Notes:Wu An brings us a lovely Anji Bai Cha produced during Ming Qian with extractions of the needle like leaves chalk full of amino acids, likely due to the “cold Spring” effect on their chemistry. This selection uses the White Leaf #1 cultivar to highlight notes of tomato and marigold.
The technique for making Anji Bai Cha has been lost since the Song Dynasty, a single bush was rediscovered in the 70’s and production restarted in the 80’s.