Anji Bai Cha – Premium

Estate Name: Zhou Wu Shan Tea Garden
Farming Methods: Hand picked. Natural tea farming  – EU Compliant
Production Methods: Plucking – slight withering – Frying – Rolling – Drying

Other Notes:

This premium tea (one of China’s 10 famous teas) is harvested from a high mountain tea garden in Anji County at an elevation of 1,300m (4,625ft). Like all higher elevation tea gardens, the harvest time starts a few weeks later than the lower elevation harvesting. And the picking time period is only 7- 10 days because the tender white tea shoots turn green very quickly.

The quality of high mountain Anji Bai Cha is recognised as being noticeably better than the tea made from lower altitude tea gardens! This High Mountain tea garden uses natural farming techniques with zero pesticides or chemical fertilisers used

Our Anji Bai Cha has a soft, floral, creamy flavour, and the taste is very smooth and mellow, with a sweet aftertaste. There is no any bitterness and astringency – even down to the last sip from the bottom of the cup. One of the best quality Chinese Anji Bai Cha available on the market.

History, Background and Processing of Anji Bai Cha

Anji Bai Cha is a green tea, though in Chinese, its name is 安吉白茶 which means Anji white tea.  Anji Bai Cha is produced in Anji County of Zhejiang Province. This tea is named after its unique cultivar, White Tea Cultivar, which is a natural mutation of common green tea trees.

The mother tree of Anji Bai Cha cultivar

In early Spring, the newly grown tender leaves and buds of this cultivar are jade white in colour.  Later, after Qingming, the leaves turn to greenish white. Finally, in Summer, the leaf colour turns to green like other tea cultivars.

The harvesting time for Anji Bai Cha is around the end of March to early April. It varies a little depending on the weather and the elevation of the tea garden. Generally the harvesting time period only lasts around ten days. After that time – especially if the temperature rises, the white tea leaf will turn to green, after which time the leaf is not suitable for making the Anji Bai Cha.

The processing of Anji Bai Cha is similar to regular green tea with some frying applied after a slight withering.

The rolling stage for Anji Bai Cha is very light. The final process is drying and Anji Bai Cha is dried by hot air.

Light frying being done in the shaking machine

Hot Air Drying

The brewed Anji Bai Cha tea leaf – the leaves are jade white. It gives a charming, tender creamy flavour. The taste is very mild and mellow.

Dry Leaf
Colour: Yellowish green
Shape/size: Sword like, straight

Brewed Tea
Colour: Green
Aroma: Pure tenderness, sweet aroma
Body Taste: Brisk mellow taste

Recommended Brewing
Water Temperature: 85 celsius
Amount (g/150ml): 3g
Steeping Time: 1-2 minute
# of Infusions: 2-3 infusions