Anji Bai Cha is often described as a White Tea by Chinese vendors, but it is actually a baked Green Tea made with one bud joined to two or three tender pale jade-coloured leaves. It produces a bright, grassy, pale white-green liquor that is characteristic of high grown teas.

Other names

• Anji White Tea

Origin 

Anji and Jiande, Zhejiang Province 

Tea tree variety (cultivar): Anji Bai Cha 

Processing

Anji Bai Cha is picked in late March to early April. It is withered indoors, withering for 36 hours, then pan fired gently over charcoal to dry.

Tasting notes

A pale but surprisingly full-flavoured, silver-green liquor with complex aromas of spring flowers and tropical fruits. Vivacious and exuberant flavours combine lush sappiness with discreet floral top notes.  

Brewing instructions

Use approx one tablespoon per serving and infuse for 3 - 4 minutes in cool water - around 70°C (158°F).