2013 Spring Wild-growing Handmade Premium Anji Bai Cha(white tea) Green Tea, 15g sample(EU standard) 2012 Spring Wild-growing Handmade Premium Anji Bai Cha(white tea) Green Tea, 15g sample(EU standard) [188]

Our Anji Bai Cha is from high mountain tea garden in Anji, which is picked one time in a year, to make sure its extremely high quality and thick taste. This is our ecological-friendly tea garden, which is pesticide, fertilzer-free tea garden with several small ponds, many different trees, and mountains around it. So when we send our samples to be tested in China National Institute of Tea Research, our tea meets the European Standard of minimum residue level.

Our Anji Bai Cha, with fresh nutty aroma for the fresh leaves; when brewing, the light, delicate, charming orchid aroma comes out with sweet tea liquid.

Anji Bai Cha is a type of green tea from Anji county, Zhejiang province. The reason why it is called white tea, because its buds are light green white and won't turns to green after April 22-23 each year. So its picking time is extremely short.

Anji Bai Cha is a special tea variety, which highlights its extremely high percentage of amino acid, around 7-11%, whereas other green teas contains only21-4% of amino acid. So that is why this tea is super fresh and sweet.

Note: tested for EU market.

Tea tree: Anji Bai Cha bush

Harvest time: April 10, 2013

Picking standard: One bud with one or two leaves

Shape: Tight, needle shape

Dried tea color: light yellowish-green hue

Aroma: fresh & clean flower fragrance

Dried tea color: light yellowish-green hue

Taste: super fresh, sweet, mellow, and high floral aroma

Brewing vessel:Glass Cup, Glass Gaiwan or porcelain pot.

Water: purified or mineral water is the best.

Brewing water temperature: between 85°C and 90°C(185°F to 194°F)
Used tea amount: 2-3gram of tea for 200ml(cc) glass cup or pot per infusion.

Brewing steps:

1) Warm up- First to warm up the vessels, then to pour out the hot water;

2) Smell dried tea fragrance- Then put the teas in glass cup/pot, and shake the vessel gently for about 3-5 seconds, then smell the dried leaves aroma.

3) First infusion- pour 1/3 of the hot water into the cup again for the first infusion, rotate the teas gently inside the water and smell the pleasing floral aroma, next to steep for around 1-2 minutes before sipping the tea liquid.

4) Second infusion- re-pour the hot water inside the vessel, and steep it for 2-3 minutes for second infusion. The successive infusion time can be 1 minute longer than previously until the tea liquid taste is weak.

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