Tea garden in Mountain Valleys
Hand-picked by local farmers
Small-scale hand cultivation
Hand-plucked tender spring buds
Direct from Origin
Anji County, Huzhou, China
Zhejiang Province
Flavor Summary
Anji Bai Cha is the ultimate expression of "freshness" in tea. Its savory, umami-rich taste is like sipping a clear chicken broth — subtle yet unforgettable. With virtually no astringency and an elegant, lingering orchid fragrance.
Bioactive Compounds
Amino Acids (L-Theanine)
Anji Bai Cha has exceptionally high amino acid content (approx. 6–10%), 2–3 times that of regular green tea, giving it the signature "chicken broth" umami taste, while also relaxing nerves and improving sleep.
Catechins (EGCG)
polyphenol content results in minimal astringency, making it ideal for those sensitive to bitterness.
Caffeine
Moderate caffeine content provides gentle stimulation without irritation.
Green tea
Brewing guide
in chinese gongfu way
Use a small teapot with a capacity of 120 to 150 ml.
lazy"
Rinse teapot with boiling hot water to preheat
Swirl the leaves gently in the vessel to awaken the aroma.
Pour in about one-fifth full of boiling water to fully saturate the tea leaves.
Fill the vessel with hot water at 185°F (85°C).
Cover the lid and steep for about 10 seconds
Empty the teapot completely to prevent over-steeping
The liquor is a clear, pale green with a bright, translucent sheen.
