Anji Bai Cha

Anji Baicha is a Chinese green tea from Anji in Zhejiang province. Despite its name, which means ”white tea from Anji”, it is classified as green tea because the leaves are heat-treated to stop oxidisation. The tea is made from young, light-coloured leaves of a particular cultivar with a low chlorophyll content, which gives it its characteristic pale colour. The flavour is mild, sweet and fresh, often with hints of umami and notes of spring primroses.
Origin: Anji, Zhejiang, China. Harvest: spring 2025.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 70-80°C

Infusion 2-3 minutes

A nji Bai Cha lends itself well to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer to allow the flavours to deepen and the nuances to emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.