Tea Scan
High-amino acid cultivar discovered in the 1980s in Zhejiang, pale leaves and fresh umami made it a modern celebrity green.
How to brew Anji Baicha gongfu style
Use a small gaiwan or clay teapot with a high leaf-to-water ratio and multiple short infusions — the gongfu cha way to get the most from Anji Baicha.
Water temperature80°C
Leaf ratio5 g / 100 ml
Infusions15s → 20s → 30s → +10s
Best time to drinkMorning
TypeChinese Green tea
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