Anji Baicha (安吉白茶)

tea imagery: Youth in white

Anji Baicha is a green tea from Anji in Zhejiang. “White” refers to the pale spring leaves of the Baiye No. 1 cultivar. Young shoots become pale in cool weather and green again as temperatures rise. The tea is generally gentle and fresh, with slight sweetness and umami.

History

The modern tea uses Baiye No. 1, a cultivar whose leaf colour responds to temperature. After picking, the leaves are heated to stop active enzymatic oxidation, shaped and dried: green-tea processing. The cultivar is also grown outside Anji, so check variety and growing location separately. Its appeal lies in the combination of fresh vegetal flavour and a gentle cup, as well as its pale leaves.

The youth in white in our illustration refers to the pale spring leaves. Look at the brewed leaf: greener veins often stand out against the light blade.

Terroir

Anji county, Huzhou, Zhejiang. Elevation depends on the garden. Soil and drainage vary by plot. Humid climate; spring temperatures affect the colour of young shoots. Check origin, cultivar and picking date. A small pack lets you try the tea fresh without keeping an open bag for months.

Leaf

dry leaf: Often slender, elongated pale-green or yellow-green leaves; shape depends on processing.

aroma in a warmed vessel: Light floral or fresh vegetal aromas.

aroma after brewing: Pale leaves with greener veins; tender greens and peas are possible aroma notes.

taste: Gentle vegetal flavour, slight sweetness and umami, a savoury fullness reminiscent of unsalted vegetable broth.

finish: A lightly sweet finish; strong brewing can bring bitterness and astringency.

Properties

Traditional descriptions: Traditional descriptions classify this green tea as “cooling”.

What to know: The balance of amino acids and polyphenols in Baiye No. 1 changes while the leaves are pale. This helps explain the flavour, though the amount of theanine in each cup varies.

Over a cup of tea: For a quiet morning tea, begin with a moderate dose and a comfortable pace.

Caffeine: Contains caffeine. Pale leaves and a mild taste do not indicate low levels; consider your own sensitivity.

How to brew

A 200 ml teapot or brewing mug that can be drained completely. Start with 3 g per 200 ml at 80–85 °C; try 90 °C if the flavour is weak. Time for each infusion: 60 s, 90 s, 120 s.

When to drink

Morning or daytime. Year-round; keep the pack sealed in a cool place away from other smells. When you want a gentle green tea. Rice, steamed vegetables or fresh bread; try the tea alone first. At breakfast or during a short break

What to notice

Look at the colours of the leaf and its veins.
Let the tea cool a little.
Try to distinguish sweetness from umami.

Questions and answers

How do you brew Anji Baicha?

A 200 ml teapot or brewing mug that can be drained completely. Start with 3 g per 200 ml at 80–85 °C; try 90 °C if the flavour is weak. Time for each infusion: 60 s, 90 s, 120 s.

What does Anji Baicha taste like?

Gentle vegetal flavour, slight sweetness and umami, a savoury fullness reminiscent of unsalted vegetable broth.

How much caffeine is in Anji Baicha?

Contains caffeine. Pale leaves and a mild taste do not indicate low levels; consider your own sensitivity.

What else should I know about Anji Baicha?

The balance of amino acids and polyphenols in Baiye No. 1 changes while the leaves are pale. This helps explain the flavour, though the amount of theanine in each cup varies.