Anji Bai Cha (Anji White Tea)
Anji County, Zhejiang, China
Not a white tea but a rare albino cultivar green—pale jade color, extraordinary amino acids, and uniquely gentle character.
The Story
Despite its name ('white tea'), Anji Bai Cha is a green tea made from an albino cultivar discovered in 1982. The leaves emerge pale yellow-white in spring, only developing green color as temperatures rise. This mutation creates leaves with exceptionally high amino acid content and low bitterness—a gentle, sweet tea unlike any other Chinese green. The cultivar is now grown elsewhere, but true Anji terroir produces the finest examples.
Flavor Notes
Perfect For
- Those who find green tea bitter
- Morning gentle energy
- Understanding cultivar variation
- Light afternoon drinking
- Introducing friends to Chinese greens
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
170°F
(77°C)
Amount
3g per 150ml
Steep Time
2-2.5 minutes
Resteeps
2-3 steeps
Recommended Vessel
Glass tumbler or gaiwan
Brewing Tips
Use cooler water than typical green tea—the albino leaves are more delicate. The pale jade color is characteristic; if your tea is dark green, it's likely not genuine Anji. Watch for the distinctive 'one bud, one leaf' picking standard.