Anji Baicha Premium Green Tea

Anji Baicha – White Leaf Green Tea (安吉白茶)

Bright, Cooling Green Tea from the Bamboo Forests of Anji, Zhejiang

A tea of clarity, purity, and spring vitality.

Anji Baicha (安吉白茶), often translated as Anji White Tea, is in fact a green tea, named for the pale jade color of its early spring leaves. Grown in the cool, misty hills of Anji County in Zhejiang Province, this tea is renowned for its clean energy, cooling nature, and high amino acid content.

Harvested only during a brief window in early spring, Anji Baicha is made from a rare cultivar that flushes with almost translucent leaves, giving the infusion a soft, glowing hue and a taste that is fresh, sweet, and serene.

Light in body and rich in L-theanine, this tea is known for bringing calm focus, mental clarity, and a smooth, refreshing experience with every sip.

If you'd like to know what drinking this tea is like, you can read this: Anji Baicha: The Green Tea That Glows with Spring Light

Why You’ll Love Anji Baicha

• Rare early spring green tea from Zhejiang
• Naturally high in L-theanine – calming and clear
• Delicate umami and light floral sweetness
• One of China’s most refined and cooling teas
• Excellent for focus, meditation, or mindful mornings

Tasting Notes

• Fresh bamboo, snow pea, and magnolia blossom
• Silky, light body with sweet vegetal clarity
• Cooling on the breath, calming to the spirit
• Clean finish with subtle white flower aroma

Tea Profile

• Type: Chinese Green Tea (not a true white tea)
• Cultivar: Baiye No. 1 (白叶一号)
• Origin: Anji County, Zhejiang Province, China
• Elevation: 800–1,000 meters
• Harvest: Early spring (pre-Qingming)
• Craftsmanship: Tender bud-leaf picking, pan fixation, gentle shaping
• Appearance: Long, slender pale green leaves with white edges; light jade liquor
• Collected: 2025

Processing

Anji Baicha is harvested during a 10–15 day window when the white-leaf cultivar emerges in spring:

1. Plucking – One bud with one or two tender leaves
2. Withering – Indoor resting to soften the leaves
3. Fixation (Shaqing) – Light pan-firing to preserve color and shape
4. Shaping & Drying – Leaves are gently rolled and dried for lasting fragrance

This rare cultivar is only green for most of the year—its pale color appears only in early spring, making this tea highly seasonal and sought after.

Health Benefits

Anji Baicha is especially rich in L-theanine, an amino acid linked to calm alertness:

• Supports mental clarity and stress relief
• Naturally low in caffeine but energizing
• Aids hydration and digestive cooling
• Rich in chlorophyll, catechins, and antioxidants

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 4–5 grams
• Water temperature: 75–80°C / 167–176°F
• Rinse: Usually skipped
• Infusions:
• 1st: 30 sec
• 2nd: 40 sec
• 3rd: 50+ sec
• Tip: Use glass or porcelain to appreciate the soft jade color

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 75–80°C / 167–176°F
• Steep time: 2–3 minutes
• Re-steep: 2–3 times
• Note: Avoid overheating to preserve the cooling nature and delicate flavor

Cultural Significance

Though called “white tea” in name, Anji Baicha is a modern green tea, developed in the 1980s from a rare white-leaf mutation. It quickly rose to fame for its elegance and calm-inducing energy, becoming a cultural symbol of purity and grace in Zhejiang tea circles.

The Baiye No. 1 cultivar is unique to Anji and produces its pale, tender leaves only during the brief emergence of spring. Today, Anji Baicha is one of China’s most respected modern teas, known for its clarity, balance, and gentle power.