Anji bai cha

Anji Bai Cha is a Chinese green tea from Anji County in Zhejiang Province, harvested in the spring of 2026. This tea is renowned for the unique characteristic of its young leaves: in the cool early spring, their reduced chlorophyll content gives them a pale, almost white appearance, which is how the tea earned its name, "White Tea." It is prized for its high concentration of amino acids, resulting in a smooth, fresh, and naturally sweet flavour with very little of the bitterness typically associated with green tea.

Appearance: Neat, light green leaves with a subtle silvery sheen. The infusion is clear, pale green with a delicate golden hue.

Aroma: Fresh and clean, with notes of young spring greenery, meadow herbs, and spring blossoms.

Taste: Smooth and pure, offering flavours of fresh green leaves, young grass, and a gentle natural sweetness. The finish is light, clean, and refreshing.

Characteristics & Benefits: Rich in L-theanine, this tea promotes calm focus, helps relieve tension, refreshes the mind, and provides gentle, balanced energy. It is well suited for everyday tea drinking and performs beautifully both when brewed Gongfu style (multiple short infusions) and with a traditional Western infusion.

Ingredients: Green tea.