2026 Anji Bai Cha | Huzhou Zhejiang White Tea

17 gram

CHF 40.00

2026 Anji Bai Cha | Huzhou Zhejiang White Tea

CHF 40.00

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A geographical indication green tea from a single county and single cultivar

Hand harvested • Pre-Qingming pick • Spring 2026 harvest • Hengkengwu core production area, Anji County, Huzhou, Zhejiang, China

A rare green tea made from albino white leaves, with almost no bitterness.

Producer: Tongxinshe Teahouse

A respected Chinese teahouse working directly with master tea makers across the country's classical tea regions. Each release is sourced from a named production area and crafted following traditional methods.

Origin:

Hengkengwu core production area, Anji County, Huzhou, Zhejiang, China

Harvest: Pre-Qingming, spring 2026

Tea type: Green tea

Geographical Indication: GB/T 20354

2026 Pre-Qingming Harvest

Anji White Tea is picked only once a year, in a window of roughly ten days centred on the Qingming festival in early April. Pre-Qingming tea is the most prized of the year, picked at dawn when the leaves are at peak amino acid concentration and before rising temperatures cause the leaves to develop chlorophyll and turn green.

PROCESSING

The leaves are processed using traditional green tea methods. After picking, the fresh leaves are pan-fired briefly to halt oxidation, then rolled, shaped and dried. No fermentation or oxidation is permitted in the process, preserving the natural freshness of the early spring leaf and the high amino acid content that defines the cultivar.

The leaf is Baiye Yihao, translated as White Leaf Number One. The cultivar was developed as a natural mutation in the early 1980s and is unique among green teas for its temporary albinism in early spring. The albinism results in unusually high amino acid concentration and very low bitterness in the finished tea. Under Chinese national standard GB/T 20354, no other cultivar can be used in tea sold as Anji White Tea.

Selected by the Chinese Ministry of Foreign Affairs as a tea served to visiting state leaders and diplomats

Color & Texture:

Bright, pale green-yellow liquor, clear and translucent. Smooth and delicate on the palate

Flavor Profile:

Fresh and sweet on opening, with the umami character of high amino acid green tea. Notes of fresh spring vegetation, mild nuttiness and a soft floral undertone. Almost no bitterness, even on extended steeping

Character:

Fresh, sweet, mellow. A green tea defined by amino acid sweetness rather than vegetal grassiness or astringency

Glass or porcelain method (recommended)

Tea: 3 g (one full sachet) in a 200 to 250 ml glass or porcelain cup
Water: heated to 80 to 85°C. Do not use boiling water, which will scorch the leaves
Pour the water gently over the leaves and allow them to unfurl naturally
First infusion: 1 to 2 minutes. The leaves can be re-steeped 2 to 3 times, adding 30 seconds to each subsequent infusion

Water:

Spring water or purified water is recommended. Anji White Tea is particularly sensitive to water temperature. Boiling water will destroy the delicate amino acid character of the leaf.

USE & STORAGE

Use: Suitable for daytime drinking, refined table presentation, contemplative drinking sessions. Particularly suited to those who find traditional green tea bitter

Storage:

Keep sealed in a cool, dry place away from sunlight, strong aromas and humidity. Refrigeration is acceptable for long-term storage of high-grade green tea.

Anji White Tea is at its best within twelve months of harvest. Pre-Qingming green teas do not improve with age.