Hi. Today in our Tea Time section we enjoy a really special tea: Anji Bai Cha. It is a top quality green tea that comes from the Chinese region of Zhejiang.

It is clear that it is a different tea by the form of its leaves: long and thin, and with a fresh aroma with much presence. It is this aroma that advances us that we are facing a tea of ​​very high quality.

We will use for this occasion a porcelain Gaiwan. We pour about three grams of tea, to add water to about 70 degrees. Finally let the infusion for a couple of minutes, in order to get the best taste.

When pouring the water the aroma of the infusion comes with more presence, strange for a green tea. When opened, leaves show themselves with a whiter color, which gives its name.
Special mention to imperial picking (two leaves and a stem), which means nothing more than quality and manual processing.

At this point, the color of the infusion is a soft yellow, which contrasts with the strong fresh aroma. The infusion is so clean, due to fresh quality leaves.

A special mention, to its flavor. Very good, very fresh with fruity details. It really far different taste than other well-known varieties. It also leaves a very pleasant aftertaste in the mouth.

Anji Bai Cha is a tea that was discovered just 40 years ago, but that has found its own place among the fans of high quality green tea by its own merits.

When gathering for all its qualities you find yourself facing a tea difficult to compare with other varieties, with a lot of personality, and above all it’s a very good tea.

Well, that’s it for today in our session dedicated to this green tea Anji Bai Cha. We remind you that we are at your disposal in our teahouse in Barcelona, ​​as well as in our online tea shop and here in our blog.

You have a video version of this entry on our Youtube channel.

Thank you very much and see you soon!!

Anji Bai Cha
Anji Bai Cha