Bai Cha

Bai Cha. Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves resembling pine needles In the infusion they blossom to provide a liquor of a translucent jade hue On the palate sweet and tangy flavors are enhanced by vegetal notes (bok choy) gourmet (pine nuts butter) and flowers.

Anji Bai Cha was first produced in Anji Huzhou Zhejiang Province longer than 800 years ago According to records it stood out during the Song Dynasty for its peculiar shape and excellent quality but soon after it disappeared for many years until a single plant was discovered in bamboo forest at an altitude of more than 800m.

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“Bai Cha ( white leaves tea) distinguished itself from other common teas for its unique characteristics” he wrote “The branches of this tea are vimineous and the leaves grown on them are pale yellowishwhite in color and very thin They were serendipitously discovered growing wild in the forests on steep high mountains”.

Black Tea (Hong Cha) – Tagged "Bai Cha"

The processing steps to achieve a mellow and honeysweet hong cha are as follows • picking — farmers harvest the fresh leaves and tea buds • wilting — they shade the tea leaves or leave them to dry in the sun • rolling — tea farmers roll the leaves to promote the oxidation processes.

Books by Bai Cha (Author of Enamorada del CEO 1)

Anji Bai Cha literally ‘white tea’ is so called because its unprocessed leaves are completely white almost translucent in the sunshine Lower levels of chlorophyll are responsible for Bai Cha’s colour and they also make it famous for desirably high levels of healthy amino acids The tea itself though is a green tea with a floral.