An Ji Bai Cha or An Ji White Tea is a unique green tea (don’t be confused by its name) from An Ji County, which is famous for its bamboo forests.
This rare tea was considered lost for over 800 years until one bush was discovered in the 1980s. Tea scholars believe that this was the tea plant mentioned in the book ‘Da Guan Cha Lun’ by Song Hui Zhong, the emperor in Song Dynasty, who named this tea An Ji Bai Cha because its fresh leaves in early spring resemble the colour of white jade.
Soon An Ji Bai Cha was cultivated and propagated for commercial use. This green tea is produced in limited quantity for it is only grown over 1647 acres due to government regulations in order to protect the bamboo forests and ensure high quality produce.
This unusually delicate and much sought after green tea is grown at 600m altitude and harvested over a short 30 day period in early spring before the leaves mature and turn green changing their delightful aroma. The clear golden colour liquor delivers subtle citrusy and sweet flavour with underlining floral notes. This tea feels incredibly soft and smooth on the palate and leaves no astringency at all.
An Ji Bai Cha is said to reduce stress and strengthen the immune system due to its high level of amino acids that have the ability to suppress cortisol. This tea brings an overall calming and soothing feeling.
How to brew
- Use freshly drawn cold water
- Boil water & allow to cool for 3 minutes to about 90 ºC
- Use 3g tea leaves in a 350ml cup
- Steep for 1 to 2 minutes (or to your taste),
- Infusions: at least 3 times – don't remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is gone
- Brewing vessel: Glass cup, gaiwan, glass or porcelain pot