THIS TEA IS SOLD OUT
As the hot summer weather approached, the wise tea master Lao Cha and his disciple meditated on the cliff's edge.
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, which translates as Anji White Tea, is actually a Chinese green tea. The name comes from the tea bush Bai Ye No. 1. The main characteristic of Anji Bai Cha is that the plucked tea leaves and tea brew are pale. That is a rare albino phenomenon not found in other tea bushes. The tea leaves are picked in spring when the temperature falls below 23℉. The chlorophyll-deficient tea leaves produce a soft pale green color, almost white, like no other.
There is a classic book in China called "Da Guan Cha Lun". There, 900 years ago, a legend appeared for a white tea bush jade in color. Much later, in the 80s of the 20th century, scientists discovered a new tea tree variety with almost white leaves. Many believe this is the same bush that the classic book refers to. In fact, the leaves of this variety are white only during the earliest spring, while the temperatures remain lower. That accounts for the very short harvesting time of Anji Bai Cha: it is only about one month. After that period, the leaves make up in chlorophyll content and quickly turn green. It makes Anji Bai Cha one of the rarest and, for that reason, most expensive teas in China and around the world.
Although lacking vivid greens, Anji Bai Cha is particularly rich in amino acids, doubling the amino acid content of other green teas. The taste is full-bodied and incredibly soothing, mellow, and sweet. The striking umami of Anji Bai Cha won't go unnoticed by any tea enthusiast.
Our Anji Bai Cha Green tea comes from Huzhou, known as Lu Yu's second home and the tea capital of eastern China during the Tang dynasty. Anji county in Anhui province in China is the unique production area for this rare tea. As of 2004, Anji Bai Cha is a Protected Geographical Origin product. That means only the leaves picked within the designated area can be called An Ji Bai Cha.
We recommend brewing this gentle tea in a glass teapot or a tall glass. That will provide enough space and visibility for the beautiful sight of the tea leaves' dance. Slowly watch the tea leaves unfurl, lending their notable pale color to the water. For best results with this rare tea, we recommend using water temperature up to 80ºC / 175ºF.
- Place of Origin: Huzhou, Zhejiang Province, China
- Harvest Date: April 3, 2021
- Picking Standard: One bud with one or two leaves
- Aroma: Refreshing with a vegetal aroma
- Taste: Mellow and smooth, sweet with undeniable umami
- Cultivar: Bai Ye #1
175℉ / 80℃
5g per 500ml 3-5min
5g per 120ml 10sec + 5sec for each subsequent infusion