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 2024.
Lot Notes. Leaves are a vibrant green indicating the tea bushes enjoyed adequate moisture and mineral rich soil. 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, the result of its high amino acid content. Cup color is light apple green, with a very smooth mouth feel and rich 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.
GREEN TEA
3 grams/1 teaspoon per 6 ounces of water
170° - 195° F
2 Minutes
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.
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Anji white
I like this one very much. It tastes fine and delicate.
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Exquisite
How can a green tea be warm and hearty while also being fresh and delicate? Where does the subtle cassia and cinnamon-spice finish come from? I don't know and I don't care. I wait every spring for this tea to arrive. It's the one tea I can't do without. I can't think of a better way to start the day than with the calm, centered qi this green imparts.
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Not really impressed...
I bought this on all the hype that Anji was this special sort of tea of all teas. First of all the color was dull, dry and flat green much unlike the photo seen here. I brewed it as directed from multiple sources, 165 degrees for 2 minutes. The flavor was as flat as it's color. No asparagus, no citrus flavor, no nutty and barely sweet. Maybe people are talking about the REAL stuff that only the elite and the rich get first in line from the very start of harvest. That was a pricey mistake. mistake.
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Smooth
This is a wonder smooth treat . Very nice .
A classic green tea despite its name.