Anji Bai Cha

This refined and distinctive Chinese green tea is Anji Bai Cha tea (安吉白茶), a highly regarded spring green tea from Anji County in Zhejiang province (浙江省). Although its name translates as “white tea,” Anji Bai Cha tea is a green tea, famous for its unusually pale leaves and exceptionally high amino acid content, which gives it a naturally smooth, sweet, and refreshing character.

Harvested during a short early-spring window, only the youngest tender leaves are selected and gently pan-fired to preserve their delicate structure. When brewed, Anji Bai Cha tea produces a clear, pale liquor with soft vegetal sweetness, minimal bitterness, and a clean, lingering finish. Its light, elegant profile makes it an excellent everyday green tea, especially for drinkers who prefer subtlety over astringency.

Tasting Details

Flavour: Light, clean and smooth with gentle vegetal sweetness and minimal astringency.
Aroma: Fresh and soft with hints of spring greens and sweet corn.
Infusion Colour: Very pale yellow-green.

Specification

Caffeine Level: Lower than coffee and black teas
Antioxidant Level: High
Production process: Handpicked, lightly pan-fired
Leaf Appearance: Pale green spring leaves, delicately processed, with a slender, flat appearance.
Origin: Anji County, Zhejiang province (浙江省), China
Storage: Store in a cool, dry place, away from sunlight. Re-seal the packaging between uses.

How to Brew

Use one teaspoon of leaves (roughly 3g) for each person you are brewing tea for.
Boil your water and let it cool; it should be around 75–80 degrees (hotter water may introduce bitterness).
Steep for 2–3 minutes according to taste.
Reuse the leaves a further 2–3 times by simply adding more hot water.