Anji White Tea – Rare Anji Bai Cha from Zhejiang

Product Overview

Anji Bai Cha, known as Anji White Tea, originates from Zhejiang’s Anji County and is harvested in early spring before Qingming. Despite its name, it is processed as a green tea. Its leaves brew into a delicate pale liquor with a naturally creamy, soft mouthfeel and complex floral-citrus sweetness. :contentReference[oaicite:1]{index=1}

Key Features

• Rare Spring Harvest: Produced only during early spring, making it one of China’s most limited and expensive teas. :contentReference[oaicite:2]{index=2}
• Silky & Creamy Texture: Smooth body with floral, vegetal, and light citrus notes. :contentReference[oaicite:3]{index=3}
• Unique Leaf Appearance: Leaves turn pale white due to low chlorophyll content—distinctive and visually striking. :contentReference[oaicite:4]{index=4}

Health Benefits

• High Amino Acids: Rich in L-theanine and other amino acids, aiding relaxation and gentle focus. :contentReference[oaicite:5]{index=5}
• Low Caffeine, Smooth Energy: Offers a calm alertness without jitter, ideal for gentle refreshment. :contentReference[oaicite:6]{index=6}
• Antioxidant Properties: Polyphenols support metabolism and overall wellness. :contentReference[oaicite:7]{index=7}

Brewing Instructions

• Western Style: Use 3 g for 500 ml water at 80 °C; steep for 2–3 minutes to enjoy the creamy sweetness. :contentReference[oaicite:8]{index=8}
• Gongfu Style: Use 5 g for 100 ml water at 80 °C; infuse for 20–30s, increasing gradually per brew. :contentReference[oaicite:9]{index=9}
• Cold Brew: Optional cold infusion enhances vegetal nuances and provides a refreshing cup. :contentReference[oaicite:10]{index=10}

Frequently Asked Questions (FAQ)

• Q: Why is it called "White Tea" when it's a green tea?
  A: The name comes from its pale leaf color before processing, though it is made using green tea methods. :contentReference[oaicite:11]{index=11}
• Q: What makes Anji Bai Cha rare?
  A: It has a very short spring harvesting window and was rediscovered only in the 1980s, making its production limited. :contentReference[oaicite:12]{index=12}
• Q: How would you describe its taste profile?
  A: Delicately creamy with floral, vegetal, citrus, and nutty notes, and naturally sweet umami. :contentReference[oaicite:13]{index=13}