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This tea is growing in on the highest peak of the hilly mountains area in An Ji County and blanketed in bamboo forest. The young leaves were the first picking of the year which representing the most pure and sweet of the variety’s character. Instead of the usual An Ji Bai Cha shape, this tea’s leaves are then carefully hand-processed and rolled in to nicely spiral shape to create deeper taste.
As you are brewing the teas, the curled leaves will slowly open and reveal its pale jade colour which is the unique character of Bai Ye cultivar because of high amino acid content in the young leaves contributing to the sweetness and calming effect of their infusion. The leaves are at the lightest in colour and richest in amino acids the early spring before temperatures climb above 25 degrees Celsius. Once the temperature warms beyond this point, the leaves of Bai Ye cultivar are noticeable greener and have changed in flavour.
Take time to appreciate the clean, green tea liquor and high fragrance. the young and tender leaves are rich in amino acids creating a mild and slightly sweet flavour that gives you an overall calming feeling.
The taste is extremely refreshingly smooth and delicate flavour, with a high fragrance and sweetness like the honeysuckle. Rich, clean and silky mouthfeel and a lingering subtle sweet finish.
Tea Plantation: Inner area of An Ji County, Zhejiang Province, China.
Harvested around mid-April. This tea’s harvest time is much later than the usual green tea because the plantation is in the deep mountain region and the temperature is much cooler. 1 young shoot with 2 slight opened leaves were hand-picked, fully hand rolled to curled shape to enhance the aroma and flavour.
Water temperate: 90°C (Boil water to 100°C then wait for few minutes for it to cool down).
Leaf to water ratio: 1g per 100ml.
Brewing time: About 3 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: Try to use natural mineral water.
Water Temperate: 90°C
Leaf to water ratio: 3g per 100ml
Brewing time: About 10 seconds for the 1st to 3rd infusion. Increase the infusion time for each subsequent brew.
Tips: For Gong Fu Brewing use a Gaiwan to brew and keep the lid open while the tea is brewing. If you are using teapot to brew, please lower the water temperate to 85°C
Recommended Water: Try to use natural mineral water.
