First spring green tea of 2019 and my very first Anji Bai Cha. This is a tea that can taste dramatically different depending on the brewing method used. I gongfu steeped it initially and got what tasted like a delicate vegetable broth mixed with fresh linens. Not bad, but not terribly exciting either. Today I grandpa steeped it and it blew my socks off.
The leaves are visually stunning. Bright pistachio green and shaped into elegant pine needles with a wonderful aroma of asparagus, matcha, and something vaguely floral. The wet leaf had more prominent vegetal notes of zucchini, edamame, chard, and arugula-like pepperiness. The taste of the tea reminded me of dragon well but creamier and not as nutty. It’s a thick, luscious creaminess that tastes like drinking soymilk mixed with a ray of sunshine. I also got hints of pistachio and what tasted like matcha powder. As the leaves continued to sit in the hot water, light vegetal and grassy notes appeared along with a little honeysuckle in the background. No bitterness whatsoever no matter how long I steeped it for. A great tea for throwing in the tumbler or thermos mug.
I know Anji Bai Cha can command ridiculous prices so I wasn’t sure what to expect with this one considering the low price price but its a really yummy green tea. A good value for the quality you get.
Flavors: Cream, Grass, Nuts, Soybean