An Ji Bai Cha

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Green Tea
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Bell Pepper, Broccoli, Chestnut, Honey, Lima Beans
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Edit tea info Last updated by Spencer
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175 °F / 79 °C 2 min, 30 sec

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From Tao Tea Leaf

Other names:An Ji Bai Pian, An Ji White Tea
An Ji Bai Cha Green Tea is a special green tea that contain an amount of amino acid, which is calming to the nervous system. An Ji Bai Cha Green Tea grows in a very sandy, rocky and rich in minerals soil. This environment has a powerful impact on the An Ji Bai Cha Green Tea.

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12 Tasting Notes

1959 tasting notes

As with most sipdowns, there’s just one pinch more leaf than you really need for a full cup, but you dump it in anyway…in doing so, the mineral background referred to in the tea description really stands out. I keep thinking it tastes a little like a silver spoon.

Enjoying it with my feet up for an after-dinner gloat. Actually made a plausible facsimile of restaurant Chicken Balsamico without trashing the kitchen or sustaining major grease burns. Score (a rare) one for the kitchen incompetent.


That sounds like a tasty dinner!


Hard to believe that there isn’t any other seasoning on the meat except a little salt/pepper. The balsamic kind of carmelizes. Was yummy.

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1812 tasting notes

This artisan green tea struck my eye on account of the purported re-steep-ability. I love being able to resteep my teas, and I had been wanting to try a new green tea. This An Ji Bai Cha called out to me and I answered it.

Okay, so that sounded a bit pretentious, but it did catch my eye. The Tao Tea Leaf website is full of great information. So, in following with all of their guidelines, I measured out about a teaspoon and a half of this for a cup of water at about 170 degrees Fahrenheit. I changed it up and used a ceramic teapot, as my glass steeping cup was unavailable. I am sure this tea would look very pretty in a glass cup, as the leaves dance in the water. Preheating the teaware is important for a potentially delicate tea like this, as steeping tea in cold teaware can alter the flavor substantially.

After two minutes of steeping, the resulting brew is a smooth and slightly sweet, yet much muted version of the sweet, grassy dry leaves. While there is not a big “wow” factor to this tea, it goes down very smooth and is very enjoyable to sit and sip…and sip and sip… The resteepability and how much that maintains its flavor is an added bonus that I think makes this tea a worthwhile try. On my personal enjoyment scale, I would give it an 86/100.

2 min, 0 sec

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348 tasting notes

When I pulled this out, I thought it was going to be an oolong. I mean, “Bai Chai” just sounds like an oolong-y sorta name. Surprised me that I was looking at a needle-thin green tea. I should read more.

Anyway…the liquor was clear and the taste alternated between grass and grape. Very close to Long Jing, methought.

175 °F / 79 °C 3 min, 0 sec

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921 tasting notes

I decided to be a real showoff last night, and I am immensely pleased it worked out. Ben has had to hear my complaining about boss fights in Terraria for a while now, they are the bane of my existence in that game, and having recently heard my lamenting of the Mechanical Bosses, I needed to redeem myself. It is hilarious how in Terraria once you beat a boss and get an upgrade, they suddenly become a cake walk, so I summoned all three in one night and killed them with time to spare! Sadly I am going to have to upgrade my armor before I can take on Plantera, so the spider queen will have to not have quite so many spiders. Always tragic when you have to have fewer spiders fighting for you. I will be going green with Chlorophyte Armor, specifically the ranger set, though I will have to retire my Daedalus Stormbow for that fight, which makes me immensely sad, that bow is the best thing ever.

Today I am taking a look at a tea that kinda changed how I thought about tea. Well, not this very specific tea, but the same tea type. Glorious green Anji Bai Cha by Tao Leaf Tea, a green tea from Anji, China, land of beautiful bamboo forests and apparently some famous historical bridges I just learned. Anji Bai Cha is the tea that taught me to be more adventurous with my tea brewing, to think outside of the gaiwan and to just toss some leaves in a bowl and see what happens. Specifically this is the tea that introduced me to the fine art of glass steeping, aka throw some leaves in a clear glass, add water, and enjoy the eye candy. Whether you pour off part of the liquid and drink from a glass or from the steeping glass itself is up to you. The aroma of the delicate and fuzzy leaves is very vegetal, notes of edamame, lima beans, crisp and fresh bell peppers, mix with wildflower honey, pollen, and a very gentle nuttiness. The aroma is not overwhelming or very potent, it is gentle and green, like a summer morning.

