|Origin||Anji, Zhejiang China|
|Tea Type||Green Tea|
|Harvest Season||Spring 4th April 2020|
|Tea Processing||Picking → Withering → Drying → Kill Green → Sorting|
|Recommended Brewing||3g to 150 ml, at 75°C for 45s|
Discovered in early 1982, this albino variant of tea was discovered due to its unique pale white appearance. and subsequently cultivated for bigger tea plantation.
This tea is one of the 2 famous teas produced in Anji, the other is the Anji Huang Jin Ya.
Harvest is typically in Spring with fine picking of tea buds. Anji Bai Cha is not only tasty, but highly nutritious as well, it’s theanine levels are 4-5 times that of normal green teas.
Sweet chestnuts, umami.
Packed in 50g loose in Tea Caddy.