Origin : Hu Zhou City, Zhe Jiang Province
Harvesting : Pre-Ming Spring 2011 - First pick
Plantation altitude : 850 meters above sea level
Tea varietals : Bai Ye Yi Hao
Grade : AAA
Yixing teapot pairing : Well seasonned Duan Ni, Qing Shui Ni
The dry noze reveals a sweet nutty and vegetal aromas. When the tea leaves are wet, the nutty aromas evolves in a hot chesnut cake like aroma. The tea liquor is clean, full-bodied with an elegant flowery lasting all through the "hui gan" (aftertaste).
Notice : An Ji Bai Cha is the first and the only white tea tree variety that was recorded in Da Guan Cha Lun (the grand sight of tea discuss) dated back to the Song Dynasty.
Dry leaves appearance : Special phoenix shape form holds 1 bud 2 to 3 tender leaves. An Ji Bai Cha is a Hong Qing Lu Cha (baked green tea). Pale jady-white color leaves with green nervation.
Aroma : Pleasant and refreshing citrus fragrance in good purity combines with fresh vegetal hint, which reminds the feeling of freshness air of the grassland.
Liquor : Shinny and grassy pale white-green liquor with excellent clarity that tells the tea is indeed a high mountain plantation. Smooth and oily liquor offering a soft and silky mouth feeling.
Taste : Freshness is the first impression to the pallet. It shows a slight citrus hint at the beginning then a delicate lily note shows up. Its unique green touch offers a refreshing mouth feel. the liquor is clear and fresh with aroma reminding of aspergus but still with a refreshing taste and a lovely lemony flavor. The taste is sweet and exquisite that followed by a long lasted aftertaste.
Tips : When you brew Chinese green tea in a gaiwan, always leave a little bit of tea in the gaiwan between each infusion. This is call the root and will allow you to get the best of the green tea.
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