Anji Bai Cha: Not Your Typical Green Tea

Anji Bai Cha, also known as Anji white tea, is a delightful green tea from the Zhejiang Province in China that you don’t want to miss.

Despite its name, it is not your typical white tea; instead, it is a unique green tea with a sweet, umami flavor that sets it apart from other tea types. The term “bai cha” or “white tea” refers to the appearance of the tea leaves, which have a lighter, almost silvery hue.

Keep reading if you want to learn more about this tea that provides an experience that’s out of the ordinary.

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Historical Background

In the Song Dynasty, Anji Bai Cha was highly regarded for its many health benefits and exquisite taste. You would find that emperors loved this tea and often praised it for its unique qualities. Anji Bai Cha was mentioned in the famous tea book “Da Guan Cha Lun.”

When you trace its roots back to the Tang Dynasty, you’ll discover that this tea connects with the renowned tea scholar Lu Yu. He wrote extensively about this tea in his classic work “The Classic of Tea,” establishing its legacy as a prized tea.

In fact, its exceptional quality and rarity make it one of the most sought-after and expensive teas in the world.

Geographical Origin

As the name indicates, Anji Bai Cha originates from Anji County, located in the Huzhou city of China. This region has a unique microclimate that contributes to the distinct flavor and properties of the tea.

Anji County is situated in the northern part of Zhejiang Province. This area has rich natural resources, such as bamboo forests, fresh air, and clean water. The terroir of Anji is quite special, as its soil, temperature, humidity, and altitude all play a crucial role in the tea’s development.

The tea is cultivated between 800 to 1000 meters above sea level. This high altitude provides cooler temperatures, which slow down the growth of tea leaves, ultimately leading to a more concentrated flavor.

Huzhou is also known for its strict adherence to traditional tea production methods. The farmers in the region take great pride in preserving these time-honored techniques, which ensures the consistent quality of Anji Bai Cha.

Anji Bai Cha Processing

When you want to process Anji Bai Cha, it’s essential to understand the various stages involved. This tea is known for its particular characteristics and delicate taste, which comes from careful processing of the leaves.

First, the harvesting of leaves is critical to the tea’s quality. Generally, it occurs in early spring, around late April to May. The leaves are picked when they are still young and tender to retain their lower chlorophyll levels, resulting in a pale green color and unique, slightly sweet taste.

Once the leaves are hand-picked, they undergo withering, which prepares them for further processing. The withering stage allows the leaves to lose some of their moisture content, making them more pliable for shaping.

After withering, the Anji Bai leaves undergo the critical step of fixation. This process prevents oxidation and preserves the tea’s distinct color, aroma, and flavor. Fixation, or shaqing, is achieved through pan-frying (or steaming; this is the preferred way to fixate teas in Japan) the leaves at high temperatures.

The next stage is rolling—the leaves are carefully rolled to give them their distinct shape. Rolling also helps in breaking down the leaf’s cell walls, which releases essential oils and improves the tea’s flavor.

Finally, the leaves are dried to remove any residual moisture, ensuring they are preserved and retain their qualities. Some tea processors lightly roast the leaves during the drying process, adding a subtle, toasty note to the finished product.

Brewing Techniques

When brewing a perfect cup of Anji Bai Cha, there are specific techniques you can follow to enjoy its delicate flavor and aroma fully.

Begin by choosing the proper water for your brew. Spring and mineral water are ideal, as they gently enhance the tea’s natural flavors. Avoid using tap water, as its impurities can negatively affect the taste of the tea.

You’ll want to use a glass or transparent teapot to witness the beautiful process of tea leaves unfurling during infusion. This will not only mesmerize you but also allow you to monitor the brewing process visually.

Warm your teapot by pouring hot water and swishing it around before discarding the water. This step helps maintain a consistent temperature throughout the brewing process. It’s time to add the tea leaves to the teapot – use roughly one teaspoon of leaves for every 8 ounces (236 ml) of water.

