Anji White Tea

Anji White Tea, despite its name, is a premium green tea originating from Anji County in Zhejiang Province, China. Its uniqueness lies in the Bai Ye 1 cultivar, whose young spring buds exhibit a rare albinism phenomenon—turning jade-white due to low temperatures—before reverting to green in summer.

Harvested for just one month each spring (typically March-April), the leaves are hand-picked during this brief "white" phase and processed using traditional green tea methods: rapid pan-firing to prevent oxidation, followed by rolling and drying.

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The tea brews a pale, luminous liquor with a fresh, sweet flavor marked by floral and vegetal notes, and a smooth, umami-rich finish—attributed to its exceptionally high amino acid content (up to 6.92%, double that of regular green teas）.

Recognized as a National Geographical Indication Product since 2004, Anji White Tea combines ecological rarity with refined craftsmanship, embodying both natural wonder and cultural heritage.