ANJI BAI CHA
ANJI WHITE TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
Anji Bai Cha is a highly regarded Chinese green tea known for its unique albino cultivar, valued for its elevated amino acid content and refined character. It originates from Anji county, where cool spring temperatures and mountainous terrain contribute to its distinctive growth conditions. In the cup, it presents a pale, clear infusion with a fresh vegetal aroma, a soft and smooth texture, pronounced umami sweetness, and a clean, refreshing aftertaste. MORE
AROMA
Floral, fruity
TASTE
Vegetal, honey
VARIETY: Bai Ye Yi Hao
HARVEST: Spring (Pre-Qingming), 2026
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
Anji Bai Cha is a highly regarded Chinese green tea known for its unique albino cultivar, valued for its elevated amino acid content and refined character. It originates from Anji county, where cool spring temperatures and mountainous terrain contribute to its distinctive growth conditions. In the cup, it presents a pale, clear infusion with a fresh vegetal aroma, a soft and smooth texture, pronounced umami sweetness, and a clean, refreshing aftertaste. MORE
AROMA
Floral, fruity
TASTE
Vegetal, honey
VARIETY: Bai Ye Yi Hao
HARVEST: Spring (Pre-Qingming), 2026
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
ANJI WHITE TEA
ABOUT
Anji Bai Cha is relatively young in historical terms compared to many classical Chinese teas, yet its story is rooted in an older botanical discovery. The cultivar originates from a naturally occurring albino tea plant that was identified in the mountains of Anji County in the late 20th century. Although references to pale-leaf tea plants appear in earlier Chinese records, the modern form of Anji Bai Cha was stabilized, cultivated, and brought into production only in the 1980s.
Its rise in popularity has been rapid, due to both scientific and sensory factors. The unusually high concentration of amino acids, especially L-theanine, gives the tea a soft, sweet, and umami-rich profile that stands out clearly from more traditional green teas. At the same time, its clean appearance, pale infusion, and elegant aromatic structure have made it highly appealing in both domestic and international markets.
Today, Anji Bai Cha is considered one of the most prestigious modern Chinese green teas, often positioned alongside classical names despite its recent origin. Its limited harvest window, strict production standards, and sensitivity to environmental conditions contribute to its exclusivity, while its approachable, refined taste profile continues to expand its popularity among both new and experienced tea lovers.
PROCESSING
Anji Bai Cha is harvested in early spring, when the young shoots of the Bai Ye Yi Hao cultivar develop their characteristic pale coloration. High-quality material typically consists of one bud with one or two tender leaves. After harvesting, the fresh leaves are sorted and spread in a thin layer for a short resting period, allowing excess surface moisture to dissipate. The leaves then undergo fixation, or Sha Qing, where heat is applied to deactivate the enzymes responsible for oxidation. This important stage defines Anji Bai Cha as a green tea despite the word “Bai Cha,” or “white tea,” in its name. After fixation, the softened leaves are gently shaped to develop their characteristic elongated and slightly flattened appearance. The tea then undergoes initial drying to gradually reduce moisture and stabilize its shape, followed by final drying at a carefully controlled temperature to preserve its delicate aroma, freshness, sweetness, and clean character. Once processing is complete, the leaves are sorted and graded according to tenderness, uniformity, appearance, and overall quality.
TERROIR
This region is characterized by low mountain elevations, dense bamboo forests, and frequent spring fog, which diffuses sunlight and creates stable, humid conditions. These environmental factors slow leaf development and support the accumulation of amino acids, particularly L-theanine, which is responsible for the tea’s pronounced sweetness and soft umami profile.
A key element is the albino mutation of the tea plant, which reacts strongly to early spring temperatures. During cooler periods, the leaves lose chlorophyll and become pale, almost jade-white, significantly altering their chemical composition. This results in a higher ratio of amino acids to catechins, reducing bitterness and enhancing clarity, smoothness, and depth in the cup.
