Anji Bai Cha (安吉白茶, Ān Jí Bái Chá) is a kind of Chinese green tea and is native to the Anji County of Huzhou City, Zhejiang Province. It is a specialty of Anji County and is a national geographical indication product of China.
Anji Bai Cha is also known as Anji white tea. Bai means “white” and Cha means “tea”. Although Anji Bai Cha is called “Bai Cha”, it is not a real white tea. Anji Bai Cha is just made from the white-green leaves from the special local tea trees.
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History of Anji Bai Cha
Anji Bai Cha has a history of nearly a thousand years. As early as in the Northern Song Dynasty (960-1127), there was a tea book called <Da Guan Cha Lun>, which included some records about Anji Bai Cha.
Bai Cha was also introduced in <The Classic of Tea> written by Lu Yu in the Tang Dynasty (618-907).
In 1930, an Anji tea farmer found dozens of wild Bai Cha trees on the mountains. But at that time, people did not use these wild tea leaves to make tea.
Until 1982, during the general survey of agricultural resources in Zhejiang Province, a thousand-year-old tea tree with white-green leaves was found on the mountain. And then it was bred into an excellent tea variety. Later, the local tea farmers began to plant and produce Anji Bai Cha using this kind of tea tree.
The history of the formal production of Anji Bai Cha is not long, but it soon became famous due to its unique characteristics and high quality.
In 2004, Anji Bai Cha became a national geographical indication protection product of China.
On November 15, 2019, Anji Bai Cha was selected into the Chinese agricultural brand directory.
Characteristics of Anji Bai Cha
Anji County, the origin of Anji Bai Cha, belongs to subtropical marine monsoon climate, which is characterized by sufficient light, mild climate, abundant rainfall, and four distinct seasons. It is very suitable for the growth of tea trees.
Anji Bai Cha is made by the processing technology of green tea, so it is a kind of green tea. The reason Anji Bai Cha is called “white tea” is that it is made from white-green fresh tea leaves.
The tea tree of Anji Bai Cha is a variant tea tree. In spring, the tender buds and leaves are white-green. In summer, the buds and leaves will become green gradually.
Anji Bai Cha is picked in spring, so its buds and leaves are all white-green and its production time is usually only one month.
Types of Anji Bai Cha
Anji Bai Cha can be classified into three types according to its shape: phoenix shaped, dragon-shaped, and orchid shaped. These three kinds of Anji Bai Cha have differences in color, fragrance, and taste.
Phoenix-Shaped Anji Bai Cha
It is the most common Anji Bai Cha. The phoenix-shaped Anji Bai Cha is usually made from one bud with two leaves, like the tail of the phoenix, so it is called Phoenix Anji Bai Cha.
Dragon-Shaped Anji Bai Cha
It is made by the processing technology of Longjing tea. Dragon-shaped Anji Bai Cha has a stronger taste than Phoenix Anji Bai Cha.
Orchid-Shaped Anji Bai Cha
It appeared a few years ago and was made with new processing technology. Its shape is like the orchid.
Benefits of Anji Bai Cha
Anji Bai Cha is rich in many nutrients, including 18 kinds of amino acids needed by the human body. Its polyphenols are less than other green tea, but it has a very fresh taste without bitterness.
Benefits of Anji Bai Cha:
- Detox
- Diuretic
- Anti-aging
- Anti-cancer
- Weight loss
- Antibacterial
- Anti-inflammatory
- Lower blood sugar
- Lower blood lipids
- Boost immune system
- Inhibit cardiovascular disease