Also Known as Da Long Cha, this tea is produced in Kaihua County of Zhejiang Province. It has a single bud, compact and erect contour and is jade green, has a refreshing and lasting fragrance, mellow and fresh taste, green and clear liquid and evenly brewed leaves.
A baked and roasted green tea variety, the white featherlike An ji white tea is produced in Anji County of Zhejiang Province. In the 1980s. the mother tea bush was discovered in Daxi Village. Tianhuangping Town, Anji County. In the cool spring-time, the nearly opened buds of the tea bushes appear greenish, but soon turn white after opening fully. They are encased in two leaves. Subsequently, they turn green again. The vast plantations give an increasing yield each year.
The amino acid content in An Ji Bai white tea variety is 5-10.6%, twice or thrice as much as in the common green tea. The middle-brewing method is adopted this tea: Moisten the dried tea once by steeping In a little hot water; shake the tea pot after the tea leaf floats on the water surface; brew in glass teapots.
Here is the detail about how to brewing an ji bai cha.
Long Jing white tea actually belongs to a green tea variety locally known as “Long Cha,” mainly produced in the Anji and Pang’an counties of Zhejiang Province. Using the technique of Long Jing, the tea is processed from the fresh white tea leaves from local tea plantations. Making tea with Chinese tea sets will be more wonderful!
Emperor Zhu Yunzhang (Ming Dynasty) issued an imperial edict banning the production of Long- Feng Tea Cake. He proclaimed all tea buds picked were to be paid as the imperial tribute. Then on bulk tea production became popular. Techniques of processing roasted green tea were gradually optimized and famous tea varieties emerged, such as. Long Jing in Hanzhou and Gua Pian in Anhui. Roasted green tea accounts for the maximum portion of green tea in China, Desiccation of this tea can be either on manually operated pans or in roasters. According to the appearance of the dried tea, roasted tea can be classified into three sub varieties long, round, and fine and tender.