ANJI BAI CHA "WHITE LEAF" 2024

Chinese green tea called Anji Bai Cha, literally white tea from Anji. This production is of very high quality, harvested on April 5, 2024 between 800 and 1000m altitude, where the best tea plants with white buds are located.

You will be amazed by the paleness of the leaves once infused, they are almost white. This is the characteristic of the best Anji Bai Cha. The Anji Bai Cha harvested later in April, and from lower altitudes where it is warmer, have a very green tint and have less aromatic complexity.

Location: Xiao Feng Mountains, Anji County, Zheijiang Region

Production of this farm: 130kgs annually

Cultivar: Bai Ye #1, the authentic Anji Bai Cha

Anji Bai Cha (安吉白茶) is a rare and highly prized Chinese green tea, originating from the Anji region in Zhejiang province. Despite its name, which means "Anji white tea", it is actually a green tea. Here are some important characteristics and information about this tea:

Origin and history: Anji Bai Cha is grown mainly in Anji, a mountainous region known for its cool climate and frequent mists, ideal conditions for growing tea. This tea is relatively new, rediscovered in the 1980s. It is produced from a specific cultivar called Bai Ye #1, which gives its leaves a pale, almost white color in early spring.

Leaf characteristics: The leaves of Anji Bai Cha are long, thin and slightly twisted. They are a light green color, almost translucent when brewed, resulting in a pale liquor. Production Process: Anji Bai Cha is harvested in early spring, often before the Qingming Festival, when the leaves are young and tender. After picking, the leaves undergo a heat-fixing treatment to stop oxidation, followed by rolling and drying at low temperatures to preserve their delicate aromas.

Flavor Profile: Anji Bai Cha is known for its mild, slightly sweet flavor with notes of chestnut and fresh herbs. It offers a light, refreshing mouthfeel with minimal astringency.