Ming Qian Anji Baicha (Early Harvest Anji)

Green tea 2024 | Caffeine:●●●○○

$55.99 USD

Weight: 50g

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Plucking standard

Tea Origin
Anji County, Huzhou City, Zhejiang Province, China
Tea Variety
White Leaf #1 (Baiye #1)
Harvest Period
Early April
Plucking Criteria
One bud with one leaf

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Ming Qian Anji Baicha (Early Harvest Anji) – A Rare White Tea-Like Green Tea

Ming Qian Anji Baicha (明前安吉白茶), or Early Harvest Anji, is a delicate green tea renowned for its smooth, sweet flavor and refreshing aroma. Despite its name, it is a green tea with a rare, pale appearance and a tea liquor reminiscent of white tea. Grown in Anji County and harvested before Qingming (Ming Qian), this tea is prized for its tenderness and exceptional quality. The pale, jade-green leaves produce a light yellow infusion with hints of chestnut, bamboo, and floral notes. Ideal for tea connoisseurs seeking a mild yet complex tea, Anji Baicha is a symbol of purity, tradition, and finesse.

MING QIAN ANJI BAI CHA

明前安吉白茶

The Traditional Handcrafted Process of Ming Qian Anji Baicha

No chemical fertilizers, pesticides, or herbicides are used in the production of our teas. Click here to learn more about our commitment to sustainability and fair trade practices.

Ming Qian Anji Baicha is a masterpiece of traditional Chinese tea craftsmanship, requiring skill and dedication to preserve its distinctive flavor and unique characteristics. Here’s a look at the intricate process:

Harvesting: Anji Baicha is handpicked in early spring, typically before Qingming (Ming Qian). Only tender buds and the youngest leaves are selected, ensuring a fresh, light flavor. The tea is harvested during a short window, making it exceptionally rare.
Withering: After picking, the leaves are spread out to wither naturally, allowing moisture to evaporate while the leaves retain their vibrant jade-green color and fresh aroma.
Fixation (Pan-Firing): The leaves are stir-fried in traditional woks to halt oxidation. This step locks in the tea’s bright green color and enhances its mild, vegetal sweetness.
Rolling and Shaping: The leaves are gently hand-rolled to preserve their tenderness and shape. This step also helps release the tea’s internal flavor compounds, enhancing its rich aroma.
Drying: Finally, the tea leaves are dried at low temperatures to reduce moisture and ensure the tea’s freshness, longevity, and signature smooth taste.

This detailed process, perfected over centuries, ensures that every cup of Ming Qian Anji Baicha delivers a clean, refreshing taste that reflects its origin in Anji’s pristine tea gardens.

Ming Qian Anji Baicha Brewing Guide

Tools Needed: Glass or ceramic teacup, tea strainer (optional).
Water Temperature: 75°C-80°C (167°F-176°F).
Tea Amount: 3 grams per 200 ml of water.
Brewing Time: 1-2 minutes for the first steep, with slightly longer times for subsequent infusions.
Tip: Use soft, filtered water to enhance the tea’s delicate flavor and clarity.

How to Identify Premium Ming Qian Anji Baicha

Premium Ming Qian Anji Baicha tea features slender, tender leaves with a pale green to light jade color. The leaves are smooth and uniform, indicating their early spring harvest and careful crafting.

When brewed, the tea produces a clear, pale yellow infusion with a fresh, floral aroma and subtle notes of chestnut and bamboo. The taste is exceptionally smooth, with a mild sweetness and a delicate umami finish that lingers on the palate.

Lower-quality Anji Baicha may have uneven, broken leaves or a dull, yellowish color. The brewed tea might appear cloudy, with a harsh or overly grassy flavor that lacks the refined balance of premium-grade tea. To ensure you are enjoying the finest Anji Baicha, look for its signature pale green leaves, clarity in the brewed infusion, and its elegant, mild taste.