Anji Bai Cha, Pre-QingmingSpring 2018
Delicate needle-shaped leaves give a pale infusion replete with sweet pea notes. A delightful and rare tea.
Origin: Anji County, Zhejiang Province, China
Cultivar: Camellia sinensis sinensis
99 cups per 100g pack | 38p per cup
(based on 3g/serve, infused 3 times)
Anji Bai Cha is picked early, before the Qingming festival in early April, from the clean tea fields of Anji County. The ‘bai’ in the name means white, which is a reference to the particularly pale leaves, with downy white underside, rather than the tea style, which is green.
Petite long leaves are hand picked to preserve their perfect shape, to a standard of two leaves and a bud. The fresh leaves are then pan fired to stop oxidation, shaped then dried. A mossy, yellow-green colour, the infused leaves release lovely sweet pea flavours.
Like gyokuro, Anji Bai Cha is particularly high in the amino acid L-Theanine, which is used to treat anxiety. As the first pick of the year, the leaves are low in chlorophyll, hence the pale colour, which translates to the liquor.
Infuse 3 times.