.
First infusion is definitely the best. Bits of spice in the second. Like a slightly pepper-forward blend. Vegetal notes of corn husk, fresh spinach, green beans?
