Anji Bai Cha Preparation
Water Temperature: 160 -175 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 2 full Tbl. (4 grams)
Steep Time: 2-3 minutes
Number of Infusions: 3
I especially like using a high leaf to water ratio and steeping this tea with slightly cooler water. Our Anji Bai Cha may be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 3.5 -- 4 grams of leaf per 6 oz of liquid, before infusing with 160-175 degree water for up to 2-3 minutes. As with all green teas, Anji Bai Cha can be infused at least three times (and up to 5.) Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged, especially with such a forgiving tea. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce a sharper flavor. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.