China Zhejiang Anji Bai Cha 100 g.
• Character Fresh, full-bodied, mild
• Infusion time 2-3 Min.
• Gram for 1 litre 12 g
• Growing altitude in meters 150
• Growing area Zhejiang, Anji
• Harvest period 03 - 04
• Temperature in degrees Celsius 80
• Leaf: Delicate, pastel green, elongated and tightly twisted
• Cup: Crystal clear, jade green to honey gold
• Specials The leaf of the Bai Cha from Anji comes from a rare variety of the tea plant that was discovered growing wild in 1930 and first cultivated by farmer Liu Yiming in 1982. He named the cultivar 'White Tea No 1'. At the beginning of spring, the first buds are jade-white, but after 15 days they turn bright yellow-green. Bai Cha, white tea, is thus a reference to the cultivar. As a pure green tea, it ranks as one of China's top 10 teas.
Anji Bai Cha is a famous, high-quality green tea from Anji in the Chinese province of Zhejiang. Despite its name (“white tea”), it is a green tea, as it is made from almost white buds and young leaves, which form into slender needles during processing and offer a fresh, floral taste with plenty of theanine and sweetness. It is harvested only once a year in the spring and is known for its light, slightly yellow-green infusion and delicate, vegetal aroma reminiscent of orchids and citrus fruits, as well as its high amino acid content.
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