First-batch Anji Bai Cha from Zhejiang, early spring 2026. Despite the name it is a green tea, named for the pale "albino" colour of its young buds.
Tea Profile
At a glance: 2026 early spring · Green tea · A++++ grade · 1st batch (Shou Pi) · Anji, Zhejiang
- Dry leaf: Tight, needle-like threads, delicate and light; the young buds are pale with green veins, with silver-white down and golden tips.
- Aroma: A refreshing, clean fragrance.
- Taste: The first sips are sweet and brisk. Through the middle infusions the cup stays refined and clean, and toward the finish a lasting returning sweetness (hui gan) comes through.
- Aftertaste: The aftertaste brings a lasting hui gan and easy salivation.
- Best for: improving your tea experience — a delicate first-batch green tea to brew with care. A good next step for a novice exploring green tea.
Brewing Guide
- Water: mineral or filtered water at about 85–90°C (185–194°F). Avoid 100°C boiling water, which scalds the delicate leaves.
- Brew in a glass or gaiwan with short infusions, and adjust leaf and time to taste.
Storage
Keep it sealed and airtight in the refrigerator, away from light, heat and strong-smelling food. Let the bag come to room temperature before opening so no moisture gets in. Shelf life: 18 months.
