Anji Bai Cha(2026 Spring Harvest) - Premium Green Tea - "安吉白茶"
Anji Bai Cha(2026 Spring Harvest) - Premium Green Tea - "安吉白茶"
Anji Bai Cha, or Anji White Tea, is a rare green tea from Anji County in Zhejiang Province. Despite its name, it is processed as a green tea. The “white” refers to the tender young leaves in early spring, which appear pale because of their high amino acid content.
The finished leaves are long, straight and emerald green. When brewed, the liquor is clear and bright, with a delicate orchid-like fragrance.
*All ingredients of this tea are 100% organically grown.
The Tea Story
Why this tea: Anji is the county of origin; Bai Cha refers to the pale young spring leaves. Although called “white tea”, it is processed as green tea.
What makes it special: Its harvest window is very short, and high amino-acid content gives it a smooth, sweet and refreshing character.
Taste profile: Fresh, smooth and sweet, with orchid-like aroma, bright liquor and a clean lingering finish.
Recommended Gongfu Brewing Method
Recommended teaware: Use a glass or gaiwan to admire the slender pale-green leaves. Yixing clay is not recommended, as it may mute its delicate floral fragrance.
Water temperature: 70–80 °C.
Brewing: Use 1 g per 50 ml water (about 3 g for a 150 ml gaiwan). Steep for about 50 seconds, then add 5–10 seconds per round. Brew at least 5 times.
Essential Info
Chinese name: 安吉白茶
Region: Anji County, Zhejiang Province, China
Tea type: Green tea
Profile: A rare early-spring Anji green tea, prized for pale young leaves, a smooth sweet cup and delicate orchid fragrance.
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