Anji Bai Pian Green Tea

This green tea is grown in the remote An Ji County in the province of Zhejiang which is famed for its white tea and also its bamboo.

When brewed, the long Jade stamen leaves will produce a pale green brew with a fresh, neutral but extremely pleasant taste. The earthiness is subtle for a green tea with most of the taste conjuring up images of fresh, spring blossom.

When processed the leaves are half baked and half fired. The flat and straight leaves produce a lasting fragrance that is both unique in taste and low in caffeine. This tea Pre-Qing Ming which is the festival of rain in China.

Although similarly named to An Ji Bai Cha, An Ji Bai Pian is processed differently. It is half baked and half fired whereas An Ji Bai Cha is just pan-fired.

Brewing Guide

3-4g in an average sized teapot, use boiled water cooled to 75˚C. Infuse for 2-4 minutes, depending on taste. Re-steep up to 3 times.

Store in a cool dry place away from direct sunlight.