Anji Bai Cha (Anji White Tea) Loose-Leaf Green Tea may surprise first-time tea drinkers: why is it called “White Tea” when it is actually a green tea?

It comes from the “Bai Ye Yi Hao” (White Leaf No. 1) albino tea cultivar in Anji County, Zhejiang Province, and is processed using green tea methods. This distinguishes it from the white teas you may know, such as Fuding White Tea or Yunnan White Tea.

Anji Bai Cha is named after the tea cultivar, while Fuding and Yunnan white teas are classified by processing method.

Following the conventional Chinese tea naming system of “cultivar + processing method”, its accurate name is Anji Bai Cha (Anji White Tea) Green Tea.

Flavor Profile – Understanding “Hui Gan” (Returning Sweetness)

When describing tea flavor, our tea masters often use the term “hui gan” (returning sweetness).

• This refers to the sensation where a slight bitterness is perceived at first. It quickly transforms into a pleasant sweetness.
• This flavor mainly comes from the polyphenol content in the leaves.

Key Characteristics of Anji White Tea

Anji White Tea Green Tea is known for its:

• High amino acid content, over 6% (compared with about 1% in ordinary green teas)
• Relatively low polyphenol content

As a result, the brewed tea is fresh, sweet, and mellow, with a delicate milky note.

It has very low bitterness, is gentle on the stomach, highly palatable, and is often considered the “freshest” Chinese green tea.

Brewing Considerations – Low Suitability for Multiple Infusions

However, this composition also brings one limitation: low suitability for multiple infusions.

In Chinese Tea Group’s physical tea houses, tea drinkers’ preferences vary:

• Some are satisfied with just 2–3 infusions of a few grams of tea. For them, Anji Bai Cha is a perfect choice.
• For those who prefer more infusions, tea masters may recommend purchasing green teas with higher roasting levels and caffeine content. These teas brew stronger and allow multiple infusions. They provide a more noticeable stimulating effect but are less suitable for consumption when sleep is required.

Origin and Harvest Practices

This Anji Bai Cha Green Tea (Anji White Tea) – Spring Harvest is:

• Grown at an altitude of 600 meters
• Harvested using an annual single harvest, picking only the spring tea

Some gardens produce two harvests per year (spring and autumn). While this increases yield, it compromises quality. By focusing on one careful spring harvest, pruning tea trees, and maintaining the plantation, the garden ensures superior tea for the following year.

Professional Perspective

Considering all these factors, we present this tea from a professional perspective, rather than offering unreserved praise. Our aim is to help you quickly and accurately select the tea you will enjoy most.