Anji Bai tea derives its name from the almost completely white color of its natural leaves. Due to the way it is produced, Anji Bai is considered a green tea, despite its name. Grown high in the mountains of Zhejiang Province, the one bud, one leaf picked from the Bai Cha bush offers a light apple green color and a very smooth, rich and slightly sweet taste. The depth of flavor is often described as “liquid silk”. Anji Bai also has a high level of amino acids, which help to reduce cortisol and produce a calming effect.
Chinese Name: Anji Bai Cha
Harvest: Spring 2013 (pre-Qing Ming)