This tea specialty from the district of An Ji may almost be called an antique, being produced from a variety of tea plants that were forgotten for several centuries. Three decades ago the mother plant of the Bai Cha (literally: White Tea) was discovered, and from the cuttings of that plant a superb green tea of distinctive aromatic richness is being produced.
Preparation:
12 g tea leaves (4 tablespoons) per 1 liter of filtered water, boiled and cooled to 70 °C/158 °F (leave to cool for 10 min. after boiling). Allow to brew 3 min.
