Hello Tea Friends!
Welcome to day 18 of my advent-ure.
Anji Bai Cha Green Tea/ Anji white Tea from a semi-wild health and environment-friendly high mountain tea garden in Anji county, Zhejiang province, China. Super fresh tasting green tea produced from the rare native Anji Bai Cha (Anji White Tea) tea cultivar, called Anji White Tea due to the white color or its early spring buds, harvested once a year in April, before the buds finally turn green by the end of that month. Picking standard 1 bud plus 1-2 leaves.
Anji bai cha or Anji white tea is a green tea produced in Anji County, Zhejiang Province, China. This tea cultivar was discovered in 1982, is not as widely planted as other teas and has a short harvesting period; it is a comparatively rare tea, and as such, is among the most expensive teas in China.
These leaves are so light, it looks like much more than just 5g. They are also a gorgeous shade of green, it’s beautiful to see on this dark and winter bound day.
They smell very sweet and floral but also toasted and a little grassy.
Steeping Parameters: 5g leaf, 200ml vessel, 80C water.
First Steep: 30 seconds
Once steeped the tea is pale yellow and it smells unbelievable. Thickly sweet grass with oodles of fresh flowers. So fresh! I could sniff it all day. Like a summers rain in a flower garden.
The flavour is much more subtle bit still pleasant. Light and sweet with grass and floral tones along with some butter which slips down with ease.
Second Steep: 1 minute
This is even lighter now but still beautiful. Sweet, silky grass tones with butter, asparagus and fresh flowers. My mouth feels so refreshed and creamy in the after taste, with only a bit of dryness.
I completely forgot how much I enjoy Anji Bai Cha. That freshness is like drinking a warm summers day, it was astounding. While being delicate it maintained flavour and character which just made it charming.
I look forward to seeing what day 19 will behold.