History
Anji Bai Cha, often translated as “Anji White Tea,” is a relatively recent discovery in the world of Chinese teas. Despite its name, it is classified as a green tea. The tea was first identified in the early 1980s when a unique tea bush with pale, almost white leaves was found in Anji County, Zhejiang Province. The rarity and distinctiveness of this cultivar quickly attracted attention from tea enthusiasts and producers alike.
Since its discovery, Anji Bai Cha has become highly prized for its delicate flavour and limited production. The tea’s short harvesting window, typically only a few weeks in early spring, adds to its exclusivity. Over the past few decades, it has gained a reputation as one of China’s most elegant and sought-after green teas, often gifted and enjoyed during special occasions.
Origin
Anji Bai Cha originates from Anji County in Zhejiang Province, eastern China. The region’s cool climate and mountainous terrain provide ideal conditions for cultivating this unique tea. The tea plants are grown at elevations ranging from 300 to 800 metres, where mist and humidity help to preserve the delicate leaves.
The specific cultivar used for Anji Bai Cha is known for its pale, almost translucent leaves, which are a result of a rare genetic mutation. This mutation reduces the chlorophyll content in the leaves, giving them their characteristic light colour and contributing to the tea’s gentle flavour profile. Only leaves picked during the early spring are used, ensuring the highest quality and freshness.
Popularity
In recent years, Anji Bai Cha has seen a surge in popularity both within China and internationally. Its limited availability and unique characteristics have made it a favourite among tea connoisseurs and collectors. The tea is often featured in high-end tea shops and is a popular choice for gifting during festivals and celebrations.
Outside of China, Anji Bai Cha is increasingly found in speciality tea shops across Europe, including the UK. Its reputation for purity and subtlety appeals to those seeking a refined tea experience. As awareness of Chinese green teas grows, Anji Bai Cha continues to gain recognition for its exceptional quality and distinctive taste.
Caffeine Levels
Anji Bai Cha is known for its relatively low caffeine content compared to other green teas. On a scale of 1 to 10, where 1 represents the lowest caffeine level and 10 the highest, Anji Bai Cha typically falls around 3 to 4. This makes it a suitable choice for those who are sensitive to caffeine or prefer a gentler pick-me-up.
The lower caffeine content is partly due to the unique cultivar and the early spring harvest, when the leaves contain less caffeine. As a result, Anji Bai Cha can be enjoyed throughout the day without causing excessive stimulation, making it an excellent option for afternoon or evening tea sessions.
Brewing Guide
To brew Anji Bai Cha, it is recommended to use water heated to around 75–80°C, as higher temperatures can scorch the delicate leaves and result in bitterness. Use approximately 2 grams of tea per 150ml of water. Allow the tea to steep for 1–2 minutes for the first infusion, adjusting the time for subsequent brews according to taste.
Anji Bai Cha can be infused multiple times, with each infusion revealing new layers of flavour. Glass teapots or cups are often preferred, as they allow you to appreciate the beautiful pale green colour and the elegant unfurling of the leaves. Avoid using boiling water or over-steeping, as this can compromise the tea’s subtlety.
Flavour Profile
Anji Bai Cha is celebrated for its exceptionally clean and refreshing taste. The liquor is pale green, almost translucent, with a gentle aroma reminiscent of fresh bamboo shoots and spring meadows. The flavour is delicate, with notes of sweet grass, chestnut, and a subtle floral undertone.
Unlike some green teas that can be astringent or grassy, Anji Bai Cha is remarkably smooth and mellow. Its aftertaste is lingering and sweet, leaving a pleasant, cooling sensation on the palate. This refined flavour profile makes it a favourite among those who appreciate subtlety and nuance in their tea.
Suggested Health Benefits
Anji Bai Cha is rich in amino acids, particularly theanine, which is known for its calming and relaxing effects. The tea also contains antioxidants such as catechins and polyphenols, which may help protect the body against oxidative stress and support overall health. Regular consumption of green tea, including Anji Bai Cha, has been linked to improved cardiovascular health and enhanced metabolism.
Additionally, the low caffeine content and high concentration of L-theanine in Anji Bai Cha may promote mental clarity and focus without the jitteriness associated with stronger teas or coffee. While more research is needed to confirm specific health claims, Anji Bai Cha is widely regarded as a wholesome and beneficial addition to a balanced diet.
Suggested Food Pairings
Anji Bai Cha pairs beautifully with light, subtly flavoured foods that complement its delicate profile. Traditional pairings include steamed fish, fresh salads, and lightly seasoned vegetable dishes. The tea’s gentle sweetness also works well with mild cheeses and simple rice dishes.
For a more Western approach, Anji Bai Cha can be enjoyed alongside finger sandwiches, scones, or fruit-based desserts. Its refreshing character helps cleanse the palate, making it an excellent choice for afternoon tea or as an accompaniment to a light brunch.
Storage & Freshness
To preserve the freshness and delicate flavour of Anji Bai Cha, it is essential to store the tea in an airtight container, away from light, moisture, and strong odours. Ideally, keep the tea in a cool, dry place, or even refrigerate it if you plan to store it for an extended period.
As with most green teas, Anji Bai Cha is best consumed within six to twelve months of harvest to enjoy its peak aroma and taste. Over time, the tea may lose its subtlety and develop a stale or flat flavour, so it is advisable to purchase in small quantities and replenish your supply regularly.