Anji White Leaf tea is a green tea produced in Anji County, Zhejiang Province, China. This tea cultivar was discovered in 1982.

     Anji White Tea (Anji Bai Cha) is called "white" tea because its buds are light green white and won't turn to green after April each year. The picking time of Anji Bai Cha is extremely short, mainly from late March to around April 18, as the buds are still quite white and meet the standard to make Anji White Tea. The long, narrow leaves are yellow in color and have a recognizable fold along the length of the leaf.

 

     It is not as widely planted as other teas and has a short harvesting period; it is a comparatively rare tea, and as such, is among the most expensive teas in China. The MingQian Superior tea is favored by most of people because its precious limited production and best of the best high quality leaves.

 

     A 2010 study found that the tea is high in polysaccharides which can inhibit the hemolysis of blood cells. Further research found that the tea plant has low chlorophyll and poly-phenol content (which explains the whitish-green tea leaves) but is very rich in amino acids. It has almost twice the amount comparing to other green teas. Amino acid helps suppress cortisol and reduces stress.

Other names:
An Ji White Tea (Anji Baicha), White Jade Phoenix Tea (Yu Feng Cha)

Taste:
The taste is refreshingly delicate and soothing, with a slight hint of orchid sweetness in its aroma. It is very important that the temperature of the water used for steeping this tea should never exceed 80 degrees Celsius. As with all other green teas, use 70°c - 80°c to bring the best out of this tea.

Appearance:
The tea leaves of An Ji Bai Cha have one of the freshest appearances of any teas. The leaf patterns are still visible. Once infused, the tea leaves starts to turn whitish-green in color and unfurl into one-bud-one-leaf form.