Details: About twenty years ago, this special cultivar was found in the northern Zhejiang Province, and it has been a big hit ever since. People, including teamen, wax enthusiastically about the great combination of flavors, sweetness, and body. Mike visited Anji on his recent trip to China. While enjoying some lovely green tea, he also had some black tea made at the same tea factory. It was delicious and brought some back for your enjoyment.
Dry Leaves: Baicha refers the unusual color of these slender leaves. They are very pale, so they are called "white tea". They are not really white tea but rather a special cultivar whose chlorophyll matures much later than normal. So when the tea is made, the leaves become pale.
Liquor: Very light green.
Aroma: A compelling mixture of citrus and vegetal aromas.
Caffeine Level: Caffeinated
Body: This special cultivar creates elevated levels of amino acids. This makes for an enjoyable mouth filling tea.
Flavors: This is generally considered a "wow" tea. The asparagus and citrus flavors are very assertive, when combined with some sweetness from the amino acids, this conjures up a very delicious brew.
Brewing Time: 2 to 3 minutes
Brewing Temp: 175º
