Pre-Rain Organic Anji Bai Cha White Tea 50g

This tea is grown high up in the mountains of Zhejiang province – in a spectacular area, along the Huangpu River, where there are heavy mist and vast forests of bright green bamboo. The tea’s delicate and feathery leaves give a cup with gossamer purity and an apple-green hue. Below its innocent glow lies great depth of flavour and a texture many describe as ‘liquid silk’.

The secret  to making this tea is to use 5g of per cup and steep for 3-5 minutes in very cool water (60-70 degrees; wait 10 minutes after the kettle boils). Resteep at least 3 times after enjoying your first cup.

Note that Anji White Tea is actually a green tea.  Rather confusingly,  it is called 'white tea' because its leaves are very light in colour due to its low chlorophyll and polyphenol content.  Its procecessing makes it a green tea - withering, pan firing and shaping, followed by firing gently over charcoal.  This specific variety of tea bush was dicovered growing wild in the 1950's and grows at over 800m. The theanine (an amino acid) content of this tea is up to 4 times higher than other green teas, giving it its extremely smooth mouth feel and rich 'umami' taste which is best brought out with careful preparation.