“White tea from Anji” is made in Zhejiang province. It is named “white”, but it is the green type of tea, according to the technological standards. It is named “white” due to the color of the tea leaves. The young buds are very sensitive to the cold. They are light green, nearly white in the early spring. But when the temperature rises till 23°С, the leaves produce chlorophyll and become green.
In appearance: long, thin tea tips. The fragrance is tender, herbal-floral with nutty accent. The infusion is transparent, with light green hue.
The bouquet of brewed tea is light and airy, floral-herbaceous with pine and citrus notes. The fragrance is fresh, herbal-floral. The taste is refined, mild and sweet, with light citrous accent and lingering finish.
Brew tea with hot water (75-85°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 3-4 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 9 times.
“White tea from Anji” is an excellent ceremonial tea for both connoisseurs and beginners.
