Anji Bai Cha Green Tea of Zhejiang

Tea type
Green Tea
Ingredients
Not available
Flavors
Cream, Grass, Nuts, Soybean, Garden Peas, Lettuce, Lima Beans, Pepper, Asparagus, Bok Choy, Chestnut, Green, Herbs, Lemongrass, Spinach, Sweet, Umami, Vegetables, Vegetal, Zucchini
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
180 °F / 82 °C 0 min, 30 sec 3 g 7 oz / 213 ml

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4 Tasting Notes View all

  • “This is another one of those teas I pretty much only bought because the leaves looked pretty and bright green in the pictures. Matcha and jasmine greens used to be the only green teas I drank...” Read full tasting note
  • “2020 harvest. 1.8g / 13oz @ 185 F. Last year’s Anji Bai Cha was a tea that was so good I used to dream about it. This year’s harvest is good but not as nuanced. It’s got that crisp freshness of...” Read full tasting note
    87
  • “This is the first Anji Bia Cha I get a chance to properly try. I just had one sample from Tao Tea Leaf before. The price is relatively low, so I am not expecting a top grade, but I am definitely...” Read full tasting note
    85

From Yunnan Sourcing

Anji Bai Cha 安吉白茶 is referred to as Anji White Tea, but in reality it’s a green tea. The taste and aroma is incredibly unique and complex, but that of a green tea.

It is called a white tea because the unpicked leaves are more white than green due to the low amount of chlorophyll. This varietal is relatively new and “discovered” in 1982 in Anji County of Zhejiang Prefecture. The original mother tea plants were cloned and cultivated in Anji county only. Our offering was harvested from these cloned original varietal cultivars and was grown within Anji County.

This is a very sweet and thick tea if brewed correctly. We recommend using 75-80c temperature high quality spring water and short steeping times to get the most from this lovely tea! We chose this particular grade because we felt it was tasty, took a good number of steeps and had a good price to quality ratio! We hope you’ll agree!

Harvested Late-March into Early April

About Yunnan Sourcing View company

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4 Tasting Notes

55 tasting notes

This is another one of those teas I pretty much only bought because the leaves looked pretty and bright green in the pictures. Matcha and jasmine greens used to be the only green teas I drank regularly but I’m starting to really like these more delicate greens. I have the spring 2019 harvest.

I started with a gaiwan and then scooped the leaves into a bottle to experiment with Grandpa style when I got tired of trying to keep track of the steeps. The individual leaves are relatively small but it looks like the tip of each branch (?) was picked as a cluster. I’m no expert on these things but it looks like two leaves, a bud and a bit of stem in each cluster. It’s stiff and pine needley dry and takes up quite a bit of room. I filled my gaiwan most of the way with dry leaves and started with steeps of about 10sec with 180° water. Not sure if I’ve mentioned my water in other notes but I usually use bottled spring water for tea because my tap water smells quite a bit like dirty fish tank to me. Each steep seemed to have a different main flavor…snap pea or sort of tofu beany or some kind of leafy green or floral. Fresh tasting and light but not weak at all. My empty cup smelled kind of spicy in a way that reminded me of Biscoff cookies or maybe snickerdoodles. It was a long day and around steep 5 I was getting tired and not sure how much longer I wanted to pay attention to steep time but the tea still had plenty of flavor left. Into the double-walled glass bottle it went to see how it does grandpa style. It seemed just as tasty and much less work.
ashmanra

Oh, neat! And good to know about the grandpa results. I enjoy Anji Bai Cha.

derk

Anji bai cha is def on my list of teas to try this year if shipping times from China improve.

DrowningMySorrows

Shipping from China (or anywhere, really) has been dreadfully slow since covid hit, hasn’t it? I’m probably going to give myself a repetitive motion injury from constantly clicking refresh on my tracking pages for months and months. If only obsessively stalking packages online would make them move faster.

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87
579 tasting notes

2020 harvest. 1.8g / 13oz @ 185 F.

Last year’s Anji Bai Cha was a tea that was so good I used to dream about it. This year’s harvest is good but not as nuanced. It’s got that crisp freshness of romaine lettuce combined with a green pea sweetness, a lima bean like vegetal flavor with a slight peppery hint. Less grassy and more delicate than typical green teas. However, I do miss the subtleties of last year’s tea. Still an enjoyable tea though and a good one for throwing in thermos or brewing grandpa style which is how I like to brew it.

Instagram shot: https://www.instagram.com/p/CBD0TvkgGAf/

Flavors: Garden Peas, Lettuce, Lima Beans, Pepper

Preparation
180 °F / 82 °C

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85
716 tasting notes

This is the first Anji Bia Cha I get a chance to properly try. I just had one sample from Tao Tea Leaf before. The price is relatively low, so I am not expecting a top grade, but I am definitely excited to try it.

Overall, I would say it’s quite delicious and distinctive profile. A lot of its fresh vegetal qualities will probably fade over time, so I will try to finish it asap. I had two sessions with it so far, one with 140ml pot and one with a 60ml gaiwan, even though I used the same amount of leaf in each – 4g. The flavours were definitely stronger and more tasty in the latter, but I think the lighter body of the former allowed for more subtle notes to shine.

The aromas of the dry leaves are very green and somewhat light, reminiscent of asparagus, chestnut, grass, nettle and thistles. In the wet leaves I can also smell some lemongrass. The taste is very vegetal with decent umami and sweetness. There are notes of spinach, lemon balm, cream, carambola, bok choy and courgette. I really like the aftertaste, which is long and sweet and exudes a cooling sensation in the throat. It reminds me of a mix if fresh herbs and sautéed greens. Mouthfeel is velvety and buttery with light to medium body. The cha qi is nice too, very relaxing. It reminds me of japanese greens, but seems to have less caffeine.

Flavors: Asparagus, Bok Choy, Chestnut, Cream, Grass, Green, Herbs, Lemongrass, Spinach, Sweet, Umami, Vegetables, Vegetal, Zucchini

Preparation
175 °F / 79 °C 0 min, 30 sec 4 g 3 OZ / 100 ML
Martin Bednář

This sounds like very nice green.

LuckyMe

I ordered the same tea from YS. The flavor profile your described sounds delicious..can’t wait to try it.

Togo

I drank it today again and it put me in a very dancy mood. So I played some African tunes and started dancing around my room :D

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