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 Master: Mr. Xu, The tea is grown at an altitude of 850 - 950 meters on the mountain region of Anji County, Zhejiang Province, China.
HARVEST TIME AND PROCESSING
Early April. 1 young shoot with 2 slight opened leaves were hand-picked, fully hand rolled and then processed.
COMMON BREWING METHOD
Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down).
Leaf to water ratio: 1g per 100ml.
Brewing time: About 2 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: To fully enjoy this tea's delicate flavour, we strongly advise to use natural mineral water with low TDS under 120 or filtered tap water at least.
GONG FU BREWING METHOD
Water Temperate: 85°C .
Leaf to water ratio: 3g per 150ml.
Brewing time: About 20 seconds for the 1st to 3rd infusion. Increase the infusion time for each subsequent brewing.
Tips: Keep the teapot lid open between each brew to allow the hot wet leaves to cool down.