ANJI BAI CHA
ANJI WHITE TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
Anji Bai Cha "Anji White Tea" is a rare and delicate Chinese green tea from Zhejiang province, known for its pale, bamboo-like leaves and subtle sweetness. Despite its name, it’s a green tea celebrated for its refreshing, crisp flavor and smooth, silky mouthfeel, embodying the elegance of early spring harvests. MORE
AROMA
Caramel, fruity
TASTE
Floral, honey
CULTIVAR: Bai Ye Yi Hao
HARVEST: Spring (Pre-Qingming), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
Anji Bai Cha "Anji White Tea" is a rare and delicate Chinese green tea from Zhejiang province, known for its pale, bamboo-like leaves and subtle sweetness. Despite its name, it’s a green tea celebrated for its refreshing, crisp flavor and smooth, silky mouthfeel, embodying the elegance of early spring harvests. MORE
AROMA
Caramel, fruity
TASTE
Floral, honey
CULTIVAR: Bai Ye Yi Hao
HARVEST: Spring (Pre-Qingming), 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
WHITE TEA FROM ANJI
ORIGIN
Anji County is located in Zhejiang Province, approximately 200 kilometers southwest of Shanghai. Renowned for its stunning natural beauty, Anji is characterized by rolling hills, lush forests, and a temperate climate, providing an ideal environment for tea cultivation. The region experiences a distinct four-season climate, with warm, humid summers and cool winters—conditions that contribute to the growth of high-quality tea plants. The soil is rich in minerals, and the area is known for its clean air and abundant rainfall, which nourish the tea leaves and enhance their flavor.
ABOUT
Anji Bai Cha's history dates back to the early 20th century. Initially discovered in 1982 by tea farmers in Anji County, the tea plant was a natural mutation of the green tea species. It was given the name "Anji Bai Cha," which translates to "Anji White Tea," due to its pale green leaves that bear a resemblance to white tea. Although it was classified as green tea, the unique characteristics and growing conditions set it apart. In the 1990s, Anji Bai Cha gained significant attention and began to flourish beyond local markets, capturing the interest of tea aficionados worldwide. Its limited production, exquisite taste, and health benefits contributed to the tea's growing reputation. Anji Bai Cha is renowned for its exceptionally smooth and delicate flavor, subtle sweetness and a refreshing, grassy aroma. The tea offers a harmonious balance of umami flavors and a slightly nutty aftertaste, making each sip a delightful experience.
ORGANOLEPTIC
The dry leaf of Anji Bai Cha is slender and elegant, with fine needle-like shapes and a light green to pale jade color. The leaves appear almost translucent, reflecting the tea’s high amino acid content. The aroma is fresh and delicate, with notes of orchid, bamboo, and young spring grass — pure and uplifting. When placed in a preheated teapot, the fragrance becomes warmer and sweeter. Gentle tones of cream, tender nuts, and white flowers emerge, creating an impression of calm and refinement.
The infusion is clear and bright, with a pale yellow-green hue. Its aroma is subtle yet layered — combining vegetal sweetness, floral freshness, and a soft milky undertone. In taste, Anji Bai Cha is smooth, round, and full of light. The liquor carries a gentle sweetness balanced by soft umami and a clean, refreshing finish. Notes of chestnut, orchid, and young greens unfold gradually, giving the tea both softness and depth. The aftertaste is pure and persistent, leaving a sweet, cooling sensation and a sense of clarity on the palate. Anji Bai Cha expresses the essence of spring — elegant, bright, and harmonious, a tea that brings quiet freshness and balance to the mind and senses.
Anji County is located in Zhejiang Province, approximately 200 kilometers southwest of Shanghai. Renowned for its stunning natural beauty, Anji is characterized by rolling hills, lush forests, and a temperate climate, providing an ideal environment for tea cultivation. The region experiences a distinct four-season climate, with warm, humid summers and cool winters—conditions that contribute to the growth of high-quality tea plants. The soil is rich in minerals, and the area is known for its clean air and abundant rainfall, which nourish the tea leaves and enhance their flavor.
ABOUT
Anji Bai Cha's history dates back to the early 20th century. Initially discovered in 1982 by tea farmers in Anji County, the tea plant was a natural mutation of the green tea species. It was given the name "Anji Bai Cha," which translates to "Anji White Tea," due to its pale green leaves that bear a resemblance to white tea. Although it was classified as green tea, the unique characteristics and growing conditions set it apart. In the 1990s, Anji Bai Cha gained significant attention and began to flourish beyond local markets, capturing the interest of tea aficionados worldwide. Its limited production, exquisite taste, and health benefits contributed to the tea's growing reputation. Anji Bai Cha is renowned for its exceptionally smooth and delicate flavor, subtle sweetness and a refreshing, grassy aroma. The tea offers a harmonious balance of umami flavors and a slightly nutty aftertaste, making each sip a delightful experience.
ORGANOLEPTIC
The dry leaf of Anji Bai Cha is slender and elegant, with fine needle-like shapes and a light green to pale jade color. The leaves appear almost translucent, reflecting the tea’s high amino acid content. The aroma is fresh and delicate, with notes of orchid, bamboo, and young spring grass — pure and uplifting. When placed in a preheated teapot, the fragrance becomes warmer and sweeter. Gentle tones of cream, tender nuts, and white flowers emerge, creating an impression of calm and refinement.
The infusion is clear and bright, with a pale yellow-green hue. Its aroma is subtle yet layered — combining vegetal sweetness, floral freshness, and a soft milky undertone. In taste, Anji Bai Cha is smooth, round, and full of light. The liquor carries a gentle sweetness balanced by soft umami and a clean, refreshing finish. Notes of chestnut, orchid, and young greens unfold gradually, giving the tea both softness and depth. The aftertaste is pure and persistent, leaving a sweet, cooling sensation and a sense of clarity on the palate. Anji Bai Cha expresses the essence of spring — elegant, bright, and harmonious, a tea that brings quiet freshness and balance to the mind and senses.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION