Tea
2026 Anji Bai Cha - Aromatic Spiral
This tea is growing in on the highest peak of the hilly mountains area in An Ji County and blanketed in bamboo forest. Notably, the young leaves were the first picking of the year which representing the most pure and sweet of the variety’s character. Instead of the usual An Ji Bai Cha shape, this tea’s leaves are then carefully hand-processed and rolled in to nicely spiral shape to create deeper flavour. In fact, as you are brewing the teas, the curled leaves will slowly open and reveal its pale jade colour which is the one-of-a-kind character of Bai Ye cultivar because of high amino acid content in the young leaves contributing to the sweetness and calming effect of their infusion. Above all, the leaves are at the lightest in colour and richest in amino acids the early spring before temperatures climb above 25 degrees Celsius. Once the temperature warms beyond this point, the leaves of Bai Ye cultivar are noticeable greener and have changed in character. Take time to appreciate the clean, green tea liquor and high fragrance. As a result, the young and tender leaves are deep in amino acids creating a mild and slightly naturally sweet character that gives you an overall calming feeling. What's more, tASTING UNDERTONES The palate is extremely refreshingly smooth and refined taste, with a high fragrance and sweetness like the honeysuckle. Rich, clean and silky mouthfeel and a lingering subtle honeyed finish. Above all, oRIGIN Tea Master: Mr. Xu, The tea is raised at an altitude of 850 - 950 meters on the mountain growing area of Anji County, Zhejiang Province, China. In fact, hARVEST TIME AND PROCESSING Early April. What's more, 1 young shoot with 2 slight opened leaves were hand-picked, fully hand rolled and then processed. BREWING METHOD Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down). What's more, leaf to water ratio: 2g per 100ml, Brewing time: About 1 minutes. On the palate, tips: Keep the teapot lid open between each steep to allow the hot wet leaves to cool down. Above all, adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. Above all, ideal brewing vessel: porcelain Gaiwan or porcelain tea bowl Recommended Water: To fully appreciate this tea's subtle flavour, we strongly advise to use natural mineral water with low TDS under 120 or filtered tap water at least.
About this product
This tea is growing in on the highest peak of the hilly mountains area in An Ji County and blanketed in bamboo forest. Notably, the young leaves were the first picking of the year which representing the most pure and sweet of the variety’s character. Instead of the usual An Ji Bai Cha shape, this tea’s leaves are then carefully hand-processed and rolled in to nicely spiral shape to create deeper flavour. In fact, as you are brewing the teas, the curled leaves will slowly open and reveal its pale jade colour which is the one-of-a-kind character of Bai Ye cultivar because of high amino acid content in the young leaves contributing to the sweetness and calming effect of their infusion. Above all, the leaves are at the lightest in colour and richest in amino acids the early spring before temperatures climb above 25 degrees Celsius. Once the temperature warms beyond this point, the leaves of Bai Ye cultivar are noticeable greener and have changed in character. Take time to appreciate the clean, green tea liquor and high fragrance. As a result, the young and tender leaves are deep in amino acids creating a mild and slightly naturally sweet character that gives you an overall calming feeling. What's more, tASTING UNDERTONES The palate is extremely refreshingly smooth and refined taste, with a high fragrance and sweetness like the honeysuckle. Rich, clean and silky mouthfeel and a lingering subtle honeyed finish. Above all, oRIGIN Tea Master: Mr. Xu, The tea is raised at an altitude of 850 - 950 meters on the mountain growing area of Anji County, Zhejiang Province, China. In fact, hARVEST TIME AND PROCESSING Early April. What's more, 1 young shoot with 2 slight opened leaves were hand-picked, fully hand rolled and then processed. BREWING METHOD Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down). What's more, leaf to water ratio: 2g per 100ml, Brewing time: About 1 minutes. On the palate, tips: Keep the teapot lid open between each steep to allow the hot wet leaves to cool down. Above all, adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. Above all, ideal brewing vessel: porcelain Gaiwan or porcelain tea bowl Recommended Water: To fully appreciate this tea's subtle flavour, we strongly advise to use natural mineral water with low TDS under 120 or filtered tap water at least.
