Anji Bai Cha Green Tea 2024

Introduction to the Provenance

Anji Bai Cha Green Tea originates from the Anji region of Zhejiang Province, China. This area is known for its temperate climate, with moderate temperatures and high humidity, which favor the growth of tea plants. The Anji white tea variety is prized for its delicate and fresh flavor, and is grown in mineral-rich soil. It is essential to drink only tea harvested in the current year to fully enjoy the superior freshness and fragrance.

Harvest Season

Anji Bai Cha Green Tea is harvested in spring, usually between mid-April and early May. Fresh, hand-picked leaves are essential to maintaining the integrity and quality of the tea. It is important to note that green tea must be consumed within the year of harvest to ensure the best flavor and maximum freshness.

Traditional Chinese Infusion Method

It is recommended to use a teapot or a glass cup with water at a temperature of about 80-85°C. Use about 3-5 grams of Anji Bai Cha Green Tea and leave to infuse for 1-2 minutes. This method allows you to extract the delicate flavors and fresh aromas, and you can repeat the infusion up to 3-4 times, with always pleasant results.

European Infusion Method

For the European brewing method, use a teapot and pour 90°C water over 3-5 grams of Anji Bai Cha Green Tea, steeping for 2-3 minutes. The tea can be served directly in a cup, and lemon or honey can be added to further enhance the flavor.

Innovative Cold Infusion Method

To make cold brew tea, add 5 grams of Anji Bai Cha Green Tea to 500 ml of cold water and leave to infuse in the refrigerator for 4-6 hours. This method brings out the fresh and floral aromas of the tea, making it perfect for summer. Cold brewing reduces bitterness and makes the tea smoother, preserving the beneficial nutrients and making it ideal even for those who are sensitive to caffeine.