The production of Anji Bai Cha is similar to other green teas. After harvesting, the leaves are left to wilt for three hours and then heated in a flat shaker at high temperature to stop oxidation. This machine also gives the leaves the classic needle shape. Finally, the remaining moisture is removed by baking the leaves in an oven at 100°C for 15 minutes.
Taste: Aromatic and sweet with a lot aroma.
Origin: Anji, Zhejiang, China.
Cultivar: Bai Ye Yi Hao
Preparation: Per tea pot appx. 3g, temperatur appx. 80°C, time 30-60s.
Tip: Infuse Long Jing in a Yixing tea pot.
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