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An Ji Bai Cha - Green Tea
Weight: 50g (1.76 oz)
This An Ji Bai Cha is a beautiful specimen, plucked to a one bud to two leaf standard and rolled into a needle-like shape. When the leaves are wet, the "white jade" color is apparent on the smaller leaf sets, and the leaves show beautiful, darker green veins.
The dry leaf aroma is sweet like fresh-cut grass with a hint of toasted nuts and a touch of fresh-cut flowers. When steeped, it produces a beautiful, crystal clear, pale "white jade" colored liquor with the sweet aroma of young green vegetables and mildly scented flowers. The flavor is very mild, fresh, delicately floral and a bit honey-sweet with a very clean & refreshing aftertaste.
An Ji Bai Cha (English: An Ji White Tea) is a historically significant tea from Anji County in Northwest Zhejiang Province (Anji County Google Map). The new growth leaves and buds of the Bai Ye Yi Hao/White Leaf Number One cultivar used to produce this tea are a very light green (said to be very similar to the color of white jade) in the early spring before the weather starts to warm up, so it is referred to as "Bai Cha" even though it is processed into a green tea.
An Ji Bai Cha has a history dating back to at least 1107, when it was mentioned by the Song Dynasty Emperor Huizong as his favorite tea in his "Da Guan Cha Lun" or "Treatise on the Magnificent Spectacle of Tea," but this white tea varietal was somehow lost in all the many societal upheavals that China went through over the centuries and became a legend. Fast forward to the early 1980's: a "white" tea plant was discovered in An Ji County, and it was decided that it had to be a descendant of the Song Dynasty "White" tea varietal. Over the next several years, clones of this newly rediscovered "mother" bush were made from cuttings, and An Ji Bai Cha was reborn.
Leaf: ±3 g (best to weigh because of leaf size/shape; approx 3 tsp) per cup
Time: 3-4 Min
Please be sure to adjust the amount of leaf, steeping time, and/or water temperature according to your taste.
Use approximately 7-8 grams (best to weigh this one because of leaf size/shape) of leaf in a 150 ml gaiwan, water at about 175°F, and a series of short infusions. Start with about 20 seconds for the first steep, and gradually increase the steeping time over a series of 4 or more infusions. Of course, please adjust the amount of leaf, steeping time, and/or water temperature according to your taste.
Harvest: Spring, 2014 (Ming Qian/Pre-Qing Ming)
Origin: Anji County, Huzhou Prefecture, Zhejiang Province
Cultivar: Bai Ye Yi Hao
Altitude : +/-2,790 ft (850 M)
Weight: 50g (1.76 oz)
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