The soils in Anji are typically well-drained, slightly acidic, and rich in organic matter, supporting steady growth without excessive vigor. Combined with precise agricultural management and harvest timing, this environment produces leaves with a delicate structure and high biochemical purity.
ORGANOLEPTIC
The dry leaf appears slender and slightly curved, with a pale green to yellowish tone characteristic of its cultivar. The aroma of the dry leaves is fresh and clear, with soft vegetal notes, hints of young bamboo and a subtle sweet nuance. In a preheated gaiwan, the tea begins to open gently, revealing a deeper and warmer aromatic profile, where fresh greenery is complemented by light creamy and sweet floral tones. After a brief rinse, the leaves fully awaken, and the aroma becomes more clear and full-bodied, combining smooth sweetness and a refined, almost broth-like umami nuance.
The aroma of the liquor in the empty cup is clean and transparent, with a delicate sweetness and soft vegetal-creamy tones that feel light and airy. The taste is exceptionally soft and smooth, with a silky texture and a pronounced, clean umami sweetness. Fresh vegetal notes dominate the first impression, gradually developing into a slightly creamy and subtly sweet profile with almost no astringency. The aftertaste is long, clean and refreshing, with a gentle cooling sensation and a returning sweetness that lingers on the palate. In the empty cup after drinking, remains a soft, sweet aroma with delicate vegetal and creamy nuances, leaving a calm and refined final impression.
Anji Bai Cha is relatively young in historical terms compared to many classical Chinese teas, yet its story is rooted in an older botanical discovery. The cultivar originates from a naturally occurring albino tea plant that was identified in the mountains of Anji County in the late 20th century. Although references to pale-leaf tea plants appear in earlier Chinese records, the modern form of Anji Bai Cha was stabilized, cultivated, and brought into production only in the 1980s.
Its rise in popularity has been rapid, due to both scientific and sensory factors. The unusually high concentration of amino acids, especially L-theanine, gives the tea a soft, sweet, and umami-rich profile that stands out clearly from more traditional green teas. At the same time, its clean appearance, pale infusion, and elegant aromatic structure have made it highly appealing in both domestic and international markets.
Today, Anji Bai Cha is considered one of the most prestigious modern Chinese green teas, often positioned alongside classical names despite its recent origin. Its limited harvest window, strict production standards, and sensitivity to environmental conditions contribute to its exclusivity, while its approachable, refined taste profile continues to expand its popularity among both new and experienced tea lovers.
PROCESSING
Anji Bai Cha is harvested in early spring, when the young shoots of the Bai Ye Yi Hao cultivar develop their characteristic pale coloration. High-quality material typically consists of one bud with one or two tender leaves. After harvesting, the fresh leaves are sorted and spread in a thin layer for a short resting period, allowing excess surface moisture to dissipate. The leaves then undergo fixation, or Sha Qing, where heat is applied to deactivate the enzymes responsible for oxidation. This important stage defines Anji Bai Cha as a green tea despite the word “Bai Cha,” or “white tea,” in its name. After fixation, the softened leaves are gently shaped to develop their characteristic elongated and slightly flattened appearance. The tea then undergoes initial drying to gradually reduce moisture and stabilize its shape, followed by final drying at a carefully controlled temperature to preserve its delicate aroma, freshness, sweetness, and clean character. Once processing is complete, the leaves are sorted and graded according to tenderness, uniformity, appearance, and overall quality.
TERROIR
This region is characterized by low mountain elevations, dense bamboo forests, and frequent spring fog, which diffuses sunlight and creates stable, humid conditions. These environmental factors slow leaf development and support the accumulation of amino acids, particularly L-theanine, which is responsible for the tea’s pronounced sweetness and soft umami profile.
A key element is the albino mutation of the tea plant, which reacts strongly to early spring temperatures. During cooler periods, the leaves lose chlorophyll and become pale, almost jade-white, significantly altering their chemical composition. This results in a higher ratio of amino acids to catechins, reducing bitterness and enhancing clarity, smoothness, and depth in the cup.
