Anji Bai Cha (安吉白茶)
A unique green tea (not white, despite the name) from Anji county known for its pale color and high amino acid content. The albino cultivar produces exceptionally umami-rich, sweet tea with low astringency.
Flavor Profile
Primary Notes
Secondary Notes
Aroma
Body: Light
Finish: Sweet, refreshing
How to Brew Anji Bai Cha
Gongfu Brewing (Recommended)
Traditional Chinese method using a gaiwan or small teapot with multiple short infusions.
| Water Temperature | 80°C / 176°F |
|---|---|
| Leaf Ratio | 4.0g per 100ml |
| First Steep | 30 seconds |
| Subsequent Steeps | 25s, +5s per steep |
| Number of Steeps | 4 steeps typical |
Origin & Processing
Growing Region
Anji Bai Cha comes from Anji County (安吉) in Zhejiang Province . Bamboo forests with cool climate. Origin of Anji Bai Cha.
Processing
This tea has an oxidation level of approximately 2%, placing it in the green tea category.
Pricing Guide
Prices for Anji Bai Cha vary based on quality, harvest time, and source. Here's what to expect:
| Quality Tier | Price Range (per 50g) | Notes |
|---|---|---|
| Mid-Range | $20 - $50 | Quality examples with nuanced flavor |