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Anji Bai Cha
Anji Bai Cha

79,00 DKK158,00 DKK

79,00 DKK158,00 DKK

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Anji Bai Cha

79,00 DKK158,00 DKK

When translating “Anji Bai Cha”, it means “white tea from Anji (a province in eastern China)” – but it is actually a green tea. The name is due to the fact that the leaves appear almost white before they are picked. They come from trees that were thought to exist only in the legends – but a few specimens of the trees were found in the 1980s. The leaves are very long, slender and needle-shaped, and in the cup they are light green, as if they came straight from the tree.




Anji Bai Cha is best brewed in small teapot.

  • Use 1 tbsp. tea for approx. 350 ml water.
  • Add water at 75-80ºC to the dry tea leaves
  • Brewing time 2-3 min
  • The leaves can be used 2-3 times.


If you only brew one cup / glass at a time, you can use a copy or “fill-yourself” tea leaves, where the leaves can flow freely and thereby give off the fine aroma. When using kopsi el. “Fill-yourself” tea leaves can also be brewed on the leaves again.

By small jug is meant any. Japanese teapot with inner strainer or similar. The advantage of the small jug is that you brew 1-2 cups at a time, after which you add more temperate water when you are ready for the next cup. This exploits the potential of the leaves, by brewing several times, and you get the experience of a fresh cup of tea.

More on Green Tea

Green tea is believed to originate from China, but has spread to several countries in Asia over the plant’s 4,000-year history. Buddhist monks are believed to have brought tea to Japan about 1,400 years ago. In short, the tea plant itself is the same in China and Japan, but there is a climate, soil and plant breeding to the difference. The biggest difference, however, is the actual processing of the harvested tea leaves. All tea comes from the same shrub, which in Latin is called camellia sinensis.

The difference between black and green tea is the degree of oxidation / oxidation:
Black tea is completely or partially oxidized for 12-24 hours, whereas green tea is not oxidized.

An enzyme in the green tea leaf initiates the oxidation process as soon as the leaf is picked. To stop that process, Japanese green tea producers steam the freshly picked leaves before packing them in airtight boxes and refrigerating.

In China, oxidation is stopped by briefly “frying” the leaves in a wok. This difference in processing gives Japanese green tea a taste with notes of grass, while Chinese green tea often has more delicate and floral notes. Chinese green tea is often also slightly more yellow in color.

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