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Anji White Tea - Anji Bai Cha

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Product details

Essential
  • Harvest: 2021, Ming Qian
  • Origin: Anji, Zhejiang, China
  • Taste: Less bitter and astringent
  • Caffeine : < 50mg/Cup
  • Grade: Supreme ★★★★☆  (Tender Buds)
  • Brew Ratio : 1: 40~50
  • Expired Date: 18 Months
  • Storage Conditions: Dry, Refrigerated, No odor, Well-Sealed, Sunshine Shielded, Low Temperature;

What Is Anji White Tea?

Anji white tea is a green tea produced in Anji County, Zhejiang Province, China.
People also call it "Anji White Tea" but It does not actually belong to Chinese white tea. It is one kine of the top 10 Chinese famous tea. That's because Chinese tea is classified by its processing method, and Anji White tea is produced using the same processing method as green tea.

This tea cultivar was discovered in 1982, is not as widely planted as other teas, and has a short harvesting period; it is a comparatively rare tea.

It is called "white" tea although it is green tea. The long, narrow leaves are yellow in color and have a recognizable fold along the length of the leaf.

Studies found that the tea is high in polysaccharides which can inhibit the hemolysis of blood cells.

Anji Baicha Health Benefits

Anji Baicha tea contains rich health-enhancing theanine, Anji Bai Chai contains 3 to 4 times more amino acids than green tea. It also contains less polyphenol, and as a result, the taste is less bitter and astringent compared to other teas.

Further research found that the tea plant has low chlorophyll and poly-phenol content (which explains the whitish-green tea leaves) but is very rich in amino acids. It has almost twice the amount compared to other green teas. Amino acid helps suppress cortisol and reduces stress.
Like other green teas, Anji bai cha also contains oxidants and Tea Polyphenols which can promote burning belly fat. Tea Polyphenols can help with blood circulation and remove blood stasis. Meanwhile, Anji Baicha can lower blood pressure to a normal level. Loss of weight, prevention of cancer, energizing, and reducing the risk of heart problems.

 

Anji Baicha Tea Side Effects

There are not many side effects related to the Anji Baicha tea. but it may sometimes lead to gastrointestinal problems like diarrhea, constipation, and stomach problems. In addition, drinking too much tea may lead to the nervous system and sleep problems.

FAQs Of Anji Baicha Tea

Q.1. How do you serve Anji Baicha tea?
A. The Anji bai cha tea is prepared by boiling some water. After that, allow the water to cool down and add a teaspoon of the Anji Baicha tea to a cup. Then pour the water. Allow it to diffuse around 3~4 minutes then serve. Also, the best practice is to pre-heat the cup (or mug) so the tea leaves can be activated shortly.

Q.2. Are pregnant women allowed to consume Anji Baicha tea?
A. It is not advisable for pregnant women to consume Anji Baicha tea. Since the tea contains caffeine, it may lead to birth abnormalities.

Q.3. What is the best way to brew Anji Baicha tea?
A. The most suitable teaware for brewing Anji Baicha tea is a glass cup or teapot. A longer and transparent cup is preferred. This is because you can also watch the tea leaves dancing during brewing and steeping. For the 1st steep, pour 1/3 of the hot water into the cup then rotate the teas gently inside the water and smell the pleasing floral aroma. That's also called "Enjoy Tea" as Chinese Tea culture.

Q.5. How many times for steeping Anji Baicha tea?
A. Anji Baicha tea is not as same as black tea or puer tea which can steep many times. Usually, you should steep not more than 3~4 times and drink within 1 hour.

      How To Make Anji White Tea

      Scoop 1 spoon of  Anji Baicha tea (About 3-5g) and threw it into GlassTea Cup (or Gai Wan) about 150-200ml. The ratio between tea and water should be around 1:50. Pour boiling water with a temperature of about 80~85°C (176~185F) and steep for about 1~2 minutes then serve as the first infusion. For 2~4 infusions, it is better to steep about 3~4 minutes.

       

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      The Tea Bridge

      Chinese Tea Culture

      Tea plays an important role in China. It is commonly consumed at social events, and many cultures have created intricate formal ceremonies for these events. Afternoon tea is a British custom with widespread appeal. Tea ceremonies, with their roots in the Chinese tea culture, differ among East Asian countries, such as the Japanese or Korean versions. Tea may differ widely in preparation, such as in Tibet, where the beverage is commonly brewed with salt and butter. Tea may be drunk in small private gatherings (tea parties) or in public (tea houses designed for social interaction).

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