For the brewing method, gently pour 160°F (70°C) water over the tea leaves. Using cooler water than typically used for green teas will help preserve the delicate flavor of Anji Bai Cha. Ensure you pour the water in a circular motion to allow the tea leaves to expand evenly.

Steeping time is crucial for extracting the best flavor and aroma from your tea. For the first infusion, allow the tea to steep for about two minutes. Regarding Anji Bai, remember that shorter steeping times highlight the tea’s sweetness, while longer steeping times bring complexity.

After the first infusion, you can experiment with the steeping time and water temperature for subsequent infusions. A few seconds to a minute may be added to each successive steep, depending on your personal preference.

Anji Bai Chai Tasting Notes

Anji Bai Cha is known for its unique flavor profile, which can vary somewhat depending on the specific processing techniques used by different tea producers. However, there are some common characteristics associated with it:

Sweetness: Anji Bai Cha is renowned for its natural sweetness, often compared to honey or sugar. This sweetness results from the tea’s high amino acid content, particularly theanine.
Vegetal Notes: The tea typically has a pronounced vegetal or grassy quality, often reminiscent of steamed asparagus or fresh-cut grass. The sweetness balances this vegetal note.
Umami: The tea is known for its umami flavor, a savory and brothy quality that contributes to its complex taste profile. This umami taste is attributed to theanine as well.
Floral Aromas: Some Anji Bai Cha teas may also have subtle floral notes, such as orchid or lilac, in both the aroma and flavor, providing an extra layer of complexity.
Bright and Clean: The tea liquor is usually pale green or light yellow and has a bright, clean taste that is refreshing and uplifting.
Smooth and Mellow: This tea is often described as having a smooth and mellow character with a gentle astringency that is not overly pronounced.

Health Benefits

Drinking Anji Bai Cha can provide you with numerous health benefits. One of the factors contributing to this is the high amino acid content, particularly L-theanine. Amino acids are the building blocks of proteins, and they play a vital role in your body’s proper functioning.

Consuming this tea can help you stay relaxed and focused, thanks mainly to L-theanine. This amino acid is known to stimulate the production of alpha brain waves, associated with a state of relaxed alertness. By incorporating this tea into your daily routine, you’ll be better able to concentrate on tasks and reduce stress.

In addition to L-theanine, the tea is rich in antioxidants, which are essential for maintaining overall health. Antioxidants help combat free radicals, preventing damage to your cells and reducing the risk of developing chronic diseases. The tea also contains various vitamins and minerals that support your immune system and improve digestion.

Pairing Suggestions

When pairing this tea with food, you have a few exciting options to explore.

Firstly, consider pairing Anji Bai Cha with buttery dishes. The natural creaminess of butter complements the tea’s fresh and savory notes, elevating the flavors of both. For instance, you could enjoy the tea alongside a warm, buttered croissant or a plate of buttery cookies. Not only will this harmonize the flavors, but the tea’s astringency will also cut through the richness of the butter, leaving your palate refreshed.

Another excellent pairing for this tea would be floral desserts. Delicate flower-based sweets such as lavender-infused macarons, rose petal panna cotta, or hibiscus sorbet can showcase the tea’s natural floral hints. The gentle sweetness of these desserts enhances the tea’s subtle grassy notes while the bright, floral flavors complement its overall bouquet.

In addition to these specific pairings, the tea goes well with various dishes. A few more options include:

Light salads with crisp greens and citrus-based dressings
Fresh seafood dishes, such as ceviche or sashimi
Mild, nutty cheeses like Gruyère or Edam

Explore your palate by experimenting with different food combinations.

Comparison with Other Teas

Anji Bai Cha has a flavor profile and processing method that differentiates it from other popular Chinese teas. Let’s compare how they differ.

Long Jing (Dragon Well)

Origin: Long Jing is primarily from Zhejiang Province, while Anji Bai is also from Zhejiang but specifically from Anji County.
Leaf Shape: Long Jing has flat, broad leaves, while Anji Bai typically has long, slender, and needle-like leaves.
Flavor: Long Jing has a nutty, chestnut-like flavor with a subtle sweet finish, while Anji Bai is known for its unique sweet, vegetal, and umami profile.

