Home >  Tea >  Green Tea > Anji Bai Cha Green Tea - Premium Wild-growing Handmade Anji White Tea Green Tea, 50g
  • Anji Bai Cha Green Tea - Premium Wild-growing Handmade Anji White Tea Green Tea, 50g

  • This item is:
Anji Bai Cha Green Tea - Premium Wild-growing Handmade Anji White Tea Green Tea, 50g
    Price



  • Quantity: 


    Our Anji Bai Cha is from high mountain tea garden in Anji County, China, 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, fertilizer-free tea garden with several small ponds, many different trees, and mountains around it. 


    Prepared correctly, its liquor is described as liquid silk. Vibrant green leaves will brew to a cup color of light apple green, with an extremely smooth mouth feel and rich "umami" or savory taste. Brew to a depth of flavor and a texture that reflects the high theanine content of the leaf. Note its very pleasing mouth feel.


    A luxurious high quality Anji Bai Cha for green tea lovers. 


    Name: Anji Bai Cha Green Tea - Premium Wild-growing Handmade Anji White Tea Green Tea

    Original: Anji County, Zhejiang province

    Harvest time: April 10, 2017

    Picking standard: One bud with two leaves

    Dried tea color: Light yellowish green color

    Shape: Tight, stick shape

    Aroma: Clean and special floral aroma, with light pleasing light orchid aroma

    Taste: Super fresh and brisk, long-lasting sweetness and high floral aroma



    anji bai cha tasting and sanitary standards

    anji bai cha storage and packing

    Anji Bai Cha - Handmade Green Tea


    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, fertilizer-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 Anji Bai Cha meets the European Standard of minimum residue level.

     

    Origin & History


    Anji Bai Cha also know as An Ji White Tea in English is named as a white tea as the color of its leaves are white when unprocessed. The tea itself is a green tea and it originates from Anji County, Zhejiang China and was first recorded in a 900 year old book called "Da Guan Cha Lun" and was thought to be a myth/legend till 1982 until it was discoverd in Zhejiang China. The tea is also know as Chinese green and ji bai cha. The picking season for these plants are very short and only last for 30 days in spring and is known as a spring tea. Anji bai cha is know as a An Ji white tea, but it is actually part of the green teas family. Another name for the tea plant are Ming Qian An Ji. Some call this Ming Qian and Qian An ji Bai instead from its full name. This tea is part of many tea tours and anji bai cha is one of the healthiest teas to consume.

     

    Anji Bai Cha Health Effects


    Anji Bai Cha has a very strong calming effect on the user and has a high level of amino acids, witch in turn reduce cortisol build up. The reduction of cortisol is what causes the soothing effect and the sense of calm and it also reduces stress. A study conducted in 2010 showed that the tea has a high quantity of polysaccharides that effect the blood cells filling them with haemolysis. Haemolysis helps prevent shortness of breath, dizziness, headaches and chest pains. This is also been proven to aid with rapid weight loss. There are many more heath benefits, that this organic green tea provides.

     

    Anji Bai Cha 

     

    Anji Bai Cha Tasting Notes


    Prepared correctly, its liquor is described as liquid silk. Vibrant green leaves will brew to a cup color of light apple green, with an extremely smooth mouth feel and rich "umami" or savory taste. Brew to a depth of flavor and a texture that reflexts the high theanine content of the leaf. Note its very pleasing mouth feel.


    Making Process


    Anji Bai Cha is grown high in the mountains of Zhejiang China (in tea gardens and tea bushes) where they are grown in forests of bright green bamboo. Teas such as Anji white tea are less affected by the extreme colds of the mountains and the extreme heats from the sun. The high grade 1 quality of Anji Bai Cha is to be harvested during the last week of March and also the first two weeks of April. Anything harvested after that will be of lower quality grade 2 Anji Bai Cha as the taste of the Anji Bai Cha will be compromised. Just to recap the harvesting seasons are between The last week of March and the first two weeks of April. They will be picked whilst they are just ripe and transported back in bamboo baskets, with only the highest quality of Anji Bai Cha getting picked. They are then spread out and moved away from direct contact with the sunlight as this will compromise the taste of the Anji Bai Cha. The reason they are spread out is so that they will be easier to dry later. Once this is done the kill-green process can be started. The kill-green process involves heating up the Bai Cha tea to 250-300 Degrees Celsius to stop the leaf oxidation at the wanted leaves so that the tea tastes the best. The tea is then rolled by hand to wrap around itself and this step is done at a lower temperature for three minutes. After this is done the tea can now enter the last stage of production, the tea leaf drying stage (The drying leaves stage in necessary for good taste). First the tea leaves are dried in a drying machine at a temperature of 100 degrees Celsius for around 10 minutes. Then it is left to cool down for 20 minutes and then re dried at a lower temperature for a longer period of time. Then it is cooled down once again and it is either stored or shipped off to be sold.

     

    Storage Tips


    The Anji Bai Cha should be stored in a dry place where there is less the 5% humidity and should also be stored in an area with a minus temperature such as a freezer or a cold room. Before consuming take them out of the cold area and allow for them to cool to room temperature before consuming. Storing for too long in a freezer can alter the taste of the tea as it will eventually form ice crystals inside its cells causing it to taste differently. An Ji Bai Cha green tea overall tastes good if produced correctly.