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Known in Chinese as “Anji Bai Cha”, Anji white tea derives its name from the almost completely white color of its natural leaves. Grown high in the mountains of Zhejiang Province, the one bud, one leaf picked from the Bai Cha bush offers a light apple green color and a very smooth, rich and slightly sweet taste. The depth of flavor is often described as “liquid silk”. Anji White also has a high level of amino acids, which help to reduce cortisol and produce a calming effect.
Origin: China, Zhejiang Province, Anji County.
Harvest: Spring 2011 (pre-Qing Ming)
Brewing Recommendation: Use 1 tablespoon per 6 oz cup. Heat water until steaming (180º F). Let steep 3-4 minutes. Good for multiple infusions.
Pricing:
2 oz ($25), 4 oz ($45), 8 oz ($90), Sample ($7)
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