Anji Bai Cha

Tea type
Green Tea
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Mineral, Peas, Plants, Apple, Citrusy, Nutty, Sweet, Sweet, warm grass, Umami
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Edit tea info Last updated by Jason
Average preparation
155 °F / 68 °C 2 min, 15 sec 8 oz / 236 ml

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12 Tasting Notes View all

From Canton Tea Co

Anji Bai Cha is a beautiful tea in every sense. The leaves are long, delicate and a bright vivid green, the scent has notes of citrus and nuts, and the taste is a complex mix of tangy fresh and creamy soft. The liquor is a lively pale green with the bright clarity of a classic high-grown mountain tea.

Our Buyer’s notes
“Anji Bai Cha is the first and the only white tea tree variety that was recorded in the Chinese tea literature of the Song Dynasty (960–1279 AD). This is a “Hong Qing Lu Cha” (‘baked to dry green tea’) and contains large proportions of antioxidants, almost twice as much as other green teas. It also contains high levels of selenium (also found in Brazil nuts), making for a super healthy tea.”

About Canton Tea Co View company

Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

12 Tasting Notes

676 tasting notes

Thank you Roughage for this lovely tea sample!

Oh the people you meet on Steepster!

There should be a place just for the stories!

Roughage lives in the U.K. in a small town. We exchange Personal Messages at times about life in the U.K. and life in the U.S. since both of us live in smallish towns. His wife has a flower shop and sometimes he has to help deliver flowers and traverse the traffic (which he hates) when he’d rather be in his books with the cats laying about and a pot of tea. I can’t blame him there. We’ve discovered we’re both former athletes with aches and pains and both full of lame old codgery jokes and puns.
My conversations with my Canadian neighbors up North are delightful! They seem to drink as much cold brewed and iced tea as U.S. Southerner’s and are generous to a fault about sharing samples.
China, Japan, Denmark, Italy, India, Croatia, Australia and Equador. We are the TEA United Nations.
From San Francisco Amy Oh in the fog to New York and Washington D.C., we few in Colorado, Idaho, Seattle and Texas too…everyone has their own twist of excellent personality. The students and young professionals, mom’s, dad’s, and me…a grandma who lives in my tea cave.
We all belong. We’re like a group of kids who went to Summer Camp and gathered around the campfire for tea. It’s just the best.

Gush, Gush, Gush!

Review:(You thought I’d never get around to this!)

Roughage said that this was one of his favorite tea’s. He steeps it at about 140F which is a pretty low temp. for 2-4 minutes. I did the same and steeped the leaves 3 times.

I wouldn’t call this a grassy tea. The leaves were bright and beautiful nettles when dry, with varied greens. Mostly unbroken leaves. When wet the color was bright green spears and by the third steeping soft pale green. Very pretty.
The wet leaves smelled so wonderful that it was hard to pull away to drink the tea! Because I’m allergic to bean’s (even green beans) the opportunity to taste and smell this exquisite flavor without an allergic reaction was exciting. The aroma was very vegital and salty.

The taste was tender green beans sauteed in unsalted fresh cream butter then finished with a quick splash of lemon juice at the end to brighten up the flavor. The juicy, creamy tea filled my mouth.

The second steep was lighter and dry on the tip of the tongue, still juicy and lemony becoming creamy as the tea cooled. There was less of a pronounced bean flavor but overall this was delicate and an awesome cup.

On the third steep I noticed a little astringency, and just a slight bean taste. The flavor all through three steepings lingered well after the tasting making the experience smooth and enjoyable.

I enjoyed this tea as you can tell from the good mood and comfort it provided! One of the best things that tea does for me is provide an amazingly good cup and a great community to share with!

Hesper June

Sounds like such a delicious tea:)
I am very proud to be a part of this great big tea family too!
Another beautiful review, Bonnie.


:) You make me smile, it never fails
Mucho love to our tea-family <3


;))))))))))))))))) My smile get’s stuck!


I loved your intro! I agree that you always make me smile!

I’m proud to be part of the tea United Nations!!! :)


Ninavampi, my cousin David lives in Guayaquil …and is still a surfer at 65! (You have great surf!) He and his brother Jonathan were born in Quito,and sister Pam in Lima, Peru. My family is pretty much a U.N. too.

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289 tasting notes

I just got my first order from Canton Tea Co in about two years. It’s nice having a regular income again! So, anyway, I bought more Anji Bai Cha because I had not had any since last I reviewed it here. I could not wait to try it again, so I ripped open the packet at work and set to. Conditions here are sub-optimal, but no matter, I needed this fix. And, you know what? It was worth it.

The dry leaf is grassy and warm like new-mown hay. The liquor is pale with a citrussy, apple aroma. And it tastes divine. So light and refreshing. There is a hint of umami lifted by a smooth sweetness and that apple that was in the aroma is also in the taste of the liquor. The aftertaste just sparkled on my tongue like a delicate champagne with a slightly spicy finish. The chi of this tea left me feeling so relaxed, almost to the point of being tea-drunk after just one cup.

Very few teas leave me this excited. This tea is awesome and is right there at the top among my favourite teas.

