As the hot summer weather approached, the wise tea master Lao Cha and his disciple meditated on the edge of the cliff.
– Take a sip, young one. – Lao Cha handed a cup of freshly brewed tea over to the monk.
Although the brew looked unassuming and light, the monk was hit by a wave of fresh air. The brew smoothly flowed through his body, leaving a pleasantly sweet aftertaste.
Anji Bai Cha is a unique Chinese green tea with a fascinating story. Despite its name, Anji Bai Cha, which translates to "White Tea from Anji," is indeed a green tea. Its name stems from the Bai Ye No. 1 tea bush, known for its distinct pale characteristics. This tea exhibits a rare temperature-sensitive "albino" phenomenon, unique among tea bushes, in which the plucked leaves and brewed tea display a delicate, pale appearance that sets it apart from the rest.
In 1982, scientists discovered a tea bush with nearly white leaves. During the brisk days of early spring, when temperatures remain below 73°F (23ºC), the new shoots develop a chlorophyll deficiency, resulting in delicate, pale jade leaves. However, the bush will turn completely green once the weather warms up a little.
Anji Bai Cha has an abundance of amino acids, surpassing those found in other green tea varieties. This unique composition contributes to its full-bodied and incredibly soothing taste, characterized by a mellow sweetness that envelops the senses. Notably, the striking umami flavor of Anji Bai Cha leaves an indelible impression.
Anji Bai Cha Green tea comes from Anji, Huzhou, an area renowned as Lu Yu's second home and a prominent tea capital during the Tang dynasty in eastern China. Anji County in Zhejiang province holds the distinction of being the exclusive production region for this exceptional tea. Since 2004, Anji Bai Cha has been recognized as a Protected Geographical Origin product, ensuring that only leaves harvested within this designated area can bear the esteemed name of Anji Bai Cha.
To fully appreciate the delicate beauty of this tea, we recommend brewing it in a glass teapot or a tall glass. Glass provides visibility, allowing you to witness the dance of the tea leaves as they infuse the water with ethereal pale color. Immerse yourself in the tranquility of the brewing process as the tea's fragrance permeates the air, transporting you to a realm of serene indulgence.
- Place of Origin: Anji, Huzhou City, Zhejiang Province, China
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Altitude: 950m
- Harvest Date: April 2025
- Picking Standard: One bud with one leaf
- Aroma: Refreshing with notes of artichoke, citrus and soybean
- Taste: Mellow and smooth, sweet with undeniable umami
- Cultivar: Bai Ye #1 (白叶一号)
Brewing guidelines:
175℉ / 80℃
1g per 80-100ml 
3-5min
1g per 25ml 10sec + 5sec for each subsequent infusion