Tea of the Week - Anji Bai Cha

A tea cultivar only 40 years old, Anji Bai Cha (Anji White Tea) is so called due to low chlorophyll content of leaf and resultant paleness of the Bai Ye cultivar.  (Yes, it's a green tea)

The dry leaf is narrow, pine-needle like, and picked early in quite a narrow harvest window, which accounts for the relatively high price. 

The liquor is limpid and pale, with buttery notes of pine nuts, gentle florals and vegatal greens.  

The heady aroma lingers satisfyingly after consumption.

As beautiful as it is tasty, well worth a slurp..

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more tea for the tea’s sake ^__^“

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some #AnjiBaiCha I’ve had from the previous period of my life. this may be either Jade Arrow from Mei Leaf or exposed Zhejiang Anji Bai Cha from Yunnan Sourcing, but I’m not entirely sure which one it is, because the label is missing 🤷

gentle taste of maple syrup slowly descends into the salty pumpkin seed flavor and leaves a pleasant aftertaste, reminiscent of soy milk.