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Anji White Tea Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
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Description
- Chinese: míng qián ān jí bái chá chūn chá
- Translation: Pre-qingming Anji White Tea Spring Tea
- Type: Green Tea
- Cultivar: Anji White Tea
- Origin: Anji, Huzhou, Zhejiang
- Harvest Date: 2025/03/25
- Storage Methods: Refrigeration, Sealing, Moistureproof, Avoid light
- The term ‘white tea’ or ‘bai cha’ was first mentioned all the way back in the Tang Dynasty. Lu Yu, today regarded as China’s ‘tea saint’, mentioned in his book ‘The Classics of Tea’ that there’s a ‘white tea mountain’ east of Yongjia County, where the tea leaves are as white as paper and consumed by the common folks.
Later during the 12th century, ‘white tea’ was mentioned again in emperor Huizong’s ‘Da Guan Cha Lun’ (Perspective on Tea) in which he described it as a tea plant with jade white leaves. - Anji White Tea, a kind of famous tea of the Han nationality. Anji White Tea processed by the tender leaves of white tea according to the processing method of green tea, is a green tea category. Of course, it was not only a kind of rare species of tea bush, but also a very precious tea category. As the raw material is collected from a tea bush, which all tender leaves are present white, so, the Anji White tea present white.
- Each harvest season this rare Anji White Tea offer flavors exceptional flavors of spring. Rich in amino acids, Anji offers a umami flavor unusual for a Chinese green. In the 1980s, in a bamboo forest above the Huang Pu River in the mountains of Zhejiang Province, this varietal, thought to be extinct, was re-discovered. Not widely sold outside China, it is an exceptional green tea. Given its process of manufacture, it is, in fact, a green tea despite the name "white". Research has found that this cultivar to be rich in amino acids having roughly double the amount of other green teas.
- Anji White Tea is cultivated in the cool, mountainous region of Anji County, where a combination of limestone-rich soils and low average temperatures enhances its amino acid levels, resulting in its signature umami depth. The area's early spring frosts delay bud growth, contributing to the tea's characteristic pale leaves and vibrant, fresh flavor.
- Anji White Tea - Unfurled they look so tender and perfect that they seem barely plucked from the branch of the tea plant. They release a lush scent of greenery mixed with fresh grass and asparagus with light notes of white flowers. The pale liquid slides suavely and smoothly through the mouth. The sweet and tart attack swells to aromas of ground cherries and fresh beans.
- A timeless favorite, Anji White Tea is all about freshness! Unoxidized and bright, green tea is known for its light, clean taste, natural sweetness, enticing scent, and easy-drinking feel.
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Glass Cup Brewing Method:
-The ratio of green tea to water is 1:50, and a glass cup of about 300ml can pour 5g of tea;
-Pour water into the cup (the water temperature is 80~85°C), pour it slowly along the wall of the cup, and let the tea leaves fully infiltrate. The speed of water injection should not be too fast.
-Wait for 3 to 5 minutes, and you can drink the delicious, green tea soup, and then when you drink 1/3 of the teacup, you can refill the water again, usually brew three times.
Anji White Tea Spring Tea
$9.67
Sample 10g