Green Tea

Ānjí Báichá安吉白茶

Ānjí báichá

Origin: China (中国, Zhōngguó), Zhèjiāng Province (浙江省, Zhèjiāng shěng), Ānjí C...
Tea type: Green Tea
Caffeine Level: Medium
Water Temperature: 80.000000

Tea notes

Brewing, origin and taste.

Anji Bai Cha — a unique green tea with tender white buds, a milky-sweet taste, and a record content of amino acids.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 85.000000
Tea Amount: 3 g per 150–200 ml water (glass cup / gaiwan).
Teaware: Glass cup (玻璃杯, bōli bēi) — ideal for observing bud "dance"; gaiwan (盖碗, gàiwǎn) — for more controlled gongfu-style brewing; porcelain cup with lid. Yíxīng t...
Water Temperature: 80.000000
Brewing Notes: Maximum sweetness and freshness felt at liquor temperature about 60°C.4–5 g per 100–120 ml (gaiwan), 80–85°C, infusions 5–10–15–20–30 seconds with gradual increase. Gi...
Water Temperature Detail: 80–85°C. Never boiling water — high temperature enhances bitterness and destroys delicate amino acid profile. Optimal temperature for maximum sweetness revelation — about 8...

Origin

Tea Type: Green
Origin Country: CN
Province: Zhejiang
Classification and Origin Notes: Dìpù Township (递铺街道, Dìpù jiēdào), Huángdù Village of Xīlóng Township (溪龙乡黄杜村, Xīlóng xiāng Huángdù cūn) — "China&#39...
Category: Famous green teas of China; product with protected geographical indication (地理标志产品, dìlǐ biāozhì chǎnpǐn). National standard — GB/T 20354-2006 "Geographical Indic...
Coordinates: ≈ 30°38′ N, 119°41′ E (center of Anji County).

Taste

Dry Leaf Appearance: Three types are distinguished by shape:
Dry Leaf Aroma: Clean, fresh, with notes of young greenery and light milky undertone — characteristic "tender aroma" (嫩香, nèn xiāng), reminiscent of young bamboo shoots.
Liquor Aroma: High, clean, lasting. Base note — fresh greenery (清香, qīngxiāng), grassy-floral; middle — distinct milky-creamy tone (奶香, nǎi xiāng), due to specific lipid compounds of white sh...
Liquor Color: Transparent, clean, light green with slight yellowish tint (清澈透亮). With proper brewing — crystal clear.
Spent Leaves: Shoots unfold and "stand" vertically in cup, like spring bamboo shoots (如春笋竖立). Color — jade-white, veins distinctly green (叶白脉翠). Buds and leaves whole, tender, easil...
Taste: Outstanding freshness and purity (鲜爽, xiānshuǎng) — main calling card of this tea. Sweetness (甘甜, gāntián) manifests from first sip, without need to "wait for" re...

Details

Oxidation: 0.000000 - 0.000000
Roast Level: None
Oxidation Maximum: 0.000000
Oxidation Maximum Detail: 0
Cultivar: Báiyè Yīhào (白叶一号, Báiyè Yīhào) — the main and only permissible cultivar for Anji Baicha production according to national standard. Belongs to the ...
Picking: Exclusively spring, during the shoot whitening period. Optimal window — from late March (before Qingming festival, 清明, Qīngmíng) to mid-April (before Guyu festival, 谷雨, Gǔy...

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