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Anji Bai Cha
Anji Bai Cha
Anji Bai Cha
Anji Bai Cha
Anji Bai Cha
Anji Bai Cha
Anji Bai Cha
Anji Bai Cha

Anji Bai Cha

99,00 kr
#301150

When translated “Anji Bai Cha”, it means “white tea from Anji (a province in eastern China)” – but it is actually a green tea. The name is because the leaves appear almost white before they are picked. They come from trees that were thought to exist only in legends – but a few specimens of the trees were found in the 1980s. The leaves are very long, slender and needle-shaped, and in the cup they are light green, as if they came straight from the tree.

Anji Bai Cha has the essential taste of "high mountain" teas: Aroma of fresh grass, asparagus, beans, orchid and honey. Fresh and exquisite, long vegetal aftertaste with notes of flowers. Mild and well-balanced.

Ingredients: green tea.
Size 50 gram
Packaging Bag
Preparation

Anji Bai Cha is brewed in a small teapot or gaiwan (cup with a lid). Use 1 tbsp. tea.
The water must not boil for a long time, as you boil the oxygen out of the water.
The leaves are poured with 80 degree hot water.
Infusion time: 1-2 minutes.
The leaves can be used 2- 3 times.

Tip

If you only brew one cup / glass at a time, you can use a kopsi or "fill-yourself" teabags, where the leaves can flow freely and thereby give off the fine aroma. When using copy or "fill-yourself" teabags can also be brewed on the leaves again.

By small pot is meant possibly Japanese teapot with internal strainer or similar. The advantage of the small jug is that you brew 1-2 cups at a time, after which you add more tempered water when you are ready for the next cup. In this way, you utilize the potential of the leaves by brewing several times, and you get the experience of a fresh cup of tea.

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