ANJI BAI CHA
WHITE TEA from ANJI
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
Anji Bai Cha, known as "Anji White Tea," is a revered variety of green tea that hails from the picturesque Anji County in Zhejiang Province, China. Celebrated for its delicate flavor, vibrant green color, and numerous health benefits, Anji Bai Cha is a unique tea with a rich history and distinctive characteristics. MORE
AROMA
Caramel, fruity
TASTE
Floral, honey
CULTIVAR: Bai Ye Yi Hao
HARVEST: Early spring, 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Anji, Zhejiang, China
Anji Bai Cha, known as "Anji White Tea," is a revered variety of green tea that hails from the picturesque Anji County in Zhejiang Province, China. Celebrated for its delicate flavor, vibrant green color, and numerous health benefits, Anji Bai Cha is a unique tea with a rich history and distinctive characteristics. MORE
AROMA
Caramel, fruity
TASTE
Floral, honey
CULTIVAR: Bai Ye Yi Hao
HARVEST: Early spring, 2024
Due to the special cultivars, climate, and quality of the tea leaves, this type of 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 to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-80 °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"
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.
The leaves of Anji Bai Cha are slender and elongated, presenting a vibrant, pale green color. The leaves are tender and flexible, indicating their freshness and quality. When brewed, the tea produces a bright yellow-green liquor that is visually appealing. 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.
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.
ORGANOLEPTIC
To fully appreciate the unique qualities of Anji Bai Cha, it is essential to brew it correctly. The ideal water temperature for brewing this tea is slightly lower than regular green tea, usually around 70-80°C (158-176°F). A short steeping time of 1-2 minutes is recommended to capture the delicate flavors without bitterness.
Dried tea leaves exude a delightful aroma of sweet, caramel, and fruity notes alongside hints of burnt sugar, honey, and condensed milk. Once warmed, the leaves reveal a complex bouquet of spruce and resinous, woody undertones. Rinsing the tea leaves brings intriguing scents reminiscent of traditional Chinese medicine—an unusual profile for green tea—evoking the essence of ginseng, dried Chinese mushrooms, and resinous wood. When brewed, this tea yields a light-colored infusion akin to white tea. The flavor is sweet and refreshing, blending floral, honey, and vegetal notes. Due to the unique cultivar used in creating this tea, it possesses distinct organoleptic properties that deliver an unforgettable tasting experience. At a brewing temperature of 80°C, the infusion is both light and rich, while higher temperatures reveal tannic notes and a touch of astringency. It’s worth emphasizing that this tea stands apart from the rest of the green tea collection, making it highly recommended for those seeking something different.
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.
The leaves of Anji Bai Cha are slender and elongated, presenting a vibrant, pale green color. The leaves are tender and flexible, indicating their freshness and quality. When brewed, the tea produces a bright yellow-green liquor that is visually appealing. 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.
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.
ORGANOLEPTIC
To fully appreciate the unique qualities of Anji Bai Cha, it is essential to brew it correctly. The ideal water temperature for brewing this tea is slightly lower than regular green tea, usually around 70-80°C (158-176°F). A short steeping time of 1-2 minutes is recommended to capture the delicate flavors without bitterness.
Dried tea leaves exude a delightful aroma of sweet, caramel, and fruity notes alongside hints of burnt sugar, honey, and condensed milk. Once warmed, the leaves reveal a complex bouquet of spruce and resinous, woody undertones. Rinsing the tea leaves brings intriguing scents reminiscent of traditional Chinese medicine—an unusual profile for green tea—evoking the essence of ginseng, dried Chinese mushrooms, and resinous wood. When brewed, this tea yields a light-colored infusion akin to white tea. The flavor is sweet and refreshing, blending floral, honey, and vegetal notes. Due to the unique cultivar used in creating this tea, it possesses distinct organoleptic properties that deliver an unforgettable tasting experience. At a brewing temperature of 80°C, the infusion is both light and rich, while higher temperatures reveal tannic notes and a touch of astringency. It’s worth emphasizing that this tea stands apart from the rest of the green tea collection, making it highly recommended for those seeking something different.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION