Chacodex

Anji Bai Cha

A rare albino cultivar processed as green tea, with extraordinary amino acid content and savory-sweet character.

Type
Green Tea
Origin
China · Zhejiang
Oxidation
none
Caffeine
low
Brew temp
75–80°C
Brew time
2–3 min
Flavor notes
umami, chestnut, orchid

History

Anji Bai Cha (安吉白茶) - literally 'Anji White Tea' - is confusingly named because it is actually a green tea. The name refers to the rare albino tea cultivar 'White Leaf No. 1,' whose young leaves turn nearly white in early spring due to a natural genetic mutation that reduces chlorophyll production. Rediscovered in 1982 from a single ancient tree in Anji County, Zhejiang, this cultivar was propagated and has since become one of China's most sought-after modern teas. The mutation causes exceptionally high amino acid content, giving the tea its prized sweet, umami-rich character.

Processing

Harvested only in early spring when leaves are at their palest (indicating peak amino acid content). The leaves are processed as green tea - briefly withered, then pan-fired to halt oxidation, and shaped. The window for harvesting is extremely narrow - only about 25 days each spring - making it scarce and valuable.

Tasting Notes

Appearance

Pale, jade-green leaves with a slightly yellowish tint. When brewed, the liquor is an extraordinarily pale, almost transparent green - much lighter than typical green teas.

Aroma

Delicate and refined - fresh bamboo, sweet grass, and a subtle floral note. Less vegetal than typical Chinese greens.

Taste

Remarkably sweet and smooth with a pronounced amino acid richness (umami) that coats the palate. Almost no bitterness or astringency. The finish is clean, sweet, and refreshingly light. Often described as tasting like liquid spring.

Brewing Guide

Western Style

  • Leaf: 3g per 200ml
  • Water: 75–80°C (167–176°F)
  • Time: 1–2 minutes
  • Infusions: 2–3 infusions

Gongfu Style

  • Leaf: 5g per 100ml
  • Water: 75°C (167°F)
  • Time: 30s first, +10s each subsequent
  • Infusions: 3–4 infusions

Step-by-step

  1. Cool the water. Use water at 75–80°C - this delicate tea is easily scorched by hotter water. Tip: The pale leaves are a visual clue that this tea needs gentler treatment.
  2. Brief steep. Steep only 1–2 minutes. The high amino acid content means flavor extracts quickly. Tip: Over-steeping won't make it bitter but will dull its pristine sweetness.
  3. Appreciate the color. Note the exceptionally pale liquor - this is normal and a sign of authenticity. Tip: A glass cup showcases the jade-pale beauty of this tea.

Health Benefits

  • Exceptionally high in amino acids - up to 2–3 times more than regular green tea
  • Rich in tea polyphenols and antioxidants
  • High L-theanine content promotes relaxation and focus
  • Contains zinc, selenium, and other trace minerals
  • Low caffeine relative to its amino acid content

Food Pairings

  • Light salads and cold dishes
  • Steamed white fish
  • Fresh spring rolls
  • Delicate rice cakes
  • Fresh berries and melon

Buying Guide

What to look for

  • Very pale, almost white-green dry leaves - dark green indicates a different cultivar
  • Clean, sweet aroma without grassiness
  • Short, plump leaf shape rather than needle-like
  • Harvest date clearly marked - freshness is critical

Quality indicators

  • Authentic Anji County, Zhejiang origin
  • Pre-Qingming (early April) harvest is most prized
  • Single-cultivar 'White Leaf No. 1' designation
  • Hand-picked from mountain gardens above 500m elevation

Price range: $20–35 for standard, $40–70 for premium mountain-grown, $80+ for competition-grade pre-Qingming

Storage: Extremely perishable - refrigerate immediately and consume within 2–3 months of purchase. Freezing unopened packages extends freshness.

Fun Facts

  • Despite being called 'White Tea,' Anji Bai Cha is a green tea - the name refers to the white-green color of its leaves.
  • The original mother tree was rediscovered in 1982 on a remote mountainside - all Anji Bai Cha descends from this single tree.
  • The albino mutation only appears in spring when temperatures are below 23°C - as summer arrives, the leaves turn green like normal tea.
  • Anji Bai Cha has up to 6.5% amino acid content compared to 1–2% for regular green tea.

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