2024 Yuqian Anji Bai Cha| Green Tea


€9,80
Grootte:

雨前安吉白茶: umami, refreshing, floral, smooth, sweet, spring blossoms, fresh-cut grass 

Tea farm location: Shijiao Village, Anji County

Picking date: 4th April, 2024

Newly sourced by Cha Moods: from the origin core production area in the Anji county. Harvested just on Qing Ming Festival and the rainy spring season (4th April on the Lunar calendar), this Anji Bai Cha has a more intense flavor profile compared to its Ming Qian counterparts. This tea farm is located in the north part of Anji County, in a very mountainous area, thus also enjoys an altitude of around 600m. Thus a tea with high value to price while emphasising the fine qualities of an authentic Anji Baicha.

Anji County, located in Zhejiang Province, China, is renowned for its pristine environment, rich biodiversity, and exceptional tea cultivation. The region's mild climate, abundant rainfall, and fertile soil create the perfect conditions for the growth of the rare Anji Baicha cultivar, which produces leaves with a high amino acid content, giving the tea its distinct sweetness and soothing quality.

Our Pre-Qing-Ming Anji Baicha is characterized by its delicate, light, and refreshing flavor profile. As you take your first sip, you'll notice a captivating floral aroma, followed by a smooth, sweet taste with subtle notes of spring blossoms and fresh-cut grass. The tea leaves unfurl beautifully, revealing a pale jade hue that adds to its elegance and charm. The pale jade color is where its name 'Bai Cha' comes from, which means 'White Tea'. A common misconception coming from even most Chinese people, that Anji Bai Cha is White Tea, but it's actually one of the most exquite of Green tea!

opvallende nootachtige smaak
zachte, frisse en zoete umami smaak
lange zachte zoete nasmaak

aanbevolen theeservies: elk glas theeservies
methode: 3g thee in 250ml/85°C (kan 2-3 keer gezet worden)
trektijd: 3min

Our Pre-Qing-Ming Anji Baicha is carefully crafted with the utmost attention to detail. After being handpicked, the tea leaves are gently withered, allowing them to release their natural moisture. They are then skillfully shaped, preserving the leaf's integrity and unique character. The final step is a gentle roasting process that locks in the tea's delightful aroma and flavor.

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