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Anji Bai Cha, Pre-Qingming

Spring 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.  

Brewing Guidelines

  • 3g
  • 150ml
  • 1min
  • 70/80°C
Infuse 3 times. 

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