Ming Qian An Ji Bai Cha Organic Green Tea 2014

Ming Qian An Ji Bai Cha Organic Green Tea 2014

Green tea is an unoxidized tea originating in China and has the longest history of any tea.  It has been praised for centuries for its healing and soothing properties.  Ming Qian An Ji Bai Cha is a famous green tea from Zhejiang Province.

An Ji Bai Cha has become the most sought after green tea today due to its limited production and its history with famous Song Dynasty emperor, Song Hui Zhong. As a great artist and passionate tea lover, he wrote a book about tea and devoted a whole chapter to the pale leaf of "Bai Cha", although he did not mention the source. Lu Yu, the famous tea sage during the Tang Dynasty, described the An Ji area as a treasure of tea, but did not mention the tea. It took 900 years for tea scholars and tea masters to put the two together and discover the ancient Bai Cha bushes in An Ji. It has taken since 1980 to propagate enough bushes to have a commercial crop. All bai cha bushes today are descended from two mother bushes, only one of which is still living. The remaining mother bush is estimated to be over 300 years old and its place on the mountain side has now become something of a destination for devoted Chinese tea drinkers.

Bai Cha's pale jade leaves are unique in their high amino acid content, which contributes to the sweetness and calming effect of their infusion. The leaves are at the lightest in color and richest in amino acids the early spring, before temperatures climb above 25 degrees Celsius. Once the temperature warms beyond this point, the leaves of An Ji Bai Cha bushes are noticeably greener and have changed in flavor. Ming Qian An Ji Bai Cha is the first picking of the year, representing the most pure and distinctive representation of the variety's character.

Take time to appreciate the clean, green tea liquor and high fragrance. The skinny, flat tea buds and leaves are rich in amino acids creating a mild and slightly sweet flavor that gives you an overall calming feeling.

Note: “Ming Qian” refers to the first tea picking before the Qing Ming festival

Tea Origin: Zhejiang Province, China
Tea Bush: Bai Ye #1 (White Leaves #1)
Tea Master: Sheng Xue
Harvest Time: early April
Picking Standard: 1 bud to 1 tender leaf

Brewing Guidelines
Teaware: 12 oz. glass or porcelain pot
Amount: 1 ½ Tbs of tea leaves
Water: 185°F filtered water
Infusion: First infusion at least 3 minutes. The leaves are good for 5 infusions. Add a little more time for each subsequent infusion.

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ming qian an ji bai cha dry leaves
ming qian an ji bai cha cupping
ming qian an ji bai cha leaf configuration
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