An Ji Bai Cha Chinese Tea Green High Quality

Anji White is known as Anji bai cha, produced in Anji County, located in the northern part of Zhejiang Province, where the mountains and rivers are beautiful and the green water flows long. It is also a famous bamboo hometown in China.

Is Anji white tea a type of white tea? Why is it called "white tea"?

Baiye No. 1 is used as raw material. Baiye No. 1 is a tea tree variety of Anji white.
Anji white tea is not white tea, but green tea. The “white” in Anji Bai Cha only refers to the shape, and the processing technology refers to real green tea. Because the tea tree of Anji Bai Cha is a variant of the tea tree, it is a "low temperature-sensitive" tea, and its threshold is about 23°C. Tea trees produce "white tea" for a short time, usually only about one month. Take Anji, Zhejiang, the place of origin, for example. Due to the lack of chlorophyll in spring, the buds germinating before Qingming( Ching Ming Festival)are white. Before Gu Yu(Grain Rain), the color gradually faded, mostly jade white. It gradually turns into white and green leaves after the rain to the summer solstice. In summer, the buds and leaves return to full green, just like ordinary green tea. It is precisely because the magical Anji white is picked, processed, and made during a specific albino period, the bottom of the leaves of the tea after brewing will also show a jade white color, which is a unique characteristic of Anji white.

The shape of Anji bai cha is straight and flat, like an orchid; the color is emerald green and the white tea fuzz is exposed. After brewing, the floral orchid fragrance is high and lasting. The taste is fresh and refreshing, after drinking, the lips and teeth will remain fragrant, and the aftertaste will be sweet and fluid. The bottom of the leaf is bright and green, and the buds and leaves are distinguishable.

What are the characteristics of Anji white tea?

High tea amino acids and low tea polyphenols are the biochemical basis of Anji white tea with high flavor and freshness.
Anji white tea is rich in 18 kinds of amino acids needed by the human body. Its amino acid content is 5-10.6%, which is 3-4 times higher than that of ordinary green tea. It has fewer polyphenols than other green teas, so Anji white tea has a particularly fresh taste without bitterness.

Tea Varieties: Chinese Green Tea—An Ji White/An Ji Bai

Year: 2024

Origin: Anji County, Huzhou City, Zhejiang Province

Tea shape: The dry tea leaves have straight buds with two gentle leaves with fresh green color

Tea Soup: The tea soup is fresh and sweet, bright and yellow.

Taste Features: The tea has a fresh and brisk, delicate floral orchid aroma at the entrance in the mouth. It tastes so gentle, extremely umami, and smooth to drink just like delicious chicken soup.

Storage: Stored in cool, dry condition away from direct sunlight

Efficacy：

1. It can usually regulate the concentration of neurotransmitter substances in the brain to lower blood pressure in patients with hypertension: Anji white tea is rich in GABA, which can lower blood pressure, blood lipid, and blood glucose.

2. Improve learning ability and memory: Anji white tea contains trace elements of manganese, zinc, selenium, and tea polyphenols, which can enhance memory, protect nerve cells, and have great help to brain injury.

3. Function of reducing weight and protecting liver: Long-term drinking Anji white tea can make women slim, whiten and moisturize their skin, and make them healthy.

Brewing suggestions:

First steep: 10-15s, second steep 10s you can adjust your steeping time, which depends on your taste.

Tea to water ratio: 1:50 The water temperature should be around 90°C (194°F)

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