2020 - ANJI BAI CHA

This tea is an absolute work of love.  Tender, tiny, meticulously picked and handcrafted leaves open up in your teapot; it would seem that they were harvested a few hours ago.

In a dry, warm gaiwan, the leaves yield notes of roast chestnuts.  Brewed, the tea is gentle and sweet, reminiscent of ripe green grapes and boiled rice.  

Anji Bai Cha (安吉白茶 | White Tea from Anji) is a cultivar that has been commercially farmed in Anji (province of Zhejiang) since the 1980's.  

The name of the tea might be confusing:  this tea is processed as a 'green' tea.  It is called 'white' because of the very light colour of the cultivar's young leaves, not because it is processed as a white tea.

Cool facts:

i) The Anji Bai Cha trees that we enjoy today reportedly descend from only two heirloom 'ancestors', one of which is over 300 years old.

ii) Emperor Huizong (of the Song Dynasty), in his 'Treatise on Tea' (大观茶论), recorded his love for Bai Cha.  Some scholars believed that he was talking about the cultivar that give birth to the Anji Bai Cha that we enjoy today.

Brewing Guide

ABOUT THE GROWER

Zhang Wen Hua has been a generous friend and teacher over 11 years.  The lady has a wealth of information about tea, both modern and ancient.

The heirloom cultivar Zisun cultivar tea trees on her property are 70-80 years old. Most of the leaves she harvests are handcrafted into loose leaf green or black teas but a very small amount is converted into Tang Dynasty style 'coins'. 

Grower on the map