For the first steeping I decided to decant some of the tea into a glass, too many leaves floating on the top, makes for harder sipping! The aroma of the leaves and tea mixed together in my elegant new glass (pretty sure my friends accidentally made off with my previous glass….glass) is vegetal and nutty. Delicious notes of edamame, bell pepper, kohlrabi (do not get that one often) cooked broccoli, and a sweet butter bean and lima bean finish.

The tea starts out richly vegetal and sweet, a smooth and gently tingly mouthfeel (hello trichomes) makes this a refreshing beginning. I love Anji Bai Cha because it always tastes so clean, and I do not mean as in other teas are pesticide covered or something like, I mean clean like a mountain stream or first snow, it is a purity in its flavor notes, having them blend while being distinctly separate. It is a tea that never tastes muddled to me. The notes that are present start with honey and chestnut and move towards bell peppers and lima beans, with a gentle spiciness at the finish.

As I top off the glass with more water, most of the now very plump leaves have floated to the bottom, so I can enjoy the tea by drinking it straight from the glass. It starts out fairly similar to the first steeping, but the longer it sits the more intense the vegetal notes become, bringing in cooked broccoli, cooked and raw bell pepper, lima and green beans, and has a finish of sesame seeds and honey. Even later on the only bitterness that is ever present is similar to Brussels sprouts, so it is very light (unless you are one of those people that hates Brussels sprouts, I am not) and I find very tasty.

For blog and photos:

Flavors: Bell Pepper, Broccoli, Chestnut, Honey, Lima Beans


Lovely review my dear!

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1662 tasting notes

Well boo. Apparently I had more than one sample of this kickin around. I think this was one I had intended for trading. Oops :/
No matter. It tasted off anyhow. Partially because last time I used the whole packet and this time I went with half… so apparently you need to pack 2-3 tsp into your steeper to make it worthwhile!

Also… I need a new job. I just got this one less than a month ago and already it is driving me nuts.
First, now that I am used to the duties, it is kinda mind numbingly boring! and we aren’t permitted to have a radio on.
Second, I sit at reception, even though it has nothing at all to do with my actual job other than manning the phones. They just want someone there to greet candidates.
That isn’t the bad part- what makes me cringe is that every single time I want to leave the desk to grab some water, hit the washroom, and of course for lunch, someone has to cover me. They have to leave their desk, interrupt their work, and sit at mine. This just started two days ago. Previously, I would simply transfer the phones to whoever was covering me. Not SO bad. Right?
But now… I have to raise my hand (ie send an email), ingratiating myself to whomever’s turn it is, to let me take care of my bursting bladder. Not only that, but this way my habits are on display for the whole office (eight people). So now I feel like asking if they can ALSO sit in my seat while I boil water and then two minutes later go back to fill my cup, is too much. In fact, I know it is, because I was actually asked if I could drink less water. Or if maybe I could go on my lunch hour, which was then amended to say maybe we should schedule a midmorning or afternoon break. Oy!!! Maybe next they will start timing me. Ha! I dunno, I think that is a bit too invasive. Or is it just me?


It’s definitely too invasive. That’s just weird. But, just scheduling a break might actually be better for you. That way you can take care of whatever without having to give everyone a detailed account of your activities.


That does sound annoying, when I’m at work I drink tea all day long but I don’t have to answer a lot of phones.


That’s a pretty pointless, inefficient system. You’d think the phone transferring strategy would be good enough.


Sorry to hear about the particulars of your job situation; I can understand how you could feel uncomfortable about the expectations, and awkward about the whole situation.

About the tea, I am a big fan of An Ji Bai Cha for many reasons: it typically has a crisp clean taste, and the way it’s processed causes it to be high in theanine, so, chemically speaking, it is a little more calming on the human nervous system than a typical green tea. So, better luck next time with this type of tea!


Yuck. Scheduled breaks sound like the best case scenario here, and yum…an ji bai cha!


Kaylee, this is true. But then I got to thinking, my break should be scheduled mid morning right, say at 10am? What if I can’t hold it that long?? or if I have tummy trouble…


TeaBrat, I don’t actually mind the phones. It is the most entertaining part of my day hah. But the break part is definitely annoyoing


SimpliciTea, Thanks. Uncomfortable is a very good word for how I feel haha.
I could certainly use some theanine!! I’ll bet it has just as much as matcha. My first cup was incredibly soothing :)


Stephanie, I am starting to think so. It still creeps me out though! I haven’t figured out why…
I think I may need to invest in more than just a sample :P

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