This albino variant of tea was discovered in 1982 due to its unique pale white appearance, hence it was named as a bai cha (translated directly as white tea). It was subsequently cultivated on a bigger scale, and is slowly gaining the attention of the local Chinese market, as well as international market.
This tea is one of the 2 famous teas produced in Anji, the other being Anji Huang Jin Ya.
Harvest is typically in spring with fine picking of tea buds. Anji Bai Cha is not only tasty with notes of sweet chestnuts and high umami, but it is highly nutritious as well, with its theanine levels at 4-5 times that of normal green teas.
Packed in 50g loose in Tea Caddy.
3g to 150ml water, 85°C, 45 sec