The white tea from Anji / Anji baicha
Prepis: An-ťi paj-čcha
[CN] 安吉白茶 Anji baicha
Method of preparations | Spôsob prípravy :
7-10 grams / 120ml / 80°C /
First steeping 1 minute, then 20 - 30 seconds
Prvý nálev 1 minúta, potom 20 - 30 sekúnd More
Anji Baicha is an early spring green tea from the city of Anji in Zhejiang Province — but why is it called "white tea" when it's actually green? The answer lies in its unique cultivar, Bai Ye Yi Hao (White Leaf Number One), which goes through an albino stage in early spring, producing strikingly pale, white-colored buds. Despite the name, this tea is processed as a green tea — dried quickly to preserve its color — rather than through the sole withering method used for white teas.
During this albino stage, the leaves are exceptionally rich in amino acids, which gradually diminish as the weather warms and the leaves turn green. Caffeine levels are also notably low at this point, making it a particularly pleasant choice for drinking in hot weather.
The dry leaves carry an aroma reminiscent of white chocolate and peanuts. On the palate, it opens with gentle sweetness and satisfying fullness, before giving way to a chestnut-like character and a lingering aftertaste.
| Origin | Zhejiang |
|---|---|
| Flavours of Tea | 🌿 Plants / Herbaceous (Grass, Vegetables, Herbs), 🥛 Nutty / Milky, 🍭 Sweet (Sugary, Syrupy) |
