Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. Focusing for a moment on the name of this tea, we notice that it contains the particle "bai" which means "white". This word is not meant to confuse us about the type of tea we are drinking, but rather to speak about its origins. Anji Bai Cha green tea is unique in that it comes from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suited for making white tea, but in the past the processing in the style of green tea in Zhejiang impressed consumers so much that even today we find Anji Bai Cha still in production. The tea obtained from the raw materials of Bai Ye Yin Hao, harvested during the whitening phase, has an unusual chemical composition. It contains less chlorophyll, which explains the color; but this, of course, does not affect the taste: chlorophyll is insoluble and does not contribute to the flavor and aroma of the tea. Another important point: Anji Bai Cha contains much less caffeine and other purine alkaloids compared to normal green teas; significantly fewer polyphenols - only 10-14%; and significantly more amino acids (mainly theanine, as well as allothreonine, glycine, serine, tryptophan, citrulline, glutamine, alanine, valine, and proline) - up to 6-7% and in some cases up to 10%, which is many times higher than normal green teas. This makes Anji Bai Cha a refreshing, mellow flavor, with a pronounced smoothness and minimal astringency and bitterness. In the cup, the liquor presents a delicate, complex, and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a sensation of freshness similar to that felt in a morning meadow, where it is still possible to see the dew on the grass and feel the humidity rising from the ground. Anji Bai Cha green tea features gem-like and whole leaves rolled lengthwise, with a very long, thin, and crispy body. The aroma of the dry leaves is already intense, with toasted notes and a sweet hint reminiscent of beeswax. The color is a bright meadow green mixed with a dull yellow-green. Once infused, the leaves release aromas of toasted nuts like almonds and cashews, sweet vegetal notes (carrots and baby peas), and a very elegant floral note at the finish. The liquor appears pale yellow, almost transparent, very bright and clear. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet together, with a decidedly elevated body for a green tea. A sweet note of beeswax and delicate vegetal nuances that recall fresh fava beans, asparagus tips, and steamed carrots are then perceived. The finish is slightly floral. As infusions progress, a truly remarkable umami and a salty flavor emerge that overall evoke nuts like pistachios and cashews. There is also a note of sweet boiled chestnut at the finish. The floral note becomes more pronounced with successive infusions, increasingly vivid and fresh like wildflowers. Bitterness and astringency are completely absent, with a dense and silky body. Long and salty persistence, with harmonious vegetal notes lingering on the tongue. Anji Bai Cha green tea undergoes a very traditional processing method that involves, after an initial withering outdoors, the heating of the leaves in large woks heated to around 180°C to stop enzymatic activity and prevent oxidation. After these stages, the leaves are given their final shape and are left to rest, thus losing a bit of the residual moisture inside. We highly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (approximately 3 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. With water heated to 75°C, a first infusion of 25 seconds can be done, and by maintaining the water at the same temperature, multiple infusions can then be followed, increasing the time by 10 seconds each time (25 - 35 - 45 ...). This tea has a longevity of about 5 infusions. For a classic preparation in the Western style, we recommend 3 grams of leaves (about 1.5 teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 3 minutes. The tea can be filtered for greater ease during tasting; the infusion times indicated above are purely suggestive, so feel free to adjust based on personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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Anji Bai Cha green tea comes from the famous Chinese region of Zhejiang. Focusing for a moment on the name of this tea, we notice that it contains the particle "bai" which means "white". This word is not meant to confuse us about the type of tea we are drinking, but rather to speak about its origins. Anji Bai Cha green tea is unique in that it comes from an albino cultivar, Bai Ye Yin Hao. These types of camellia are more suited for making white tea, but in the past the processing in the style of green tea in Zhejiang impressed consumers so much that even today we find Anji Bai Cha still in production. The tea obtained from the raw materials of Bai Ye Yin Hao, harvested during the whitening phase, has an unusual chemical composition. It contains less chlorophyll, which explains the color; but this, of course, does not affect the taste: chlorophyll is insoluble and does not contribute to the flavor and aroma of the tea. Another important point: Anji Bai Cha contains much less caffeine and other purine alkaloids compared to normal green teas; significantly fewer polyphenols - only 10-14%; and significantly more amino acids (mainly theanine, as well as allothreonine, glycine, serine, tryptophan, citrulline, glutamine, alanine, valine, and proline) - up to 6-7% and in some cases up to 10%, which is many times higher than normal green teas. This makes Anji Bai Cha a refreshing, mellow flavor, with a pronounced smoothness and minimal astringency and bitterness. In the cup, the liquor presents a delicate, complex, and very fresh flavor profile. The vegetal character combined with the soft body of this tea gives a sensation of freshness similar to that felt in a morning meadow, where it is still possible to see the dew on the grass and feel the humidity rising from the ground. Anji Bai Cha green tea features gem-like and whole leaves rolled lengthwise, with a very long, thin, and crispy body. The aroma of the dry leaves is already intense, with toasted notes and a sweet hint reminiscent of beeswax. The color is a bright meadow green mixed with a dull yellow-green. Once infused, the leaves release aromas of toasted nuts like almonds and cashews, sweet vegetal notes (carrots and baby peas), and a very elegant floral note at the finish. The liquor appears pale yellow, almost transparent, very bright and clear. The opening of this Anji Bai Cha green tea is surprisingly salty and sweet together, with a decidedly elevated body for a green tea. A sweet note of beeswax and delicate vegetal nuances that recall fresh fava beans, asparagus tips, and steamed carrots are then perceived. The finish is slightly floral. As infusions progress, a truly remarkable umami and a salty flavor emerge that overall evoke nuts like pistachios and cashews. There is also a note of sweet boiled chestnut at the finish. The floral note becomes more pronounced with successive infusions, increasingly vivid and fresh like wildflowers. Bitterness and astringency are completely absent, with a dense and silky body. Long and salty persistence, with harmonious vegetal notes lingering on the tongue. Anji Bai Cha green tea undergoes a very traditional processing method that involves, after an initial withering outdoors, the heating of the leaves in large woks heated to around 180°C to stop enzymatic activity and prevent oxidation. After these stages, the leaves are given their final shape and are left to rest, thus losing a bit of the residual moisture inside. We highly recommend infusing Anji Bai Cha green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (approximately 3 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. With water heated to 75°C, a first infusion of 25 seconds can be done, and by maintaining the water at the same temperature, multiple infusions can then be followed, increasing the time by 10 seconds each time (25 - 35 - 45 ...). This tea has a longevity of about 5 infusions. For a classic preparation in the Western style, we recommend 3 grams of leaves (about 1.5 teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 3 minutes. The tea can be filtered for greater ease during tasting; the infusion times indicated above are purely suggestive, so feel free to adjust based on personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
