Bai Cha (“white tea”) is in fact a green tea. It comes from the Anji white-leaf cultivar, whose young spring leaves grow in almost white because they carry very little chlorophyll. That gives the tea more amino acids and less bitterness than most green teas: a fresh, sweet, brothy cup with a light orchid-like aroma.
This batch is the Anji cultivar grown in the Lishui hills of Zhejiang, not in Anji County itself. The dry leaf is slender and pale green, like small feathers.
Glass or gaiwan: 3 g of leaf, water at 80–85 °C (176–185 °F), 1–2 minutes; do not use boiling water. Good for 3 infusions.
Mug: 2–3 g in 300 ml of water at 80–85 °C for 2–3 minutes.
Ingredients: Green tea. Storage: Keep sealed, cool and dry, away from light and strong odors; refrigerate after opening for best freshness.
We haven’t tasted this batch yet; tasting notes describe this style of tea in general.
- Origin: Lishui, Zhejiang, China (Anji white-leaf cultivar)
- Type: Green tea
- Net weight: 100 g
- Shipping: Ships from Shenzhen, China – see Shipping & Handling
