What is Anji Bai Cha?
Anji Bai Cha (安吉白茶), or Anji White Tea, is a high-quality green tea from Anji County, Zhejiang Province, China. Despite its name, Anji Bai Cha is not a true white tea; it belongs to the green tea category. The name “Bai Cha” (White Tea) originates from its unique pale green leaves and the light, delicate taste.
🌱 Harvest Season: Early spring (March–April)
🌿 Color: Pale yellow-green with a silvery-white hue
🍵 Flavor: Fresh, sweet, umami-rich, and floral
The Uniqueness of Anji Bai Cha
Anji Bai Cha stands out due to its special genetic makeup, unique growing conditions, and rare harvesting season.
1. A Rare and Seasonal Tea
✔ Harvested only for 30–40 days each spring
✔ Tea leaves turn from pale white to vibrant green as the season progresses
✔ Only a limited amount is produced each year
2. The White Leaf Mutation
Anji Bai Cha comes from a rare tea cultivar (Bai Ye No.1) that contains an unusually low level of chlorophyll.
✔ Cool temperatures (below 23°C) cause the leaves to turn pale
✔ High in amino acids (L-theanine), which gives a sweet, umami-rich taste
✔ Less astringent than most green teas
3. Grown in Pristine Mountain Regions
✔ Altitude: 400–800 meters above sea level
✔ Mist-covered, nutrient-rich soil
✔ Cool, humid climate enhances the tea’s delicate flavors
How Anji Bai Cha is Processed
Anji Bai Cha follows a traditional green tea-making process to preserve its delicate flavors.
Step-by-Step Processing
1️⃣ Hand-picking – Only tender buds and young leaves are selected
2️⃣ Withering – Leaves are left to rest and lose excess moisture
3️⃣ Fixation (Sha Qing) – Leaves are pan-fried to stop oxidation
4️⃣ Rolling & Shaping – Gives the leaves their signature needle-like form
5️⃣ Drying – Further enhances the tea’s sweetness and aroma
🌿 Result: A beautifully shaped, slim, needle-like tea with a pale jade color.
Flavor and Aroma Profile of Anji Bai Cha
1. Appearance
✔ Slender, needle-like leaves with a silvery-green hue
✔ Once brewed, the leaves turn bright green and translucent
2. Aroma
✔ Refreshing and floral, with hints of orchid and chestnut
✔ Subtle vegetal notes reminiscent of bamboo shoots
3. Taste
✔ Umami-rich, naturally sweet, and smooth
✔ Light and crisp, with no bitterness
✔ Delicate notes of fresh grass, wildflowers, and seaweed
💡 Fun Fact: The high L-theanine content makes this tea sweet and relaxing, while still providing a gentle caffeine boost.
Health Benefits of Anji Bai Cha
Anji Bai Cha is one of the healthiest green teas, packed with antioxidants, amino acids, and polyphenols.
1. High in L-Theanine for Relaxation
✔ Reduces stress and anxiety
✔ Promotes mental clarity and focus
2. Rich in Antioxidants for Detoxification
✔ Boosts the immune system
✔ Fights free radicals and slows aging
3. Supports Heart Health
✔ Reduces cholesterol levels
✔ Lowers blood pressure
4. Aids Weight Loss and Digestion
✔ Increases metabolism and burns fat
✔ Improves digestion and reduces bloating
💡 Best Time to Drink: Morning or early afternoon for a gentle energy boost without jitters.
Brewing Guide: How to Enjoy Anji Bai Cha
To experience Anji Bai Cha’s full aroma and taste, proper brewing is essential.
1. Recommended Tea Ware
✔ Glass Teapot or Gaiwan – Best for appreciating the color and shape
✔ Filtered or Spring Water – Avoid tap water, as it affects the taste
2. Brewing Instructions
| Parameter | Recommended Setting |
|---|---|
| Tea Leaves | 3–5g (1 teaspoon) |
| Water Temperature | 75–85°C (167–185°F) |
| Steeping Time | 30–60 seconds |
| Infusions | 3–5 times |
💡 Pro Tip: Use lower temperatures and shorter steeping times to maintain the tea’s sweetness.
Anji Bai Cha vs. Other Famous Green Teas
| Feature | Anji Bai Cha | Longjing (Dragon Well) | Biluochun |
|---|---|---|---|
| Origin | Zhejiang, Anji County | Zhejiang, Hangzhou | Jiangsu, Suzhou |
| Harvest Season | Early Spring | Early Spring | Early Spring |
| Shape | Slender, needle-like | Flat, smooth leaves | Tightly curled spirals |
| Taste | Sweet, umami, floral | Nutty, chestnut-like | Fruity, slightly tangy |
| Aroma | Light floral, vegetal | Roasted chestnut | Fresh, fruity |
💡 Conclusion: Anji Bai Cha is lighter and sweeter than Longjing and Biluochun, making it ideal for those who prefer a smooth, delicate green tea.
Why Anji Bai Cha is Highly Prized
✔ Limited production (only harvested for 30–40 days)
✔ Unique “white leaf” mutation with high L-theanine content
✔ Mild, sweet taste perfect for tea connoisseurs
✔ Rich history and cultural significance
💡 Did You Know? Anji Bai Cha was once a tribute tea for Chinese emperors, making it one of the most exclusive green teas in China.
Conclusion: Is Anji Bai Cha Worth Trying?
Absolutely! 🌿 If you love sweet, umami-rich green tea with a smooth, floral finish, Anji Bai Cha is a must-try.
✔ Perfect for tea lovers who enjoy mild, refreshing flavors
✔ Rich in health benefits and a great stress-reliever
✔ A rare and seasonal tea with a unique genetic heritage
👉 Have you tried Anji Bai Cha? Share your experience below!
