An Ji White Tea

An Ji White Tea

Origin and History

• Region: An Ji White Tea originates from Anji County in Zhejiang Province, China.
• History: This tea has a relatively recent history compared to other Chinese teas. It gained popularity in the late 20th century after being rediscovered and cultivated from a rare tea variety known as the "white tea" plant.

Harvesting and Processing

• Harvest Season: An Ji White Tea is harvested in early spring, typically before the Qingming Festival. The best quality leaves are picked during this time when they are young and tender.
• Processing: The processing of An Ji White Tea involves several key steps:
  1. Withering: The freshly picked leaves are spread out to wither and lose some moisture.
  2. Fixation: The leaves are pan-fired or steamed to stop oxidation and preserve their green color.
  3. Rolling: The leaves are gently rolled to shape them and enhance their flavor.
  4. Drying: Finally, the leaves are dried to remove any remaining moisture and to stabilize their quality.

Brew Instruction:

Brewing tool: cups, bottles, tea wears, tea bags

Water temperature: 160° - 170° F

Amount of tea: 1 teaspoon

Amount of water: 6-10 oz.

Steeping time: put the hot water into the cup with the  tea, stirring the tea will make the tea flavor come out faster, stir about 20-50 seconds for the first cup, strain it out. Later if you want more tea, put more water back in the cup, steep for another 30-50 seconds, then strain it. This amount of tea leaves will make 3-4 cups of tea.

Drinking tips:

• We suggest drinking the green tea 30minutes-60minutes after meal. Drinking too soon after the meal, the tea will reactor with the nutrients of the food, especially the iron and protein. So if you have anemia, do not drink green tea, black tea, oolong tea, and pu-erh tea.