Green tea Anji Baicha fresh corp 2020
Fresh corp from Zhejian Province, green tea with rich umami taste, full of amino acids. A bouquet of ready-made tea is fresh and light, grassy-floral. The aroma is soulful and tender. The taste is soft, juicy, sweet and clean, with a thin berry acidity and a refreshing aftertaste.
It is best brewed in gaiwan, the lid of which will briefly delay a delicate, volatile aroma. Cool boiling water to 75-80 ° C. The proportion of tea leaves to water: 3-4 g per 100 ml. Drink strait with a gradual increase in exposure. Withstands 7 tea leaves.
Great tea, clean and light, like a fresh breeze on a summer morning. Easy to handle and generous in return. Perfectly quenches thirst, refreshes perception tunes to positive thoughts
The Anji Bai Cha is a Chinese green tea coming from the famous region of Zhejiang. If you look closely to the name of this tea you can notice there is the term bai in it which stands for white. This word doesn’t want to confuse us about the kind of these we are drinking but, instead, it tells the origin of it. The Anji Bai Cha, in fact, comes from a particular cultivar, the Bai Ye Hin Hao, with the usual characteristics of a white varietal camelia. This plant is surely more suitable for producing white teas but, in the past, a lot of people was impressed by the results obtained with green tea processing on these camellias in Zhejiang region so today we still have a consistent Anji Bai Cha production.
In the cup this tea shows a delicate and a lot fresh flavor profile. After some sips on the palate it comes off a fresh cut grass note while, in the rest of the mouth, there is a light and diffuse
sweetness coming from the killing of the green process. The vegetal profile together with the soft body of the infuse give a general sense of freshness like the one you can feel early in the morning in a meadow with still the dew on the grass and a some humidity coming from the ground.
Place of origin Zhejiang, China Production
This green tea has a kind of classic processing so, after a brief withering phase outdoor, the tea leaves are backed in big woks which were heated up at about 180°C in order to stop the enzymes activity and so prevent the oxidation. After these processes the leaves are shaped in their final form and then they could rest until they lost all its left humidity.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 80°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20 ...)
This leaves could be steep about 5 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 80°C water for a steeping time of one minute and an half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
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