Anji Bai Cha

Anji Bai Cha is a green tea cultivar known for pale leaves and high amino acid content.

Origin & Background

Originates from Zhejiang Province.

Processing & Oxidation

Pan-fired to halt oxidation.

• Oxidation level: None
• Roasting: Pan-fired

Sensory Profile

• Aroma: Fresh, vegetal
• Flavor: Sweet, umami-leaning
• Mouthfeel: Soft, smooth

Caffeine & Character

Gentle and calming.

Brewing Guidance

Lower temperatures recommended.

Storage & Aging

Drink fresh.