Anji Baicha

Anji Baicha Tea

Pale green high amino acids Zhejiang fresh and umami

Anji Baicha (Anji White Tea)

Origin

Produced in Anji County, Zhejiang Province, China.
Despite its name, it is a green tea, known for its pale leaves and early spring harvest.

Zhejiang Map

Appearance

Thin, straight leaves with a pale green to yellowish hue.
Harvested in early spring when the buds are rich in amino acids.
Leaves turn white only during specific temperature conditions in spring.

Flavor Profile

Exceptionally fresh and delicate.
Rich umami taste due to high L-theanine content.
Smooth and mellow with no bitterness.

Brewing Tips

Water temperature: 75–80°C (167–176°F)
Infusion time: 1–2 minutes
Use a glass vessel to observe the beautiful pale leaves unfolding

Fun Fact

Discovered only in 1980, Anji Baicha is a relatively recent cultivar.
It contains more than three times the amino acid content of most green teas.
Despite being called "white tea", it is classified as a green tea due to its processing method.