2024 Anji Bai Cha

Our truly exceptional and limited quantity Anji Bai Cha or Anji White Tea has long and thin needle like leaves that creates a very clean and beautiful pale green liquid that has a very fresh spring leaf floral aroma. The flavour is mild and clean delivering a subtle sweet citrus taste with underlying floral notes. The tea feels incredibly soft and smooth on the palate and leaves no astringency at all.

Anji Bai Cha is a unique green tea (don’t be confused by its name) from Anji County, which is famous for its bamboo forests. This rare tea was considered lost for over 800 years until a bush was discovered in the 1980s. Tea scholars believe that Anji Bai Cha was the tea plant mentioned in the book ‘Da Guan Cha Lun’ by Song Hui Zhong, an Emperor in Song Dynasty, who named the tea ‘Anji Bai Cha’ because its fresh leaves in early spring resemble the colour of white jade.

Our Anji Bai Cha is produced in a very limited quantity for it is grown in an area of only 1647 acres due to government regulations to protect the surrounding bamboo forests and ensure a very high quality produce. This unusually delicate and much sought after green tea is grown at an altitude of 600m and harvested over a short 30-day period in early spring before the leaves mature and turn green changing their delightful aroma.

Anji Bai Cha is said to reduce stress and strengthen the immune system due to its high level of amino acids that have the ability to suppress cortisol. This tea brings an overall calming and soothing feeling.


Wang Shuang Yan's tea garden in An Ji town of Zhejiang Province, China. The tea is grown at an altitude of 450m


Harvested in 4th April 2024.  1 young bud and 2 slightly open leaves are delicately hand-picked and pan dried to stop oxidisation, then gently rolled to straight slight twist shape, finally dried. 


Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down).
Leaf to water ratio: 1g per 100ml.
Brewing time: About 3 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: Try to use natural mineral water.


Water Temperate: 90°C.
Leaf to water ratio: 3g per 100ml.
Brewing time: About 1-1.5 mins for the 1st to 3rd steep, then increase the steeping time for each subsequent brewing.  
Tips: Keep the teapot lid open between each brew to allow the hot wet leaves to cool down.
Recommended Water: Try to use natural mineral water.

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