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Anji White Tea
Anji White tea comes with a slightly confusing name. It is well known for its beautifully big and bright green leaves which happen to also be considered the same species as those used for white tea production. However, Anji White tea is produced similarly to a quality green tea, giving it a peculiar and contradicting name. The result of this hybrid process allows for a wonderfully light and fragrant green tea that is both inspiring to look at and a delight to drink. Glass Most would never associate a small glass with Chinese tea-making, but it truly is the most ideal vessel for teas that you must see to appreciate (greens, whites etc..) mouse over icons to see instructions Instructions: For gongfu-style tea tasting, first pour more than enough water to cover the bottom, then drop in roughly two teaspoons of leaves (usually about 6g for a regular-size Gaiwan or small glass). Then pour on the hot water again and let steep for 30 seconds. Decant and serve, or drink straight from the cup! Increase the steeping time gradually with each additional infusion.
Gaiwan Glass Recommended vessel(s) Temperature: 176°F ( 80°C ) View Recommended Steeping Methods
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