Anji Bai Cha green tea

The name Anji Bai Cha can be somewhat misleading: although it means “Anji White Tea”, it is actually a green tea in terms of processing. Its distinctive character comes from a rare tea cultivar whose young shoots can become remarkably pale during the low temperatures of early spring. As temperatures rise, chlorophyll production increases and the leaves gradually turn greener.

Anji Bai Cha originates from Anji County in Zhejiang Province. The period when its shoots are pale is particularly prized for tea production: at this stage, the leaves have a lower chlorophyll content while being rich in free amino acids, including theanine. This unusual composition contributes to Anji Bai Cha’s refined, smooth character.

The dry tea consists of long, slender, needle-like leaves in shades of green and yellow-green. Once infused, it produces a clear, pale golden-yellow liquor. The leaves gradually unfold, revealing their distinctive light yellow-green colour.

Anji Bai Cha has an interesting historical connection. During the Song Dynasty, Emperor Huizong described an unusual pale-leaf tea plant in his famous treatise on tea, the Da Guan Cha Lun. However, there is no conclusive evidence that the plant mentioned centuries ago was identical to today’s Anji Bai Cha, so this is best regarded as an intriguing historical connection rather than a confirmed origin story.

Modern Anji Bai Cha comes from a naturally mutated tea cultivar that has become one of China’s best-known speciality green teas, valued for its unusual spring leaf colour and high amino acid content.

Use 5 g of tea per 150 ml of water, preferably at a temperature below 80 °C. You can prepare it in a small clay teapot or a glass cup. A glass vessel is particularly suitable for this tea, as it allows you to watch the long, slender leaves gradually unfold.

Steep the first and second infusions for approximately 1 minute, then gradually increase the steeping time for subsequent infusions.

Its flavour is fresh, smooth and delicately sweet, with light floral aromas reminiscent of orchids.