Anji Bai Cha

Anji Bai Cha is grown in Anji, in Zhejiang Province in eastern China. Despite its name, it is a green tea; the term ”Bai Cha” (white tea) refers to the pale spring shoots that develop in cool conditions. The tea is produced by heating the freshly picked leaves to halt oxidation, followed by gentle shaping and drying. During the cool spring period, this cultivar develops unusually light-coloured shoots with a reduced chlorophyll content. This affects the chemical composition of the leaves, resulting in a relatively high content of free amino acids in relation to polyphenols, which contributes to the tea’s mellow and umami-rich character. In the cup, Anji Bai Cha produces a clear, pale yellow infusion with a clean flavour profile. Prominent notes of umami and a gentle sweetness are balanced by a slight astringency. The aromas are characterised by fresh green vegetal notes, young shoots and a subtle minerality. The aftertaste is long and clean, with limited bitterness.

Dosage / 250 ml 2,5-3 g

Temperature 70-80°C

Infusion 2-3 minutes

A Nji Bai Cha is well suited to multiple infusions. The second infusion should ideally be kept brief, as the leaves have already begun to unfurl and release their aromas.

Flavour profile for Anji Bai Cha

This flavour wheel shows the dominant flavour notes and characteristics of the tea: Astringency +, Smoothness ++, Floral, Green notes ++, Mineral +, Herbal, Sweetness +, Umami +.