Anji white
I like this one very much. It tastes fine and delicate.
Each harvest season this rare tea offers a special flavor experience. It is rich in amino acids, creating a rich 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 plant is rich in amino acids having almost twice the amount of other green teas. Harvest date: April 2022.
Lot Notes. AnJi White is one of a select group of teas that embody the aromas and flavors of the spring harvest. This lot's leaves are fresh and offer a robust green color indicating the bushes are healthy and mineral rich. The leaves are long, narrow & elegant, and open to look feathery and light. We look for the hint of yellow color in the cultivar's folded leaves. This lot was made with buds harvested in the second week of April.
Tasting Notes. Prepared correctly, liquor is described as liquid silk. Vibrant green leaves will brew to a cup color of light apple green, with an extremely smooth mouth feel and rich 'umami' or savory taste. Brews to a depth of flavor and a texture that reflects the high theanine content of the leaf.
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.
