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Essential Info
Chinese Name: 明前安吉白茶
Cultivar: Baiye No. 1
Region: Huangdu Village, Anji County, Zhejiang Province, China
Harvest Time: Pre-Qingming, 2025
Aroma: Notes of delicate freshness and flowers
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 4 g (0.14 oz) of tea.
For the first infusion, steep the tea for 25 seconds in water at a temperature of 90°C (194°F).
For each subsequent infusion, increase the steeping time by 10 seconds.
This tea is good for 4 infusions.
Use spring water or purified water. Do not use tap water.
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Anji Baicha (White Tea) originates from Anji County in Zhejiang, China. It is named for its tender buds, which appear pale jade in their early growth stages. Despite the word “white” in its name, it is classified as a green tea.
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Our Anji Baicha is harvested before the Qingming Festival from high-altitude tea gardens in Anji. The cool temperatures of early spring slow leaf growth, allowing the plants to accumulate more nutrients. At higher elevations, the large difference between day and night temperatures helps concentrate flavor compounds. Naturally lower in catechins and higher in amino acids, this tea is known for its fresh, sweet taste. It is processed using low-temperature baking, which preserves the delicate aroma better than traditional pan-fried green teas.
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This Anji Baicha has a vibrant green color and a distinctive “phoenix tail” leaf shape. The liquor offers a long-lasting, delicate aroma with fresh, floral notes. The taste is umami-rich, sweet, and smooth, leaving the palate with a gentle, refreshing sensation—like a breeze through mist-covered mountains.
