Anji Bai Cha

From the look of the dried leaves, the longer, darker twig-like needles suggest that things will be different this time. Resilient and unceasing in its brews, it surprises with a fresh grassiness, young and raw, evoking its Xiamushan origins. The body is vibrant and light, carrying flavors of slightly blanched greens like broccolini and bok choy, with a hint of citrus pepper. Before being swept up in the new, the familiar delicate sweetness of bamboo shoots appears, to remind of its tradition and a promise of the next brew.

  • ORIGIN:  Xiamushan, Anji, Huzhou, Zhejiang, China
  • MEANING:  Anji white tea (anji bai cha)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  5 April 2024
  • TASTE:  Cut grass, broccolini, citrus pepper


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 min
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 5 infusions: 45, 60, 60, 90, 120 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.