Yu Qian Anji Baicha (Spring Rain Harvest Anji) is carefully hand-picked during the brief harvesting season before the seasonal rains, typically in mid to late April. Tea pickers work early in the morning, selecting tender one-bud-two-leaf combinations that meet the specific quality standards for this green tea. The leaves are placed in woven baskets and transported to the processing facility immediately after harvesting to preserve their freshness.

Once at the facility, the fresh leaves are spread out on bamboo trays and allowed to wither naturally for a few hours. This step reduces the moisture content of the leaves slightly, softening them and making them more pliable for the next stages of processing. The withering process also helps bring out the tea’s subtle floral aroma while reducing any grassy scent.

The first critical processing step is called “kill-green,” which halts oxidation and preserves the tea’s bright green color and fresh flavor. The leaves are heated at high temperatures in a wok or oven for a short time. This step deactivates the enzymes in the leaves while locking in their natural taste and aroma. Skilled workers carefully monitor the heat to ensure the leaves are evenly heated without burning.

After the initial heating, the leaves are gently rolled by hand or machine to enhance their shape and release their aromatic compounds. This step helps the leaves achieve a consistent and uniform appearance while concentrating the flavor. The rolling process is done delicately to prevent damage to the tender leaves.

Next, the leaves are dried at a lower temperature to reduce their moisture content further. The drying process is typically repeated two to three times, depending on the ambient humidity and the condition of the leaves. Each drying session lasts for a specific amount of time, carefully adjusted by the tea master to ensure the leaves retain their flavor and texture without becoming brittle. Between drying sessions, the leaves are allowed to cool and rest, stabilizing their structure.

The final stage involves a slow, low-temperature roasting to ensure the moisture content of the tea is reduced to below 6%. This step is crucial for long-term storage and maintaining the tea’s quality. After the leaves are fully dried, they are sorted to remove any broken or uneven pieces, ensuring a consistent final product. The tea is then packed into airtight containers to preserve its freshness and delicate flavor.

The finished Yu Qian Anji Baicha tea is vibrant green and delicate, with a clean floral aroma. When brewed, the leaves open fully, resembling fresh tea buds, and the infusion is bright and clear. The tea’s subtle sweetness and smooth texture reflect the care and precision of its harvesting and processing.

High-quality Yu Qian Anji Baicha features slender, jade-green leaves that are smooth and uniform, reflecting the careful selection and craftsmanship involved in its production. The leaves have a soft, velvety texture and a subtle sheen, indicating their freshness and premium quality.

When brewed, the tea produces a bright, clear yellow-green infusion with a floral, grassy aroma. The flavor is light and refreshing, with a natural sweetness and a hint of bamboo. The smooth, balanced taste and clean finish make it a standout among green teas.

Lower-quality Yu Qian Anji Baicha may have uneven or broken leaves with a dull color. The brewed tea might appear cloudy, with a harsh or overly grassy taste that lacks the complexity and refinement of premium-grade tea. For the best experience, look for its characteristic uniform leaves, vibrant color, and the clarity of the brewed infusion.