Zhejiang
Green Tea
Spring
Steaming & Pan-firing
Anji Bai Cha, despite its name meaning 'White Tea,' is actually a distinctive Chinese green tea from Anji County, Zhejiang Province. Known for its unique leaf coloration, delicate flavor, and smooth, mellow taste with subtle sweet notes.
Anji Bai Cha (安吉白茶), literally meaning "Anji White Tea," is a distinctive Chinese green tea produced in Anji County, Zhejiang Province. Despite its name, it is not a true white tea but rather a green tea made from a unique cultivar of the tea plant (Camellia sinensis var. bai cha) that exhibits a temporary albino phase in spring.
The name "Bai Cha" (White Tea) refers to the pale, almost white appearance of the young leaves during the brief spring growing season when temperatures are cool. This unusual characteristic gives the tea its distinct identity.
Anji Bai Cha is prized for its delicate, smooth, and mellow flavor profile, often accompanied by subtle sweet and nutty notes. The processing typically involves steaming (similar to Japanese green teas) followed by pan-firing, which helps preserve the unique characteristics of the leaves.
Fresh, delicate, subtly sweet, nutty, vegetal
Smooth, mellow, sweet, clean finish
Clean, sweet, lingering with a refreshing aftertaste
The history of Anji Bai Cha is relatively recent compared to many other Chinese teas. The tea plant, known locally for its white leaves in spring, was found growing wild in the Tianmu Mountains bordering Anji County.
In the 1980s, researchers from the Chinese Academy of Agricultural Sciences identified and propagated this unique cultivar. The first commercial plantings began in Anji County in the late 1980s and early 1990s.
Due to its unique characteristics and careful cultivation practices, Anji Bai Cha quickly gained recognition and has become one of the most distinctive and sought-after green teas in China, representing a successful example of modern tea development.
"In Anji Bai Cha, we find the paradox of transformation – white leaves yielding a green tea of extraordinary delicacy." — Tea Enthusiast
Wild 'Bai Cha' plants grow in the Tianmu Mountains region.
Scientific identification and propagation of the unique cultivar begin.
First commercial plantings in Anji County, Zhejiang Province.
Rapid rise in popularity and recognition as a premium green tea.
Leaves are hand-picked, typically during the brief spring window when the new growth is pale. The standard is often "one bud and one or two leaves" to capture the delicate young leaves.
Fresh leaves are spread out in thin layers and allowed to wither slightly, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in shaded areas.
This is a key step distinguishing Anji Bai Cha from many other Chinese green teas, which typically use pan-firing for fixation. Steam is blown through the leaves to halt oxidation and preserve the green color and fresh flavor, similar to Japanese Sencha processing.
The steamed leaves are rolled to break down cell walls slightly, releasing juices and shaping the leaves. This step is often light to preserve the delicate nature of the leaves.
The rolled leaves are dried, often using a combination of machine drying and/or pan-firing at lower temperatures. This removes remaining moisture and stabilizes the tea for storage, while developing the final aroma and flavor characteristics.
Steaming Process
"The secret of Anji Bai Cha lies in capturing the fleeting moment of spring's alchemy." — Master Tea Maker
Use water at 75-80°C (167-176°F). Slightly cooler than boiling to avoid bitterness.
First infusion: 1-2 minutes. Subsequent: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the best results.
Allows appreciation of the liquor's pale color.
Can be steeped several times, with flavors evolving.
Avoid boiling water to preserve the delicate nature.
Focus on the smooth, sweet, mellow character.
In TCM, Anji Bai Cha, like other green teas, is generally considered to have a cool nature. It is believed to clear heat, detoxify the body, nourish yin energy, and promote healthy skin.
The tea is often consumed to promote mental clarity and calmness, as well as to support digestive health. Its gentle nature makes it suitable for most constitutions, especially during warmer seasons.
As a green tea, Anji Bai Cha contains significant levels of catechins (including EGCG), caffeine, and L-theanine. The unique Bai Cha cultivar may have specific nutritional profiles.
Research on green tea suggests potential benefits for cardiovascular health, weight management, cognitive function, and providing antioxidant and anti-inflammatory benefits.
Neutralizes free radicals and supports cellular health
Caffeine and L-theanine provide focused alertness and calm
May help maintain healthy cholesterol levels
Can boost metabolism and fat oxidation
Antioxidants support healthy, radiant skin
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 20-30mg | 4-6% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate-High | Supportive |
| Minerals (Calcium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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