About Anji Bai Cha
An exciting, spring-fresh Anji Bai Cha green tea from Anji County, Zhejiang. Picked in early spring before the rainy season, this is one of China’s most prized and scarce teas that is widely celebrated when it comes into season. Once processed, the leaves flatten into long, paper-like, emerald needles that unfurl into nearly transparent pale leaves with a prominent vein. They produce a light pine-green infusion with an amazing aroma of fresh, light fruit and vegetables (cucumber and sugar snap peas), along with warm hay and meadow flowers. Anji Bai Cha has a velvety texture, a calming quality, and a pleasant sweetness with a hint of umami.
About Anji Bai Cha
Anji Bai Cha is cultivated in the picturesque region of Anji in Zhejiang, China, the original home of this esteemed Chinese tea. This area is renowned for its rich tea tradition and ideal climate for producing high-quality green tea. The tea leaves grow in the mountains at an elevation of about 300 metres, where they receive abundant sunlight.
Cultivation
The leaves are picked in early spring before the Qingming Festival, as the tea bushes awaken from winter dormancy and the first nutrient-rich, flavourful buds emerge. Harvesting is done exclusively by hand to ensure the highest quality.
Effects
As with all teas, Anji Bai Cha has some caffeine as well as containing L-theanine, an amino acid renowned for its calming effects. This harmonious blend makes Anji Bai Cha both invigorating and soothing. The tea’s antioxidants, like polyphenols and catechins, help boost the immune system, support heart health, and have anti-inflammatory properties.
How to enjoy
Our Anji Bai Cha is best enjoyed pure and in quiet moments to fully appreciate its complex aromas. This tea pairs excellently with light snacks like almond biscuits or fruit salads. It is just right for a relaxing afternoon tea or a special late morning ritual.
How to Steep
