永合豐 雀石茗茶WHF Twin Birds
浙江 安吉 Zhejiang, China
安吉白茶 Anji Bai Cha
烘青绿茶 Green Tea
外形挺直略扁，色泽翠绿，叶芽如金镶碧鞘，内裹银箭， Flattened tea leaves, with one bud andone or two leaves
清香高扬持久，滋味鲜爽，唇齿留香，回味甘而生津 Golden jade. Smooth, delectable scents of roasted chestnuts and nutty flavors
常温、阴凉、干燥、可长期保存 Store in airtight, opaque packaging; in cool, dry place
Anji bai cha or Anji white tea is a green tea produced in Anji County, Zhejiang Province, China.
Treat yourself to a cup of luxurious tea grown in the Anji County of Zhejiang Province, China. White tea is rarely produced and furthermore, is mostly, if not only originated from China. Among those, Anji’s white tea of any class (Precious, Royal, Supreme, Premium) is highly prized and one of the best teas the region produces. The grading of this tea, Precious, is the highest grade available and is based on the leaf’s size and where on the bush it was harvested. Its long, thin, and straight olive-green tea leaves brews a light yellow hue. According to the manufacturer:
Anji white tea is a green tea made from a special white leaf tea variety made from white tender leaves according to the green tea manufacturing method. It is not only a rare species of tea tree, but also a valuable name for tea. The shape of Anji white tea is straight and flat, like an orchid; the color is emerald green and the pekoe is exposed; the leaf buds are like gold inlaid with green sheaths and silver arrows inside, which are very pleasant. After brewing, the fragrance is high and lasting. The taste is fresh and refreshing, after drinking, the lips and teeth will remain fragrant, and the aftertaste will be sweet and fluid. The bottom of the leaf is bright and green, and the buds and leaves are distinguishable.
Anji white tea is rich in 18 kinds of amino acids needed by the human body. Its amino acid content is 5-10.6%, which is 3-4 times higher than that of ordinary green tea. It has less polyphenols than other green teas. Therefore, Anji white tea has a very fresh taste without bitterness.
The tea color is golden jade. The flavor is described as: Smooth, delectable scents of roasted chestnuts and nutty flavors. Store the tea in airtight, opaque packaging; in a cool, dry place. The shelf life is 18 months.
Tea brewing: the Chinese Gaiwan or Gongfu method of brewing using a small yixing tea pot and little tasting cups. It is a time-honored tea ceremony to be enjoyed with friends. First the pot and cups are warmed by pouring boiling water in them which is discarded. Then dry tea leaves are placed in the empty warm teapot, keeping the lid on for 10-20 seconds to awaken the aroma. Lift the lid to enjoy the fragrance. Then add boiling water to the pot, swish it around, rinse the tea for 5 seconds and discard the water. That prepares the tea leaves. Finally boiling water is added and briefly steeped as shown:
Recommend Brewing Method
8.8oz / 250ml
3.8oz / 110ml
185℉ / 85℃
185℉ / 85℃
5 - 8 mins
5 steeps: 30s, 30s, 45s, 60s, 80s
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