Although Anji Bai Cha literally means "Anji White Tea", it is actually a green tea.  It is one of China's most expensive green teas.  The name comes from the fact that the buds of the Bai Ye Yi Hao cultivar used are very pale in color ealy in the spring.  The picking window is very short since the buds must be picked before they turn green due to warming temperatures – the threshold is around 73°F/23°C.  The picking is very fine consisting of just the bud and 1 leaf.


After picking, the tea producers work throughout the night since the leaves must be immediately processed to prevent oxidation.  First the leaves are brought inside for withering and are laid out on large sieves with air pumped through from underneath.  After the leaves are left to wither untouched for 2 hours, they are ready for the fixing (shāqīng) process to deactivate the enzymes that cause oxidation.  The leaves are put into temperature controlled metal shaking troughs that both deactivate the enzymes and give the tea its characteristic needle shape.  The leaves are heated at 570°F/300°C for 2 minutes, then the heat is reduced to 500°F/260°C for a further 6 minutes.  Then the leaves are allowed to cool for 10 minutes before being baked at 212°F/100° for 12 minutes, allowed to cool, then baked again at 185°F/85° for 10 minutes.  Then skilled producers remove any fanning or unwanted leaves by hand so that every tea leaf looks correct.


  • Ingredients:  Green Tea
  • Packaging: Luxury Tea Tins, 18g/30g, Resealable Tea Pouch, 60g
  • Origin:  Anji, Zhejiang Province, China
  • Cultivar:  Bai Ye Yi Hao
  • Elevation:  1,200 ft
  • Picking Date:  April 2019
  • Picking Style:  bud and 1 leaf
  • Dry Leaves Appearance:  green and needle-like
  • Wet Leaves Aroma: vegetal, roasted nuts
  • Liquor Appearance:  pale bright green, clear
  • Liquor Aroma:  oatmeal
  • Taste:  vegetal, oatmeal cookies, hint of apple
  • Mouthfeel: medium thickness, slight dryness on sides of tongue
  • Caffeine Level:  Moderate

Anji Bai Cha

  • Gong Fu Brewing of Anji Bai Cha:

    • 4g per 100ml
    • 175°F / 80°C
    • 15 seconds
    • 5 infusions


    Western Brewing of Anji Bai Cha:

    • 1.5 tsp per 8oz
    • 175°F / 80°C
    • 90 seconds
    • 3 infusions


    For complete tea brewing guide click here.