Buy Chinese Green Tea Online
Among all the tea types, green tea is the most consumed in China and has gained popularity worldwide due to its amazing health properties. In China, green tea is the earliest type of tea in history. Nevertheless, a good and authentic cup, handmade from fresh Spring leaves, is still hard to find.
At Mbaicha, we're fortunate to work with loose leaf green tea farmers who are born and raised on the same land they grow tea. At the same time, we're driven by our passion to share their fresh leaf teas with you, and the rest of the world.
Whether your goal is to lose weight, stay healthy and energized, or simply enjoy an authentic cup, you're at the right place at Teasenz. Here's why we're so confident about our Chinese green teas:
Fresh: All our loose green teas are picked in the latest Spring season. The low temperatures during this season allow the tea leaves and buds to grow slowly and acquire more flavor. During early Spring, insects haven't appeared yet, meaning that any use of pesticides will be avoided. This is why all our green teas safe and will flawlessly pass EU and USA import testing.
Healthy: Fresh green leaves also contain more nutritional and a high amount of antioxidants. In addition, all our loose green teas consist of 100% natural leaves with no artificial flavoring or coloring.
Tasty: To us, this is what real Chinese tea is all about. It's good to know that you're drinking something healthy and fresh, but we are the most passionate about the diversity of amazing flavors and aromas that each region has to offer. Our expert to taste and curate the best. All their hard work comes together on this page, allowing to present the best green tea from China with you
Professional storage: Our green teas are stored in freezers all year round for optimal preservation. As a result, you'll receive teas that are as fresh as when they were harvested in Spring.
Wholesale Loose Leaf Green Tea from China
We've years of experience in export Chinese green tea to different countries in the world. On our product pages, you'll see wholesale discounts starting from 200 grams (7 oz) per tea. If the green tea that you're looking for isn't available or if you've any questions, simply contact our friendly staff. We'll receive a reply from us within a day.
Why Anji white tea tastes fresh
Anji's superior geographical environment and the climate gave birth to a good tea
Generally speaking, if the content of amino acids in tea is high, the taste will be fresh, refreshing and sweet. If the content of tea polyphenols with pungent taste is appropriate, the taste of tea will be mellow. We know that tea with high amino acid content has relatively good quality. Here can teach tea friends a little trick, when choosing tea, what kind of Anji white tea amino acid content will be higher? At the same time, the more hair the tea has, the higher the content of amino acids.
More than 1800 years ago, Emperor Ling of the Han Dynasty gave the name "Anji" and took the meaning of "peaceful and auspicious" in the book of songs. Lu Yu, the tea saint of the Tang Dynasty, praised Anji white tea as "the best in tea", and Huizong of Song Dynasty also wrote in Daguan tea Theory: "white tea is a kind of tea, which is different from ordinary tea. Between the cliffs and forests, there are only one or two plants that are born by chance. If jade is in Pu, it has nothing to do with Lun. "
Among thousands of green tea in the country, Anji white tea can stand out from the rest, thanks to its unique geographical location and environmental advantages. Good mountains, good water, and good tea are produced. The magical 30 degrees north latitude county gives Anji a unique charm.
Anji white tea has been invited by 7 sets of local programs of CCTV to record "Anji white tea", which can be invited by CCTV. It shows that the status and influence of Anji white tea in Chinese green tea is extraordinary. According to the introduction, in this program of promoting Anji white tea, the "spirit" and "strangeness" of Anji white tea are highlighted. God traces the origin of Anji white tea through the legend of "Lu Yu's emergence into an immortal after drinking Anji white tea". It's amazing that Anji white tea has developed from an Anji white tea mother tree to vigorous tea industry in just over 20 years, which has driven one side of the people to become rich. It's a miracle in the development of the characteristic agricultural industry in China.
According to the assessment report on National Climate signs of Anji, Zhejiang Province, compiled by the National Climate Center, Anji's special topography has created a unique pleasant climate, which is comfortable in spring and autumn for a long time and suitable for tourism and leisure; low temperature in the morning at night in summer is suitable for summer vacation; snowy in winter and long viewing time. Anji has abundant rainfall, even seasonal distribution, sufficient sunshine, small wind force, and small meteorological disaster risk. Anji has a good climate and ecological environment, with one million mu of bamboo forest, the vegetation coverage rate of 75%, the forest coverage rate of 70.1%, and growth rate of 6.2% since this century. Anji has a good air quality, with an excellent air quality rate of over 83% in Anji County, and the average concentration of negative oxygen ions in the atmosphere of 8000 / cm3. The concentration of negative oxygen ion reaches the special fresh standard. The excellent rate of 33 climatic and ecological evaluation indexes is 97%, and the comprehensive evaluation result is excellent.
Anji white tea is made of green tea processing technology, which belongs to the category of green tea. Its white color is due to the fact that the raw material for processing is a kind of tea tree whose tender leaves are all jade white.
What is the taste of Anji white tea among many tea products? What are the taste advantages? This kind of taste and advantage should start from the difference of Anji white tea. Anji white tea is white leaf tea, but it belongs to green tea. Because the temperature of Anji in winter often kept around - 8 ℃, the synthesis of chlorophyll was inhibited, resulting in the increase of amino acid content. Compared with ordinary green tea, its amino acid content is more than 1-2 times higher, while the content of tea polyphenol is 10-14%. Take a sip of Anji white tea, the long and fresh taste is followed by a sweet, and its uniqueness is fresh. Because amino acids are not only the basic substance of the human body and the material basis of life metabolism, but also play the primary role in tea, which is to enhance the freshness of tea soup, improve the aroma of tea, and improve the color of dry tea and soup.
Generally speaking, if the content of amino acids in tea is high, the taste will be fresh, refreshing and sweet. If the content of tea polyphenols with pungent taste is appropriate, the taste of tea will be mellow. We know that tea with high amino acid content has relatively good quality. Here can teach tea friends a little trick, when choosing tea, what kind of Anji white tea amino acid content will be higher? At the same time, the more hair the tea has, the higher the content of amino acids.
For different tea varieties, there are more amino acids in the small leaf species than in the large leaf species, while the content in the tender part of the small leaf species is more than that in the old part. Therefore, both tea farmers and tea friends are looking for tender tea. The more tender the tea, the better the quality, which is not unreasonable. Anji white tea is even more so, "low temperature-sensitive", short tea period, usually only about 20 days, so each piece is delicate "wonderful". In spring, due to the lack of chlorophyll, the buds germinated before Qingming are usually white. Before the rain, the color is fading, mostly jade white. From the rain to the summer solstice, it gradually turns into white and green flowers and leaves. In summer, the buds and leaves return to full green, just like green tea. Strictly speaking, the picking of Anji white tea is determined by the temperature. It's not clear whether it's tea before the Ming dynasty or after Ming Dynasty. The main thing is to avoid its whitening and returning to green, and better control the high content of amino acids. Just because the magic Anji white tea is picked, processed and made in a specific albinism period, its leaf bottom also presents jade white after soaking, which is a unique characteristic of Anji white tea. Of course, good taste depends on good processing technology.
Sometimes when we brew tea, there is a layer of white hair floating on the surface of the soup. Many friends think that the tea soup is not clean, and they think it's dust. In fact, it's the hair of the tea itself, The tenderer the part contains more tea millionaires, and the main components of tea millionaires are amino acids.
