Popis
This year the weather in Zhejiang Province has been exceptionally favorable, and the high quality of all green teas reflects that – especially in the Anji area (northern Zhejiang). An Ji Bai Cha contains “Bai” (white) in its name, but it does not refer to the tea type – instead, it describes the pale color of the leaves before harvest in the Bai Ye Yi Hao variety, which turn whitish at the start of the growing season. This variety is relatively new and was “discovered” in 1982 in Anji County, Zhejiang Prefecture.
When I first tasted this tea twenty years ago, I was captivated. The combination of sweetness, caramelized notes, and an unusual fragrance made a deep impression on me. Every year it feels like a celebration when I can taste the new harvest – and I hope you will share this experience with me.
Aroma: medium intensity, with notes of green asparagus, green peas, cocoa, dried flowers, and rare spices.
Taste: expressive and attractive, with tones of coconut, green asparagus, dried flowers, and meadow honey.
Province: Zhejiang
Region: Anji
Variety: Bai Ye Yi Hao
Country: China
Flavor profile: asparagus, coconut, young peas
Brewing suggestion
– Gaiwan: 5 g, 80 °C, 15 seconds
– Teapot 500 ml: 5 g, 80 °C, 4 minutes
