Green Tea

Green tea's global popularity is a consequence of its wondrous benefits. To make it, fresh leaves are fired within hours after they are picked, sealing in precious nutrients and antioxidants.


Handmade Premium Anji Bai Cha


Brewing guidelines:

3-5 grams per 100ml: infuse at 75-80C (171-176F) for 2-3 minutes; gradually increase steeping time for subsequent infusions.


Anji Bai Cha is from Anji County, Zhejiang Province. It sometimes is called white tea, because its buds are light greenish white and don't turn green until after April 22. Anji Bai Cha contains an extremely high percentage of amino acid, 7-11 percent, compared to the 2-4 percent of other teas. The result is a super fresh and sweet tea that will awaken a drinker on a drowsy afternoon. Anji Bai Cha contains large proportions of antioxidants, almost twice as much as other green teas.

  • Plant: Anji Bai Cha bush
  • Location:
  • Harvest time: Spring time.
  • Picking standard: One bud with one or two leaves
  • Shape:Tight, needle shape
  • Dried tea color: Light yellowish-green
  • Composition:
  • Aroma:
  • Tea soup color:
  • Taste: Super fresh, sweet and mellow
  • Brewing vessel: Recommended glass teapot

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