Anji Bai Cha, also known as Anji White Tea, is a highly esteemed green tea originating from Anji County in Zhejiang Province, China. Despite its name, Anji Bai Cha is not a white tea but a green tea, distinguished by its unique appearance and delicate flavor profile.
The tea is renowned for its pale green color and the presence of a natural amino acid called theanine, which gives it a sweet and mellow taste. The leaves are typically flat and slender, with a bright, emerald hue that turns yellowish-green when infused.
Anji Bai Cha is harvested only in the early spring, a period when the tea leaves are said to have the highest concentration of amino acids, contributing to its prized taste. The processing of Anji Bai Cha involves a careful procedure that includes withering, fixing, rolling, and drying, which helps to preserve the tea's natural characteristics.
This tea is not only valued for its taste but also for its health benefits. It is believed to help reduce stress, improve mental alertness, and boost the immune system due to its high antioxidant content.
Anji Bai Cha is a symbol of China's tea culture and is cherished by tea connoisseurs around the world for its exceptional quality and the serene experience it offers.
Anji White Tea Introduction
Anji White Tea, also known as Anji Bai Cha, originates from Anji County in Zhejiang Province, China. It is a renowned green tea that has gained popularity for its unique characteristics and delicate flavor profile. Unlike traditional white teas, Anji White Tea is actually classified as a green tea due to its processing method.
Cultivation and Harvest
Anji White Tea is made from the leaves of the Camellia sinensis plant, specifically the Anji Baicha cultivar. This cultivar is known for its vibrant green color and is often mistaken for a vegetable due to its hue. The tea bushes are carefully cultivated in the mountainous regions of Anji, where the cool climate and misty environment contribute to the tea's unique flavor.
The leaves are typically harvested in early spring when the buds and young leaves are covered with fine white hairs, which is where the tea gets its name. The harvest period is relatively short, lasting only about 20 days, which makes Anji White Tea a precious and sought-after tea.
Processing
The processing of Anji White Tea is a meticulous art that involves several steps, including withering, fixing, rolling, and drying. The leaves are gently withered to reduce moisture, then quickly fixed to stop the oxidation process, which is essential for green teas. The rolling process shapes the leaves, and finally, they are dried to preserve their quality.
Taste and Aroma
Anji White Tea is celebrated for its light and refreshing taste with a hint of sweetness. It has a smooth and mellow character with no astringency or bitterness, which is quite rare for green teas. The aroma is delicate and floral, often compared to fresh bamboo shoots or orchids.
Health Benefits
Like other green teas, Anji White Tea is rich in antioxidants, which help to combat free radicals in the body. It is also known to aid in digestion, boost the immune system, and may have a calming effect on the mind due to its L-theanine content.
Serving Suggestions
Anji White Tea can be enjoyed both hot and cold. For the best flavor, it is recommended to steep the leaves in water that is between 70°C to 80°C (158°F to 176°F) for 2-3 minutes. The tea can be steeped multiple times, with each infusion revealing new layers of flavor.
Anji White Tea is a testament to the diversity and sophistication of Chinese tea culture. Its unique appearance, exquisite taste, and numerous health benefits make it a must-try for tea enthusiasts around the world.