Anji Bai Cha Green Tea (Anji White Tea)
Anji Bai Cha (Anji White Tea) is a unique Chinese green tea with a delicate floral-bean flavor, rich in theanine and antioxidants. It has pale leaves and a soft, clear infusion.
Anji Bai Cha (安吉白茶), or Anji White Tea, is one of the most unique varieties of Chinese green tea, which, although called "white", actually belongs to the category of green teas. It is produced in Anji County, Zhejiang Province, from a rare variety of tea bush with pale spring leaves. The tea is famous for its high content of amino acids, especially theanine, which gives it an exceptionally smooth and sweet taste.
The taste of Anji Bai Cha is delicate, refreshing, with a slight floral note, notes of fresh greenery, legumes and a soft sweetness in the aftertaste. The aroma is clean, spring-like, with a hint of nuts and wildflowers. The infusion is transparent yellow-green, light, soft.
Why should you try Anji Bai Cha?
- Made from a rare variety of tea bush that grows only in Anzhi
- Has a high content of theanine, which relieves stress, relaxes and improves mood
- It is a leader among green teas in terms of mild taste and balanced antioxidant composition.
- Especially popular among those who appreciate delicacy and sophistication
How to brew Anji Bai Cha:
Classic method:
- Take 3–4 g of tea per 250 ml of water.
- Water temperature — 75–80°C (lower than for other green teas to maintain softness).
- Insist for 2–3 minutes.
- Can be brewed 2–3 times.
Zhongtou Method (中投):
- Place the tea in a tall glass.
- Pour half the water (75–80°C), wait until the leaves bloom.
- Add the remaining water, let steep for another 2 minutes, and enjoy.
The history of Anji Bai Cha tea:
This tea has been known since the Song Dynasty, but gained popularity only in the 20th century after a rare clone of a tea bush with pale leaves was discovered. Its peculiarity lies in a genetic mutation that makes the leaves pale green, almost white, which is why the tea was called "white" even though it belongs to the green teas. Today, Anji Bai Cha is valued for its tenderness, delicate aroma and beneficial effects on the body.
Characteristics:
- Type: Green tea (white in color of raw material)
- Origin: China, Zhejiang Province, Anji County
- Raw materials: Spring buds and leaves of a rare variety
- Taste: Soft, delicate, floral-bean, sweet aftertaste
- Fragrance: Spring, light, clean
- Infusion color: Yellow-green, transparent
- Caffeine: Medium
- Form: Loose, buds and leaves
- Brand: My Tea
Who is suitable for:
- For lovers of soft, delicate green tea
- For those looking for tea to relax and relieve stress
- For gourmets who appreciate rare varieties with history
- For everyday tea parties or special moments
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Black, green, herbal, fruit teas in assortment according to the annexes
UKT ZED code 10.83
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