Flavors: Apple, Citrusy, Nutty, Sweet, Sweet, warm grass, Umami


Your review made me happy!


Thank you. :)


He’s back!


I am delighted he’s back. I loved reading about berserkers and the reviews of berserker movies.


Thank you both. Yes, I’m back and need to catch up on writing about berserker-stuff. It’s good to be appreciated, Whiteantlers. :)


Roughage, my ancestry is Scandinavian and there is so little I have found (serious writing/films) in casual search, so yes, you are appreciated. Few things I love more than humor and good writing. :)


Scandinavian ancestry is the coolest! :)

It’s not so much film-oriented, but this is my current project:
It’s due to be formally launched in November, but will be growing over the summer. Maybe there will be bits on there that are of interest. In the meantime, I have a stack of DVDs that I need to make time to watch and write about. Shame I have some editing to do first. So much to do, so little time. I should probably stop surfing randomly and start doing. Hmmm …


Oh boy! Thanks for the link, Roughage. After my years of formal education, the last 3 decades have been very much autodidactic, so this will be a supreme treat to read.


Enjoy the site. We’ll be soliciting contributions from the public from about 15th April, so hopefully there will be a lot more for you to lose yourself in soon.


The YouTube on berserkers was a delight. I love history presented that way. My sister is in academia as well (different subject matter) and so many of you are real unsung heroes in the outside world. Cheers from a fan! :)


I really like that video too. My friend did a good job of summarising my thesis in twelve minutes in an intelligible manner, although some of those that commented on it really seem to have missed the point just the same. I guess there’s a research article in that too! :) Anyway, thank you for appreciating it. Knowing that someone out there has taken something positive away from my work is the biggest boost I can get.


I hated history all through school, and as a dyslexic with ADD (before people knew what those things were and Ritalin-ed the creativity out of kids), I spent a lot of time in history class looking out the window or doodling. In my junior year, a teacher put me on the spot, asking me if the class was boring me. I’m a cheeky dyke so I said YES! He asked why and I said it was all memorized dates, place names and things irrelevant to my life. I wanted to know what people wore, ate, drank, where they walked, who they punched, what their horse looked like. The video I watched satisfied all of that and what I have read of your writing does, too. Kudos to you for making so much of the “Distant Mirror” accessible and enjoyable.I raise my tea cup to you.


I hated history in school too. It was, as you write, all kings and queens and names and dates, and nothing about the real people. I ditched it and did German instead. It was only when I studied it as part of my university education that it became interesting, because suddenly it was more like CSI: about the facts, the evidence and the interpretation, and there were ordinary people I could relate to in it. That’s when I learnt to love history. It’s also why I went off to be an archaeologist for 20 years. Digging through ordinary people’s rubbish and poo really gives you a sense of the past that school history books do not! Anyway, I’m rambling on too much. I raise my cup back at you. Thank you.

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411 tasting notes

So, as I child, I used to eat grass. Not a lot, and not actual grazing, but every so often when outside, I’d pick a blade and nibble. Thank goodness my parently didn’t use chemical fertilizer, and that we didn’t have any dogs! I favored wild grass, because you can get the milder white hearts of grass from the inner stem in larger portions than from regular lawn grass.

That is what this tea reminds me of – those mild grass hearts. It’s a lovely mellow, smooth and grassy tea. And grass really is a motif throughout the tea. The dry leaf looks like dried grass slippings, while having cocoa and nutty aroma notes. The brewed leaf looks even more like grass clippings and smells like a typical green tea.

But the brew – oh! the brew. It’s lovely. Others have called it sweet. I don’t get sweet. I get grassy, lightly nutty, and very mellow. Mild. Very lightly colored. This is a tea I could sip all day. Lovely, lovely tea.



Ha! I may or may not have done the same thing as a child.

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4842 tasting notes

Another tea from TeaEqualsBliss Thank you!!!

A lovely sweet flavor, pleasantly vegetative without being too grassy. Very light and delicious.

175 °F / 79 °C 1 min, 30 sec

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22 tasting notes

Brewed in Big Glass Teapot

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6770 tasting notes

Creamy, Tangy, and a little semi-sweet grassy type taste. Light and Clean. Very nice!

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14 tasting notes

Smells good. Looks exactly like dried grass clippings. It has a light, very slightly grassy taste. No complaints. Very solid white tea. I think I could drink it all day… and just might.

165 °F / 73 °C 2 min, 0 sec

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257 tasting notes

Very fresh tea with spring green colored leaves, scents of mineral and spinach. Very light spring green color liquor that is very light and delicate as it is brewed at a lower temperature.
It is very cleansing and has a touch of astringency. It almost has a hint of jasmine but this is not a jasmine tea. It is supposed to have an “oily” liquor but I didn’t find that at all. I found it very clean.
LIght, fresh, and springy green tea.

This tea also has Se Wei (which is a term I just read about) which I have found in some younger white teas. It is a feeling of having a rough tongue, as astringency deploys, the taste buds contract and it can feel a bit itchy. It is very itchy in the back of the throat.

Flavors: Mineral, Peas, Plants

150 °F / 65 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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