Anji Bai Cha (Anji White Tea) – Chinese Tea Leaves

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Anji Bai Cha (Anji White Tea)

Anji Bai Cha (Anji White Tea)
A Rare Gem of Chinese Green Tea

Anji Bai Cha (安吉白茶), often referred to as “Anji White Tea,” is a unique and highly prized green tea grown in Anji County of Zhejiang Province, China. Despite its name, Anji Bai Cha is not a true white tea but rather a green tea made from a special cultivar of the Camellia sinensis plant. The term “white” refers to the pale, almost whitish color of its leaves and the light, jade-green liquor it produces when brewed. This tea is celebrated for its delicate flavor, high amino acid content, and calming effects, making it a favorite among tea connoisseurs worldwide.

The origins of Anji Bai Cha are steeped in legend. A 900-year-old Chinese text, “Da Guan Cha Lun” (大观茶论), written by the Song Dynasty Emperor Hui Zong, mentions a rare tea plant with jade-white leaves. For centuries, this tea remained a myth until the 1980s, when a single white tea bush—now known as the “Ancestor of Anji Bai Cha”—was discovered in Anji County. Experts believe this bush is the very plant described in the ancient text. This discovery led to the cultivation of Anji Bai Cha, which has since become one of China’s most sought-after teas.

Anji Bai Cha is unique among green teas due to its low chlorophyll content and high levels of theanine, an amino acid that contributes to its sweet, umami-rich flavor and calming properties. During the winter months, when temperatures drop to -8 to 10°C, the tea plants produce very little chlorophyll, resulting in white or pale yellow buds. As spring arrives and temperatures rise, the leaves gradually turn green, signaling the end of the harvest season.

The picking season for Anji Bai Cha is incredibly short, lasting only about 30 days in early spring, typically before the Qing Ming Festival (around early April). This early harvest, known as Ming Qian tea, is considered the highest quality, as the leaves are at their lightest in color and richest in amino acids. Once temperatures exceed 25°C, the leaves turn green, and their flavor profile changes, making timing crucial for producing the finest Anji Bai Cha.

Anji Bai Cha’s connection to Emperor Hui Zong of the Song Dynasty adds to its allure. As a renowned artist and tea enthusiast, the emperor devoted an entire chapter of his book to the “Bai Cha” (white tea) plant, though he did not specify its origin. Centuries later, tea scholars linked his descriptions to the ancient tea bushes discovered in Anji County.

The famous Tea Sage Lu Yu, author of the “Classic of Tea” (茶经), also praised the Anji region as a “treasure of tea”, though he did not mention the white tea specifically. It took nearly 900 years for the connection to be made, and since the 1980s, Anji Bai Cha has been cultivated from the descendants of the original mother bushes. Today, only one of these ancient bushes remains, estimated to be over 300 years old, and it has become a pilgrimage site for devoted tea lovers.

Anji Bai Cha is renowned for its clean, refreshing flavor and high fragrance. The tea’s slender, flat leaves brew into a pale jade-green liquor with a mild, slightly sweet taste and a lingering, calming aftertaste. Its high theanine content not only enhances its flavor but also promotes relaxation, making it an ideal tea for unwinding.

To brew Anji Bai Cha, use water heated to around 75–80°C and steep for 2–3 minutes. This gentle brewing method preserves the tea’s delicate flavors and aromas, allowing you to fully appreciate its unique character.

Anji Bai Cha’s limited production and historical significance have made it one of the most sought-after green teas in the world. Its pale leaves, sweet flavor, and calming effects set it apart from other green teas, offering a truly unique tea experience.

Whether you’re a seasoned tea enthusiast or new to the world of Chinese tea, Anji Bai Cha invites you to savor its timeless elegance and rich heritage. Explore our collection and discover why this rare tea has captivated tea lovers for centuries.