An Ji Bai Cha

An Ji Bai Cha tea comes from the Chinese province of Zhejiang. Better known as Anji “white” tea because of its color it is actually classified as a type of green tea. The harvest of An Ji Bai Cha begins in early spring and lasts for about a month. As a standard, tea is picked as follows: one bud with one or two soft leaves less than 3 cm long. About 2,000 leaves make up 30 grams of tea.

Tea is low in chlorophyll and polyphenols, but is very rich in amino acids. It has about twice as much amino acids compared to other green teas. Chlorophyll and polyphenols help lowering blood cholesterol and suppressing stress.

An Ji Bai Cha tea harvesting area is protected. Only leaves picked in this area can be considered as An Ji Bai Cha. China Organic Product has certified this tea as an organic product.

The taste is refreshing and soothing, its aroma has a bit of floral sweetness.

An Ji Bai Cha Tea Preparation

Serving Size: 2 - 3g.

Pour 150ml of 65 - 80 ℃ temperature water and keep for 3 - 8min.

For cold tea: 2 - 3g of tea, 250ml of water, keep in the refrigerator for 6 - 8 hours and then the tea will be ready.

Origin: Anji Zhejiang