Anji Bai Cha

A 2026 pre-Qingming Anji Bai Cha (安吉白茶) from Anji County, Zhejiang, China

This is a beautiful green tea that is low temperature baked with very little astringency. It has somewhat of a broth-like, sweetness & savouriness with minimal bitterness

This was not easy to find at this quality given the pre-Qingming harvest & price point. It has been growing on me as I drink it more

Western

First infusion:

• 4 g tea
• 100 mLs water at 80-85°C for 2 minutes

Second & third infusions:

• 100 mLs water at 80-85°C for 2 & 2.5 minutes, respectively

Cold brew

• After 3-4 infusions, use 150 mLs water at any temperature and let it steep in the fridge overnight

Gong Fu

First infusion:

• 5-7 g tea
• 100 mLs water at 80-85°C for 15 seconds

Second to fifth infusions:

• 100 mLs water at 80-85°C for 30, 40, 50, & 60 seconds, respectively

I highly recommend using 80°C water after boiling your water & briefly cooling it back down

Once opened, reseal & refrigerate. Best consumed within 1-2 years