Bi Luo Chun

Origin: Bi Luo Chun is from Jiangsu Province, whereas Anji Bai is from Zhejiang.
Leaf Shape: Bi Luo Chun has tightly rolled, spiral-shaped leaves, while Anji Bai has long, straight leaves.
Flavor: Bi Luo Chun is known for its fruity and floral notes, often with a hint of smokiness, whereas Anji Bai has a distinct sweet and vegetal flavor.

Huang Shan Mao Feng

Origin: Huang Shan Mao Feng is from Anhui Province, which differs from Anji Bai’s Zhejiang origin.
Leaf Shape: Both teas have similar long, slender leaves, but their flavors are distinct.
Flavor: Huang Shan Mao Feng has a light, fruity, and slightly nutty flavor, while Anji Bai is known for its pronounced sweetness and umami.

Lu Shan Yun Wu

Origin: Lu Shan Yun Wu is from Jiangxi Province, and it has a unique terroir compared to Anji Bai.
Leaf Shape: Both teas have slender, needle-like leaves.
Flavor: Lu Shan Yun Wu is characterized by a fresh, grassy flavor with a hint of chestnut, while Anji Bai has a sweeter and more pronounced umami note.

Buying Recommendations

If you are looking to buy this tea online, please take into consideration the following products:

JQ AnJi Baicha Pre-Qingming Spring Tea

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GOARTEA Green Tea 100g / 3.5oz Premium Anji White Tea

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Hee Creek Premium Anji Bai Cha Green Tea Loose Leaf

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Frequently Asked Questions

What is the difference between Anji Bai Cha and Sencha?

Anji Bai Cha and Sencha are both green teas, but they come from different regions and have distinct characteristics. Anji Bai Cha originates from Anji County in Zhejiang Province, China, while Sencha comes from Japan. In terms of flavor, Anji Bai Cha is known for its refreshing, sweet taste with a hint of umami, whereas Sencha has a more grassy and vegetal flavor profile.

How do you properly brew Anji Bai Cha?

To brew Anji Bai Cha, follow these steps:

Heat water to around 75-80°C. Avoid boiling water, as it can make your tea bitter.
Place one teaspoon of Anji Bai Cha leaves per cup into your teapot.
Pour the heated water over the tea leaves and let it steep for 1-2 minutes.
Strain the tea into your teacup and enjoy!

Adjust the steeping time and tea quantity to suit your taste preferences.

Is Anji Bai Cha similar to Tai Ping Hou Kui?

While both Anji Bai Cha and Tai Ping Hou Kui are green teas from China, they have notable differences. Anji Bai is cultivated in Anji County, Zhejiang Province, whereas Tai Ping Hou Kui is grown in the Huangshan Mountains of Anhui Province. The tea leaves also differ in appearance, with Anji Bai leaves being slender and delicate, while Tai Ping Hou Kui leaves are larger and flatter. Taste-wise, Anji Bai is known for its sweetness and light umami, while Tai Ping Hou Kui has a more floral and fruity taste.

What are the health benefits of Anji Bai Cha?

This tea, like other green teas, is rich in antioxidants such as catechins and polyphenols, which can help protect your body from free radical damage and support overall health. Additionally, green tea is known to have potential benefits like aiding weight loss, improving brain function, and reducing the risk of certain types of cancer. However, it is essential to remember that tea should be consumed as part of a balanced diet and a healthy lifestyle to maximize its benefits.

Where can I buy high-quality Anji Bai Cha?

High-quality Anji Bai Cha can be found at specialized tea shops, online retailers, or directly from reputable tea growers. When selecting, pay attention to the appearance of the tea leaves, which should be consistently shaped, and the aroma, which should be fresh and fragrant. Additionally, check for certifications or provenance information to ensure authenticity and quality.