Anji Baicha is an ancient tea from northern Zhejiang Province that has been rediscovered and made into one of the most fabulous and sought after green teas in China. It is loaded with asparagus and citrus flavors. "Baicha" refers to the special cultivar (tea plant) used to make this tea. The first few leaves are lighter (or whiter) than normal because there is less green chlorophyll in the immature leaves.
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||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.
||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.
||Very light green.
||A compelling mixture of citrus and vegetal aromas.
||This special cultivar creates elevated levels of amino acids. This makes for an enjoyable mouth filling tea.
||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.
||2 to 3 minutes