ANJI BAI CHA (ANJI WHITE TEA)

Named for its pale appearance, Anji white tea (安吉白茶) is actually a high mountain green tea grown in Zhejiang province. Fresh and floral in the mouth, it has a sweet and fragrant aftertaste. About 6-10% of the tea consists of amino acids, giving this tea umami flavour highlights as well as numerous health benefits.

Cultivar: a rare mutant white leaf tea, called White Leaf No. 1, a small leaf cultivar. When the tea plant starts to flush in spring in a colder weather condition, the leaf tends to look like white jade colour because it lacks chlorophyll. The leaf will become the normal green color when the weather gets warmer. The window to harvest Anji Bai Cha is very short, usually in between mid March to mid April. The pick is 1 bud and 1 leaf, or 1 bud and 2 leaves.