Anji Bai Cha - Anji vitt Grönt Te

I am not an experienced tea drinker but I like green teas. I can describe this tea as follows:
- brewing, 1 minute is plenty as stated on a package
- smell. I would describe it as sweet hay
- taste. sweet and grassy.

The dry leaves look like the photo and smell like a meadow that is no longer completely freshly mown. The infusion with 85°C warm, softened water smells of steamed vegetables, clearly spinach to my nose. This association also dominates throughout the tasting (the leaves not removed). A beautiful golden color develops and the taste intensifies but hardly changes its note. It doesn't get bitter either, which I think is a bit of a shame. However, it's a matter of preferences. Overall, a great green - or should I say yellow - tea.

The liquor is pale and luminous, immediately soft on the palate, with no trace of bitterness. The taste is clean and creamy, gently sweet, with notes of fresh bamboo, young greens and a subtle floral lift reminiscent of spring orchids.
The texture is smooth and calming, almost meditative, leaving a lingering sensation of freshness and clarity. A tea of balance and restraint—refined, pure, and effortlessly serene.

Very good tea, I like the nutty flaovur

The dried leaves reveal their innate freshness as soon as you open the package. They are very light, a pale green color verging on yellow, if not white.
After infusion, performed using the Western method at 80°C for 1.5 minutes, the tender buds open, revealing an extremely light yellow color and, above all, a slightly vegetal aroma with notes of orchid.
The color of the liqueur is also pale yellow and crystal clear. The taste and aroma of this delicacy are incredibly and pleasantly complex. Its fresh, sweet, and delicate flavor preserves the previously revealed vegetal and floral notes, even revealing typical umami nuances.
The body manages to be both soft and velvety, demonstrating how perfection can be captured in a cup of tea.