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> Question #2
>
> Then there is another sample package labelled "Anji Pai Cha".
Is that Wade-Giles? That is, Anji Bai Cha in Pinyin?
Now, this tea has all the classic AJBP look: light greenish-white in
> color (jade), leaves are smallish and made of 1-bud-1-leaf or
> 1-bud-2-leaves system. I read that AJBP has a higher amino acid
> level than most other green teas. My question is how does the
> increased amount of amino acid supposed to affect the tea's taste?
> In other words, what am I supposed to look for on the palate or nose
> to detect the amino acid?
I'm guessing that the amino acid in question would be theanine. That granted, the nose wouldn't be affected, but astringency would be diminished.
/Lew