Anji Bai Cha (Anji White tea) actually belongs to the green tea category。 It is called white tea because of its whitening phenomenon.
At the beginning of the spring tea season, when the average daily temperature is below 23℃, the young buds of Anji white tea tree will show chlorophyll deficiency and present a glittering white appearance, which is the whitening phenomenon of Anji White Tea.
Characteristics of Anji Bai Cha Anji Bai Cha is known for its fresh taste, because its amino acid content is twice as much as the average green tea, while the tea polyphenol content is lower than the average green tea. Tea polyphenols are the reason for the bitter taste of tea, while amino acids are the main source of the fresh taste of green tea, so the taste of Anji Bai Cha is less bitter and more refreshing than other green teas.
The first dozens of wild Anji Bai Cha tea trees were found in Xiaofeng town Anji in 19030, and the cultivar was not known to people by then. In 1982, during the Zhejiang agricultural resources survey in Anji Tianhuangping Town, an Anji Bai Cha which is more than 100 years old was found on 800 meters high mountains, the young leaves are pure white, only the main veins are slightly green, rarely seeded, and then it was bred into the “white leaf No. 1” cultivar.