Anji Bai Cha (安吉白茶 | White Tea from Anji) is a tea that has been comercially farmed in Anji since the 1980s.
The name of the tea "White Tea from Anji" might be confusing.
The tea is processed as green, but is called white because of the very light colour of the cultivar's young leaves (not because it is processed as white tea).
- The Anji Bai Cha trees that we enjoy today reportedly descend from only two heirloom 'ancestors', one of which is over 300 years old
- Emperor Huizong (of the Song Dynasty), in his 'Treatise on Tea' (大观茶论), recorded his love for Bai Cha. Some scholars believed that he was talking about the cultivar that gave birth to the Anji Bai Cha that we enjoy today.
Anji Bai Cha | Bai Ye Yi Hao
With tasting notes of baby bok choy. Sweet, vegetal, nutty.
Bai Ye Yi Hao (百叶一号), or White Leaf #1, is the most widespread cultivar for Anji Bai Cha.
Anji Bai Cha | Nai Bai Cha
With tasting notes of almond flour shortbread & clover flower nectar.
Nai Bai Cha (奶白茶), literally translated as Milk White Tea, and sometimes also called Anji Golden Bud (安吉黄金芽). This subspecies was only identified in 1997, from a wild plant in the the bamboo forest behind Yangjiashan; commercial farming started well into the 21st century. It is a lighter coloured, more delicate leaf.