Anji Bai Cha green tea is a Chinese green tea from the famous Zhejiang region. If we look at the name of this tea for a moment, we can see that it contains the particle bai, which means white. This word is not meant to confuse us about the type of tea we are drinking, but rather to tell us about its origins. Anji Bai Cha green tea, in fact, has the distinction of coming from a cultivar, Bai Ye Yin Hao, with characteristics that make it a white variety of camellia. These types of plants are best suited to making white tea but, in the past, the green tea-like processing of these camellias in Zhejiang so impressed consumers that Anji Bai Cha is still in production today.
The tea obtained from the raw materials of Bai Ye Yi Hao, harvested at the bleaching stage, has an unusual chemical composition. It contains less chlorophyll, which explains the colour, but this, of course, does not affect the taste: chlorophyll is insoluble and does not contribute to the taste and aroma of the tea. Another important thing: Anji Bai Cha contains significantly less caffeine and other purine alkaloids than normal green teas; significantly less polyphenols – only 10-14%; significantly more amino acids (mainly theanine, as well as allothreonine, glycine, serine, tryptophan, citrulline, glutamine, alanine, valine and proline) – up to 6-7% and in some cases up to 10%, which is many times higher than normal green teas. Translated with www.DeepL.com/Translator (free version) This makes Anji Bai Cha a refreshing, sweetish taste with a pronounced mind and minimal astringency and bitterness.
In the cup, the infusion presents a fairly delicate and very fresh flavour profile. After the first few sips, a taste of freshly cut grass may prevail on the palate, while in the rest of the mouth there is a slightly sweet sensation due to the process of killing the green. The vegetal character combined with the smooth body of this tea gives a feeling of freshness similar to that which can be felt in a meadow in the early morning when you can still see the dew on the grass and feel the moisture rising from the ground.
Place of origin
Anji Bai Cha Green Tea has a very classic production process which, after an initial withering in the open air, involves cooking the leaves in large woks heated to temperatures of around 180°C to block enzymatic activity and prevent oxidation. After these stages, the leaves receive their final shape and are left to rest so that they lose some of the residual moisture inside.
How to prepare
We highly recommend infusing Anji Bai Cha Green Tea in the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 80°C, you can proceed with an initial infusion of 10 seconds and then, keeping the water at the same temperature, proceed with multiple infusions, each time increasing the time by 5 seconds (10 – 15 – 20 …).
This tea has a longevity of about 5 infusions.
Per una preparazione classica secondo lo stile occidentale si consigliano 2 grammi di foglie (circa 1 cucchiaino) in una tazza da 150 ml con acqua a 80°C per un tempo di infusione di un minuto e mezzo.
The tea can be filtered for easier tasting and the infusion times given above are also purely indicative so you can adjust them to suit your personal taste.
Store in a cool, dry place away from direct sunlight.