At a glance: organic Anji Bai Cha 1st Grade from Anji County (Zhejiang, China), Bai Ye 1 cultivar. Spring harvest, pale leaves, sweet vegetal notes. Brew at 70-80 °C for 1.5 minutes, 12-15 g/L.
Anji Bai Cha is one of China's most singular teas. Traditionally classified among white teas because of the very pale colour of its young shoots, it is in fact processed like a green tea, with heat-fixing applied immediately after picking.
We selected this 1st Grade from a grower in Anji County, Zhejiang Province. The spring harvest reveals its full refinement here: a clear, luminous cup, a fresh aroma of green almond, and a naturally sweet softness that is the hallmark of the Bai Ye 1 cultivar. To continue exploring, browse all our white teas.
A Fine Anji Harvest from Zhejiang Province
Anji County lies in the west of Zhejiang, a rolling region renowned for its bamboo forests. The humid climate, morning mists and moderate altitude create an ideal terroir for growing Bai Ye 1, a rare cultivar whose leaves are naturally low in chlorophyll during spring.
This genetic trait gives the young shoots an ivory, almost white hue, and concentrates amino acids within them. It is precisely this singularity that has made Anji Bai Cha's reputation and placed it among the sought-after fine teas of China.
Despite bearing the name "bai cha" (white tea in Chinese), its processing follows the green tea method: picking, light withering, then rapid heat-fixing to preserve vegetal freshness. It is a fascinating exception within traditional tea classification.
The Flavour Profile of Anji Bai Cha 1st Grade
Opening the packet, the long, flat, gently twisted leaves release a fresh scent of cut herbs and young bamboo shoots. Their colour ranges from soft green to pale straw yellow, the visual signature of the Bai Ye 1 cultivar.
In the cup, the liquor is crystalline, a luminous pale yellow. The nose opens on gentle vegetal notes: fresh peas, green almond, a whisper of light chestnut. The aroma is delicate, never sharp.
On the palate, the roundness surprises. The cup is silky, almost creamy, carried by a natural sweetness that calls to mind unrefined cane sugar. The finish is long and fresh, with a subtle vegetal return and a complete absence of bitterness when the infusion is properly prepared.
This is a tea of rare elegance, well suited to mindful tasting. To explore a similar profile, take a look at our Snow Dragon White Tea 1st Grade, another fine harvest with soft, delicate notes.
How to Prepare Anji Bai Cha 1st Grade
Preparation is everything with this tea. The fine, delicate leaves call for low-mineral water and careful temperature control. A soft spring water such as Volvic or Mont Roucous works perfectly.
The ideal amount is between 12 and 15 grams per litre, roughly 3 grams for a 250 ml teapot. There is no need to overdose: this tea expresses its full character with a moderate measure.
Heat your water to between 70 and 80 °C. Above that temperature, you risk "cooking" the young shoots and drawing out unwanted bitterness. Our guide on how to prepare white tea offers excellent advice for this 1st Grade.
Pour the water over the leaves and steep for 1 minute 30 seconds. Strain immediately. The same leaves can be re-infused two or three times, extending the steeping time slightly with each pass. Each infusion will reveal a new aromatic facet: more vegetal on the first pour, then sweeter and more mineral with each subsequent steep.
For a Gong Fu Cha preparation, use a small zhong (gaiwan) of around 100 ml, with 4 grams of leaves and short infusions of 20 to 40 seconds. This approach draws out every nuance of this spring harvest. For further reading, see the complete guide to white tea.
Storage
Keep your Anji Bai Cha in its original tin, tightly sealed, away from light, heat and strong odours. Avoid the refrigerator and choose a dry cupboard instead. Consumed within twelve months of opening, it will deliver all the freshness of its spring harvest.
Frequently Asked Questions
What is Anji Bai Cha?
Anji Bai Cha is a fine Chinese tea from Anji County in Zhejiang Province. Grown from the rare Bai Ye 1 cultivar, it takes its name "white tea" from its very pale young shoots, yet its processing follows the green tea method, with heat-fixing applied after picking.
How do I prepare Anji Bai Cha?
Use low-mineral water heated to between 70 and 80 °C. Allow 12 to 15 g of leaves per litre and steep for 1 minute 30 seconds. The leaves stand up to two or three successive re-infusions, each one an invitation to explore a new layer of this tea's character.
What does Anji Bai Cha taste like?
This tea offers a gentle, refined vegetal profile: notes of fresh peas, green almond, young bamboo shoots and a hint of light chestnut. The cup is silky and naturally sweet, with a long, fresh finish and no bitterness.
Where can I buy Anji Bai Cha?
We offer this organic 1st Grade, selected directly from a Zhejiang grower. To explore comparable teas, browse our Vanilla Rose White Tea or explore our full range of organic white teas.
What are the benefits of Anji Bai Cha?
Cherished for its delicate character and natural sweetness, Anji Bai Cha is part of a centuries-old tradition of Chinese tea appreciation. To learn more about the traditional virtues associated with this family of teas, visit our page on the benefits of white tea.
