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.