This tea is from Da Xi village, in the heart of Bai Cha producing area of Anji County. While there are many Anji Bai Cha produced in other parts of the country, the teas from the core producing areas of Anji county has the superior taste profile of what Anji Bai Cha is known for. Our sourcing philosophy is to only source tea that is from the true origin and core producing areas that truly represent the best authentic essence of the tea.

Anji Bai Cha, literally "white tea" in Chinese, is actually a green tea. It's one of the most sought-after green teas in China. Anji Bai Cha leaves maintain a vibrant pale green, with a "freshly-plucked" appearance, despite being dried. Unlike other green teas that can be processed through the entire spring harvest season, Anji Bai Cha has a small harvest window normally through late April, usually pre-Yu. Owing to its abundance of amino acids (actually richest of all green teas), it helps to reduce stress and promote relaxation.

Note there are two varietals of green tea produced in county Anji leaves, one is Anji Bai Cha (the white leave tea), another one is Anji green tea. See the leaves comparison on the hand from Victoria's sourcing trip picture. They are both green teas by definition, but Anji Bai Cha (the whiter leave) is more superior and taste better than the green varietal which is what we desire and sourced. The white leaf and the green leaf makes two different teas, but caused confusion in the market place, especially for the price point. 

This tea is floral, smooth and sweet, a little nutty, full-bodied, very soothing and refreshing. A must try for green tea lovers. It is also very easy to steep and resists bitterness, even when over-steeping. It is also a great candidate for cold brewing. 

Tea name:  安吉白茶

For more information, please read our blog here A Hidden Treasure in Plain Sight: The Allure of Anji Bai Cha Green Tea. 

Additional Info

Origin:                          Da Xi village, Anji county, Zhejiang province

Harvest:                        April 10 2023

Picking standard:         One bud one leaf

Elevation:                     About 700 meters

This tea has a floral note, a hint of roasted nuts, with a creamy texture and a sweet refreshing aftertaste. It is very forgiving, easy to brew, can withstand longer brewing with little bitterness. 

To get the most enjoyment out of the tea, we recommend using a gaiwan or glass brewing vessel without an infuser. For the best tea tasting results, warm up the teaware first, then add the tea leaves, take in the aroma, then pour the hot water on the side wall of the teaware. Please see more specific step-by-step brewing instructions below: 

1. Tea to water ratio: 3gram to 150ml/5oz water.

2. Water temperature: 185^oF. Never, never use boiling water.

3. Water quality: Recommend to use spring water or filtered water. No tap water, purified or distilled water. 

4. Brewing time: 3 steepings. about 1-2 minutes. If you use a gaiwan or porcelain teapot, please don’t cover your tea with the lid.

5. Lastly, please don’t forget to smell the aroma before drinking your tea. Aroma is always the first part of your sensory tea experience.