Anji Bai Cha

↑About Anji Bai Cha

Anji bai cha(安吉白茶), literally meaning Anji white tea, is a green tea from Anji county of Zhejiang, China. It is grown at a high altitude from a special cultivar of tea plant, called bai ye yi hao(白叶一号/白葉一號), which means "white leaf number one".

Because of its Chinese name, Anji bai cha is sometimes called a "white tea", but, classified by its production process, it is a green tea, not a white tea. The term white refers to the whitish color of the leaves, and the pale color of the brewed tea.

Like gyokuro, this tea is best brewed with a lower temperature of water even relative to other green teas. Also like gyokuro, this tea has a high amino acid content giving it a bit of an "umami" flavor. In contrast to the shade-grown and chlorophyll-rich gyokuro, this tea has less chlorophyll in the leaves relative to other green teas, giving it a lighter appearance. Anji bai cha and gyokuro are two teas highest in L-theanine, an essential amino acid that has been implicated in relaxation and improved concentration; one source reported that both of these teas contain about 2% theanine by dry weight.[4]

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