The soils in Anji are typically well-drained, slightly acidic, and rich in organic matter, supporting steady growth without excessive vigor. Combined with precise agricultural management and harvest timing, this environment produces leaves with a delicate structure and high biochemical purity.
ORGANOLEPTIC
The dry leaf appears slender and slightly curved, with a pale green to yellowish tone characteristic of its cultivar. The aroma of the dry leaves is fresh and clear, with soft vegetal notes, hints of young bamboo and a subtle sweet nuance. In a preheated gaiwan, the tea begins to open gently, revealing a deeper and warmer aromatic profile, where fresh greenery is complemented by light creamy and sweet floral tones. After a brief rinse, the leaves fully awaken, and the aroma becomes more clear and full-bodied, combining smooth sweetness and a refined, almost broth-like umami nuance.
The aroma of the liquor in the empty cup is clean and transparent, with a delicate sweetness and soft vegetal-creamy tones that feel light and airy. The taste is exceptionally soft and smooth, with a silky texture and a pronounced, clean umami sweetness. Fresh vegetal notes dominate the first impression, gradually developing into a slightly creamy and subtly sweet profile with almost no astringency. The aftertaste is long, clean and refreshing, with a gentle cooling sensation and a returning sweetness that lingers on the palate. In the empty cup after drinking, remains a soft, sweet aroma with delicate vegetal and creamy nuances, leaving a calm and refined final impression.
"When people ask me about Chinese green teas, the first two that come to mind are Anji Bai Cha and Bi Luo Chun. Of course, China has many timeless green tea classics that deserve attention, but these two have always had a special place in my heart. Both are light and smooth, gentle and naturally sweet, with a kind of refinement that I find difficult to compare with other green teas.
Anji Bai Cha is especially beautiful when brewed with care. Follow the brewing recommendations, use slightly cooler water, and give the leaves enough space to open. The result can be remarkably delicate, clean, sweet, and almost weightless, with a flavour that shows just how sophisticated a Chinese green tea can be.
And please, do not be misled by the name. Despite the word “Bai Cha,” meaning “white tea,” Anji Bai Cha is a green tea. It is processed as a green tea and belongs to the green tea category. The “white” in its name refers to the unusual pale appearance of the young leaves of the Bai Ye Yi Hao cultivar under particular growing conditions, not to the white tea processing method. At the same time, I understand why the name feels so appropriate. If we think of “white” not as a tea category but as a description of character, Anji Bai Cha can certainly feel white: subtle, pure, light, gentle, and elegant. I would almost like to place it in our OUT-OF-TYPE collection, but I will respect the tradition and keep it where it belongs, among Chinese green teas.
I am very proud to have this high-quality example from Anji in our collection. For anyone exploring the depth and diversity of Chinese green tea, this is one I strongly recommend experiencing."
— Andrei Ivanovs, Founder of AN SHIM TEA
Anji Bai Cha is especially beautiful when brewed with care. Follow the brewing recommendations, use slightly cooler water, and give the leaves enough space to open. The result can be remarkably delicate, clean, sweet, and almost weightless, with a flavour that shows just how sophisticated a Chinese green tea can be.
And please, do not be misled by the name. Despite the word “Bai Cha,” meaning “white tea,” Anji Bai Cha is a green tea. It is processed as a green tea and belongs to the green tea category. The “white” in its name refers to the unusual pale appearance of the young leaves of the Bai Ye Yi Hao cultivar under particular growing conditions, not to the white tea processing method. At the same time, I understand why the name feels so appropriate. If we think of “white” not as a tea category but as a description of character, Anji Bai Cha can certainly feel white: subtle, pure, light, gentle, and elegant. I would almost like to place it in our OUT-OF-TYPE collection, but I will respect the tradition and keep it where it belongs, among Chinese green teas.
I am very proud to have this high-quality example from Anji in our collection. For anyone exploring the depth and diversity of Chinese green tea, this is one I strongly recommend experiencing."
— Andrei Ivanovs, Founder of AN SHIM TEA
GREEN TEA
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