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Anji Bai Cha is a type of green tea from Anji county, Zhejiang province. The reason why it is called white tea, because its buds are light green white and wont turns to green after April 22 each year. However, its tea-making techniques are exactly the same as many green teas.
Anji Bai Cha is a special tea variety, which highlights its extremely high percentage of amino acid, around 7-11%, whereas other green teas contains only21-4% of amino acid. So that is why this tea is super fresh and sweet. Enjoy a cuppa Anji Bai Cha in afternoon work will totally wake you up and be more energetic.
Tea tree: Anji Bai Cha bush
Harvest time: 2010 Mingqian(around May 15)
Picking standard: One bud with one or two leaves
Shape: Tight, needle shape
Dried tea color: light yellowish-green hue
Aroma: fresh & clean flower fragrance
Dried tea color: light yellowish-green hue
Taste: super fresh, sweet, mellow, and high floral aroma
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