Anji Bai Cha is a comparatively young tea with a long history. Its cultivar was first rediscovered in 1982. As the name suggests, Anji Bai Cha comes from Anji County in Zhejiang province. It is still predominantly produced in Anji County, although a few other farms in other parts of Zhejiang Province also produce this tea.
Anji Bai Cha has a very short harvesting period, making it one of China's rarest and most exquisite teas.
Anji Bai Cha translates to "White Tea from Anji", although it is actually a Green Tea. Why? Let's follow its long history to find out!
The History of Anji Bai Cha
The cultivation of Anji Bai Cha began in the 1980s. However, many connect the story of this rare and exquisite tea to a much earlier time. Eight hundred years ago, to be precise.
Song Dynasty's poetic emperor, Song Huizong (宋徽宗), known as one of the most prominent tea connoisseurs of his time, praised a rare white-leafed tea in his famous treatise. Many believe that the tea was Anji Bai Cha (meaning "White Tea from Anji"), whose brew color resembles that of white jade.
However, historians note the Emperor was actually writing about a tea from Fujian Province, not Anji. There is no historical evidence that the Emperor drank the modern Anji cultivar.
It wasn't until the 1980s that a single Anji Bai Cha tea bush was found in Anji County. To preserve the rare mutation, all cuttings were made and further propagated from that single tea bush. Today, Anji Bai Cha is one of China's most prized teas.
How Is Anji Bai Cha Green Tea Processed?
One of the most significant characteristics of Anji Bai Cha is the color of the tea leaves, which produces the gentle pale brew.
Anji County is known for its cold winters. The tea bush possesses a rare temperature-sensitive genetic mutation. During the brisk early spring, when temperatures remain below 73°F (23ºC), the bush is unable to synthesize chlorophyll in its new shoots, causing the leaves to grow in a delicate, pale jade color. However, once the weather warms up, the leaves turn green.
The window during which the tea leaves remain pale is incredibly short, typically lasting only 15 to 20 days in early spring. The short window during which the tea leaves can be processed makes this tea type quite rare and exceptionally valued amongst tea enthusiasts in China and abroad.
Similar to teas grown at very high altitudes, Anji Bai Cha develops a high number of amino acids, doubling the amino acid content of other green teas and making the tea incredibly sweet. The high amino acid content also contributes to the tea's deep umami, much similar to that of Japanese green teas.
All Anji Bai Cha tea bushes today are descended from the mother bushes.
The complete processing method of Anji Bai Cha is as follows:
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Picking.
The tea is picked in early spring when temperatures are below 65 degrees Fahrenheit. -
Spreading
The tea leaves are spread over bamboo baskets in a well-ventilated area, out of direct sunlight. -
Kill-green
Kill-green is a process done to stop oxidation. The leaves are heated at a temperature of around 175–185℉. This step is crucial for all green tea production because it helps eliminate the unwanted grassy taste, leaving the tea leaves with a pleasant freshness. -
Rolling
Unlike many other green teas, Anji Bai Cha undergoes very little to no traditional rolling. Instead, the leaves are gently heated and straightened to preserve their delicate, needle-like shape, often referred to as "Phoenix Feathers" (凤羽 – Feng Yu) -
Drying
The tea leaves are dried twice.
The taste of Anji Bai Cha green tea is noticeably sweet and smooth. You will notice a prominent vegetal flavor – one of soy beans. Also nutty and citrusy. With unforgettable deep umami.