GREEN TEA #14
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The name of this tea translates to "White Tea from Anji," but in terms of processing, it's a green tea. "Bai Cha" in this case refers to the type of tea bush from which the leaves are harvested.
Aroma: delicate, slightly sweet with hints of pine.
Taste: sweet, oily, light, delicate, without bitterness or astringency.
Impact: invigorating, refreshing.
Harvest: Spring 2023, Zhejiang Province, China.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 180°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 5-15 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 180°F water.
Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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