Yu Qian Anji Baicha (Spring Rain Harvest Anji)
OUT OF STOCK 2020
Yuqian Anji Baicha has a full yet mild flavor and floral aroma. An affordable nutritious everyday high end green tea rich in amino acids, made with one bud and two leaf pluckings from the second spring harvest.
- Tea Origin
- Anji County, Huzhou City, Zhejiang Province, China
- Tea Bush
- Baiye #1 (White Leaf #1)
- Tea Master
- Song Changmei
- Harvest Time
- Picking Standard
- One bud, two leaves
The Source of the Name
Like Ming Qian Anji Baicha, this organic green tea is rich is amino acids with a clean flavor. It comes from the second spring harvest, picked later in the season than its predecessor Ming Qian Anji Baicha, the first pluck, but usually before April 20th. “Yu Qian” refers to the timing of the second harvest before the Gu Yu Festival that falls on April 20th. Because this is a time when the spring rains usually fall, Gu Yu or “spring rain” is the name of the 6th of the 24 solar terms that govern Chinese agriculture throughout the year. This later pluck of Anji Baicha has a stronger flavor and greener color. This tea is popular with green tea lovers who want to appreciate the health benefits of a green tea that possesses a more mild and gentler flavor profile than most. It is slightly more astringent than Ming Qian Anji Baicha.
Growth, Harvest, and Picking
While Yu Qian is picked only a few days later than Ming Qian, they must finish the harvest before the weather becomes warm. Once temperatures exceed 25 Celsius, the tea starts to grow very fast and the light jade coloring will turn to a bright green, creating a tea of a far different character. Generally, all Anji Baicha’s harvest season is centered around one time per year from the end of March until around mid-late April. This is an approximation, since the picking time will depend largely on the temperature and weather in a given year. When tea is picked in the cold season, the tea plant contains a greater amount amino acids and antioxidants. The roots have rich stores of nutrients and with every succeeding day the tea leaves will grow noticeably larger in size. The plucking standard is one bud to two tender leaves for this specific tea. Recall that for Ming Qian Anji Baicha, the picking standard is one bud to one leaf.
Source of the Tea’s Popularity
The mother bush of this tea was found in the early 1980s, but it’s been around for quite some time. It has gained popularity in China as a high end green tea primarily because the emperor in the Song dynasty Song Huizhong enjoyed this tea so much that he devoted a chapter in his book about the pale leaf “Baicha”. The source is not mentioned in the book but we can be sure of the reference because it is one of the few albino cultivars that tea is made from in China.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Yu Qian Anji Baicha (Spring Rain Harvest Anji) brewing guidelines
Teaware: 12 oz. glass or porcelain pot
Amount: 1 ½ Tbs of tea leaves
Water: 185°F filtered water
Infusion: First infusion at least 3 minutes. The leaves are good for 4 infusions. Add a little more time for each subsequent infusion.