Spring Anji Bai Cha

This exquisite An Ji Bai Cha delights with its refreshing aroma and delicate, sweet flavor profile. Its tightly rolled, needle-like leaves unfurl to reveal a remarkably smooth brew with a lingering, p. It leans sweet, refreshing and umami.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Zhejiang, China from the Anji Bai Cha cultivar. This batch is from the Spring 2025 harvest.