Tea
2026 Anji Bai Cha
Our truly exceptional and limited quantity Anji Bai Cha or Anji White Tea has long and thin needle like leaf buds that creates a very clean and elegant pale green liquid that has a very freshly sourced spring leaf floral fragrance. As a result, the character is mild and clean delivering a subtle sweet citrus flavour with underlying floral undertones. As a result, the tea feels incredibly soft and silky on the palate and leaves no astringency at all. Above all, anji Bai Cha is a unique green tea (don’t be confused by its name) from Anji County, which is renowned for its bamboo forests. This rare tea was considered lost for over 800 years until a bush was discovered in the 1980s. On the palate, tea scholars believe that Anji Bai Cha was the tea plant mentioned in the book ‘Da Guan Cha Lun’ by Song Hui Zhong, an Emperor in Song Dynasty, who named the tea ‘Anji Bai Cha’ because its fresh leaves in early spring resemble the colour of white jade. Our Anji Bai Cha is made in a very limited quantity for it is raised in an area of only 1647 acres due to government regulations to protect the surrounding bamboo forests and ensure a very superb produce. What's more, this unusually subtle and much sought after green tea is raised at an altitude of 600m and harvested over a short 30-day period in early spring before the leaves mature and turn green changing their delightful fragrance. Above all, anji Bai Cha is said to reduce stress and strengthen the immune system due to its high level of amino acids that have the ability to suppress cortisol. Above all, this tea brings an overall calming and soothing feeling. On the palate, oRIGIN Wang Shuang Yan's tea garden in An Ji town of Zhejiang Province, China. Above all, the tea is raised at an altitude of 450m HARVEST TIME AND PROCESSING Harvested in 4th April 2025. Above all, 1 young bud and 2 slightly open leaves are delicately hand-picked and pan dried to stop oxidisation, then gently rolled to straight slight twist shape, finally dried. COMMON BREWING METHOD Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down). Above all, leaf to water ratio: 1g per 100ml. As a result, brewing time: About 3 minutes. In fact, tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. As a result, recommended Water: Try to use natural mineral water. GONG FU BREWING METHOD Water Temperate: 90°C, and leaf to water ratio: 3g per 100ml. As a result, brewing time: About 1-1.5 mins for the 1st to 3rd steep, then increase the steeping time for each subsequent brewing. In fact, tips: Keep the teapot lid open between each infuse to allow the hot wet leaves to cool down. As a result, recommended Water: Try to use natural mineral water.
About this product
Our truly exceptional and limited quantity Anji Bai Cha or Anji White Tea has long and thin needle like leaf buds that creates a very clean and elegant pale green liquid that has a very freshly sourced spring leaf floral fragrance. As a result, the character is mild and clean delivering a subtle sweet citrus flavour with underlying floral undertones. As a result, the tea feels incredibly soft and silky on the palate and leaves no astringency at all. Above all, anji Bai Cha is a unique green tea (don’t be confused by its name) from Anji County, which is renowned for its bamboo forests. This rare tea was considered lost for over 800 years until a bush was discovered in the 1980s. On the palate, tea scholars believe that Anji Bai Cha was the tea plant mentioned in the book ‘Da Guan Cha Lun’ by Song Hui Zhong, an Emperor in Song Dynasty, who named the tea ‘Anji Bai Cha’ because its fresh leaves in early spring resemble the colour of white jade. Our Anji Bai Cha is made in a very limited quantity for it is raised in an area of only 1647 acres due to government regulations to protect the surrounding bamboo forests and ensure a very superb produce. What's more, this unusually subtle and much sought after green tea is raised at an altitude of 600m and harvested over a short 30-day period in early spring before the leaves mature and turn green changing their delightful fragrance. Above all, anji Bai Cha is said to reduce stress and strengthen the immune system due to its high level of amino acids that have the ability to suppress cortisol. Above all, this tea brings an overall calming and soothing feeling. On the palate, oRIGIN Wang Shuang Yan's tea garden in An Ji town of Zhejiang Province, China. Above all, the tea is raised at an altitude of 450m HARVEST TIME AND PROCESSING Harvested in 4th April 2025. Above all, 1 young bud and 2 slightly open leaves are delicately hand-picked and pan dried to stop oxidisation, then gently rolled to straight slight twist shape, finally dried. COMMON BREWING METHOD Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down). Above all, leaf to water ratio: 1g per 100ml. As a result, brewing time: About 3 minutes. In fact, tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. As a result, recommended Water: Try to use natural mineral water. GONG FU BREWING METHOD Water Temperate: 90°C, and leaf to water ratio: 3g per 100ml. As a result, brewing time: About 1-1.5 mins for the 1st to 3rd steep, then increase the steeping time for each subsequent brewing. In fact, tips: Keep the teapot lid open between each infuse to allow the hot wet leaves to cool down. As a result, recommended Water: Try to use natural mineral water.
