Appearance & Taste
Anji White tea’s tea leaves are long, narrow, straight and slightly flat, and it’s in vivid green. The tea soup is clear and bright with a bit of light apricot yellow and light apricot green. Our Anji White Tea is picked before the Pure Brightness (Apr.4th, 5th, or 6th) belonging to ‘Mingqian tea’, and as a result, the taste of this tea is extraordinarily fresh and tender just like tasting the early spring. It also has a very attractive orchids aroma with long-lasting sweet aftertaste without any bitterness.
Adjust the amount of tea based on your own taste
Recommend using Mid-Drop (what’s this?) menthod or Bottom-Drop method for brewing the tea.
- Warm the teaware with hot water. Discard the water afterwards
- Pour hot water (85°C) into the teaware until it is one-third full
- Add 2 teaspoons of tea for tea cup/gaiwan (125ML), 4 teaspoons for glass (250ML) and 8 teaspoons for tea pot (500ML) or 1g tea leaves for 50ml water (recommend 3g)
- Tilt the teaware, slowly rotating it two times (this is to ensure a better infusion)
- Fill the teaware with hot water (85°C)
- Infuse tea for around 1-2 minutes for each brewing
- Drink until 1/3 of the tea is left before refilling
- Can be brewed a total of two to three times
Anji White tea comes from Anji County, Hu Zhou City, Zhejiang province. The climate there is subtropical maritime monsoon. Anji County has sufficient sunlight with abundant rainfall and the four seasons are distinct, which is suitable for the growth of crops. The annual rainfall there is 2000mm, the annual sunshine hours are around 1800 hours and the average annual temperature is around 17 °C. The soil there is fertile and acidic, rich in organic content and trace elements.
Anji White tea grows in the north, at the foot of Tianmu Mountain, northwest of Zhejiang where primeval vegetation is lush, where the percentage of the forest coverage is more than 70%. It’s a ‘dustpan-shaped’ radiant land that contains various land types such as mountains, hills, plains and so on.
Timing & Ingredients
Our Anji White tea is ‘Mingqian’ tea. Mingqian tea refers to the tea plucked before The Pure Brightness (April 4th, 5th, or 6th). Tea workers only pick the tea tree buds that just emerged in spring. The tea picked during this period is the tenderest with a touch of scent. Since the slow growth, the Mingqian tea is made of nearly 100% of the most tender buds. Our Anji white tea is made by one bud with one leaf. Due to the low temperature before The Pure Brightness, the number of tea buds is very limited, and the growth rate is quite low, hence the yield of tea under the strict picking standard is very small. As a result, there is a saying goes ‘Mingqian teas are as expensive as gold’.
After a whole year, the tea tree has accumulated sufficient nutrients which makes the tea buds fat and strong and the nutrient substance is rich. For Anji white tea, the content of free amino acids, proteins and other nutrients are abundant which makes the taste of it much more delicious.
According to the research, Anji White tea contains various vitamins such as vitamins A, D, E K and almost all B vitamins. It also has plenty of trace elements includes phosphorus, potassium, calcium, iron, selenium, zinc and manganese. The secret for its freshness and sweetness without any bitterness is that it contains 18 different types of amino acids. And the total amount of these amino acids can reach from 5% to 10.6% which is 3 or 4 times higher than a normal green tea.
The amount of L-theanine reaches 5%, tea polyphenols reach 15.4%, catechins reaches 13%, purine base reaches 2.8%, selenium reaches 0.2mg/kg, zinc reaches 54.5mg/kg, and the selenium content is significantly higher than other teas.