Product Name: 2026 Early Spring Anji Bai Cha (First Batch / Shou Pi)
Grade: Exceptional A++++
Type: Green Tea (Produced in Anji, Zhejiang; named for its albino variety characteristics, not a traditional white tea).
Harvest: 1st Batch, Early Spring 2026.
Tasting Profile:
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Appearance: Features tight, needle-like threads that are delicate, elegant, and light in structure.
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Aroma & Flavor: Exudes a refreshing fragrance with a sweet, brisk, and refined taste profile.
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Aftertaste: Delivers a lasting Huigan (returning sweetness) and stimulates saliva production, elevating the overall tea experience.
Distinctive Characteristics:
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Visuals: The young buds exhibit a white-colored "albino" state with green veins; leaves are straight and slightly flat, adorned with silver-white down and sharp golden tips.
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Chemistry: Distinguished by an exceptionally high amino acid content (18 types, 5-10.6% concentration), which is approximately four times that of standard green teas.
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Harvest Window: The quality is tied to temperature sensitivity, resulting in a production window of roughly one month.
Brewing Guidelines:
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Water: Mineral or filtered water is recommended.
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Temperature: Ideal brewing temperature is approximately 85°C–90°C. (Avoid using 100°C boiling water to prevent scalding the delicate leaves.)
Storage & Shelf Life:
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Storage: Store in a sealed, refrigerated environment to preserve optimal freshness.
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Shelf Life: 18 months.