绿茶 — Lǜ Chá
安吉白茶
一款名称会误导人的绿茶 — Ānjí Bái Chá 是明前采摘的茶叶，氨基酸含量异常高，茶汤淡雅甘甜，令人联想起蒸毛豆和甜玉米。
$130USD · 50 g
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这批茶来自浙江北部安吉县云雾缭绕的山坡，采于 2026 年三月下旬。在那里，海拔 600 米处，一个小家庭茶园悉心照料着稀有的 Bái Yè No. 1 品种。当土壤温度保持在 20°C 以下时，茶树会长出几乎不含叶绿素的新梢 — 颜色淡白、半透明，并富含茶氨酸。每年春天仅有大约十天，这些「白色」嫩芽会被采摘，一芽一叶，直到茶树转绿，奇迹便会消退。拂晓时分，采茶工人穿梭于茶行之间，将银白色的茶芽装满篮筐。茶园主人是一位第三代制茶师，随后以迅速且轻柔的方式进行杀青处理，采用低温慢炒的手法，以保护脆弱的氨基酸。制成的干茶依然保有冬日般的白色，这正是明前品质的明显标志。这批茶从当天炒制的各批中选出，因其极致的甜味和深层而令人满足的鲜味，带有仅安吉风土才能呈现的轻盈感 — 春季茶品中低调却令人惊艳的亮点。
The leaf, brewed
dry leaf
Slender buds and young leaves, downy silver-green — aroma of sweet chestnut, fresh hay, and a hint of cucumber.
wet leaf
Unfurling to bright spring green, leaves are tender and uniform, with a scent of steamed green peas and lilac.
liquor
Pale champagne with a fine, cloudy haze — reminiscent of jade dust in morning light, perfectly clear despite the particles.
aroma
Soft and vegetal — sweetcorn silk, raw edamame, and a whisper of chestnut blossom.
taste
Silky and round, with immediate umami sweetness rolling into crisp vegetal notes of young bean and artichoke heart. No bitterness, just a clean, calm presence.
finish
Lingers softly with a returning sweetness (huí gān) and a fresh, clean mouthfeel — the aftertaste is cool and slightly mineral.
Brewing
使用玻璃盖碗或高玻璃杯，观察淡色茶汤的发展。轻轻沿杯壁注水，避免搅动娇嫩的茶叶。