An exciting, spring-fresh Anji Bai Cha green tea from Anji County, Zhejiang – the original home of this widely celebrated Chinese tea.
The leaves have been plucked early in the year pre Qing Ming, which means before the early rains of spring when the bushes that have lain dormant over the winter months begin to rouse, and the precious first buds of the year slowly emerge, dense with nutrients and rich flavour.
When processed, the leaves flatten into long, paper-like, emerald needles that unfurl into almost transparent pale leaves with a strong vein. They produce the lightest pine-green infusion with an amazing aroma of fresh, light fruit and vegetables (cucumber and sugar snap peas), and warm hay and meadow flowers.
This Anji Bai Cha is buttery-smooth in the mouth, with a calming energetic quality that exudes superb sweetness and a deep umami that comes about as a result of the amino acids that have gathered in the tea bushes over winter. This rich and vibrant quality is much the reason that Anji Bai Cha is so celebrated, as so often first harvests are for their unique flavour profiles. This delicate and unique tea ought to be enjoyed on its own, though some lightly salted crisps or rice cakes can help rouse your taste buds and highlight the flavours of the tea.
