I like this one very much. It tastes fine and delicate.
Each harvest season this rare tea offer flavors exceptional flavors of spring. Rich in amino acids, Anji offers a umami flavor unusual for a Chinese green. In the 1980s, in a bamboo forest above the Huang Pu River in the mountains of Zhejiang Province, this varietal, thought to be extinct, was re-discovered. Not widely sold outside China, it is an exceptional green tea. Given its process of manufacture, it is, in fact, a green tea despite the name "white". Research has found that this cultivar to be rich in amino acids having roughly double the amount of other green teas. Harvest date is April 2023.
Lot Notes. Leaves are fresh, a robust green indicating the tea bushes were ripe and mineral rich. The leaves are long, narrow & elegant, and steeping show feathery & light. We look for the hint of yellow color in the cultivar's folded leaves. This lot was made with buds harvested in early April.
Tasting Notes. Prepared correctly, liquor is described as liquid silk. Vibrant green leaves; cup color is light apple green, with a very smooth mouth feel and rich 'umami' or savory flavor. Brewed, the flavors and texture of the liquor shows its high theanine content.
Brewing Suggestions. To enjoy these delicate notes and flavors, it is important to use a "cooler" temperature water as you do not want to "burn" this wonderful tea. Equally important is the quality of the water for brewing. If possible, use either a spring water or at least a filtered water. The water temperature should range from 140 degrees to about 175 degrees F. At these lower temperatures, the leaves will give their flavorful notes. For a warmer cup temperature, it is best that the water does not exceed 185 degrees F. We recommend a steep time of about 1.5 to 2 minutes.