Description
Anji Bai Cha is a rare Chinese green tea from Anji County in Zhejiang province, made from a unique cultivar whose young leaves are nearly white due to a temperature-sensitive chlorophyll deficiency. As temperatures rise, the leaves gradually turn green. This natural albino trait results in exceptionally high amino acid content, producing a delicate, umami-rich cup with sweet, fresh bamboo notes and an almost broth-like body. Despite its name meaning 'Anji White Tea,' it is processed as a green tea.
Brewing Guide
Recommended vessel: Glass cup or porcelain gaiwan
The albino cultivar leaves are exceptionally delicate. Keep temperature at or below 80°C to preserve the high amino acid content and umami character. Overheating produces a flat, grassy taste instead of the prized broth-like sweetness.