Anji White Tea (An Ji Bai Cha) — A Loose Leaf Chinese Green Tea

ValleyGreenTea

Anji White Tea (An Ji Bai Cha) — A Loose Leaf Chinese Green Tea

$26.55 AUD

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Other names: Anji White Tea, An Ji Bai Cha, Anji Bai Cha, Anji Green Tea, Bai Ye No.1, 安吉白茶

Anji White Tea:

The "Proud Little Princess" of Green Teas

Let me share a fascinating secret with you:

despite its famous name, Anji White Tea is not a white tea at all—

it is an exceptionally rare loose leaf Chinese Green Tea.

Among Chinese tea masters, it is affectionately nicknamed：

the "Proud Little Princess" of green teas, universally praised for its visual beauty, extreme freshness, and supreme sweetness.

If you are searching for a highly exclusive, pure green tea in Australia, this is a true treasure.

The magic of Anji White Tea：

Comes from a very specific, rare cultivar known as "Bai Ye No. 1" (White Leaf No. 1).

It undergoes a miraculous seasonal metabolic mutation:

when early spring temperatures stay below 23°C, the tender new buds lack chlorophyll, emerging as a stunning, translucent jade-white.

But here is why she is so "proud" and high-maintenance:

the moment the weather warms up and crosses that 23°C mark,

the leaves quickly "turn green" and revert to ordinary green tea.

This creates a ruthless, golden harvest window of only about 20 days a year.

Miss it, and the magic is gone.

Because these pale leaves are harvested during that brief white window,

they boast a staggering 6% to 9% amino acid content

—about 3 to 6 times higher than ordinary green teas!

Amino acids are the true source of "Umami" (savory sweetness) in tea.

Because of this incredibly rich, complex profile, connoisseurs often call it

"The Green Tea Chicken Soup"

—offering an instant, elegant nutty aroma and a pristine liquor that is deeply comforting, intensely sweet, and impossible to over-brew.

To witness these rare pale leaves dance in the water,

check out our professional Brewing Guide below 👇

🍵 Brewing Guide

How to brew Anji Bai Cha perfectly?

Brewing Anji White Tea is a delicate art. Because of its extraordinarily high amino acid content, it requires a specific temperature and "open-air" brewing to maintain its famous "Green Tea Chicken Soup" freshness.

The Vessel: Glass is Essential
To appreciate the "Jade Dance" (where the pale leaves turn translucent in water), we highly recommend our [Glass Tea Infuser].

It provides the perfect visibility and allows for the instant, precise drainage this tea demands.

The Brewing Ritual (Using Our Glass Infuser)

Temperature: 80°C - 85°C. This specific range is the "sweet spot"—hot enough to awaken the rich amino acids and nutty aroma, but cool enough to prevent bitterness.
Ratio: 1:50. For our 190ml Glass Infuser, use 4g of leaves.

Step 1: Warm the Soul. Rinse your glass infuser with hot water and discard to warm the vessel.

Step 2: The Leaves. Place the 4g of dry Anji leaves into the inner chamber

Step 3: The Infusion. Pour your 80°C - 85°C water gently

Crucial: Do not put the lid on. Let the tea breathe throughout the entire process.

Step 4: The First Steep (The Sweet Essence).

For the 1st brew, steep for only 5 - 6 seconds, then lift the inner chamber immediately. This first "flash steep" captures the purest, most concentrated sweetness of the tea.

Step 5: Subsequent Brews. For the 2nd brew, steep for 10 seconds. For every infusion after that, gradually increase the time by another 5-10 seconds.

Master’s Golden Rule: NEVER Cover the Lid
Always leave the lid off during and between brews. Smothering these delicate, "albino" buds with a lid will "cook" them (steaming the leaves), which destroys the elegant orchid aroma and turns the vibrant taste flat.

📦 Storage & Care

Protecting the Rare Freshness

Because this tea is so rich in delicate amino acids, proper storage is non-negotiable for maintaining its pure, elegant character:

The Fridge is Best: To maintain the pristine flavor, we strongly recommend storing your sealed bag in the refrigerator.
Airtight Seal: Ensure the bag is perfectly sealed. We highly recommend using a [Tea Bag Sealer] to lock out moisture and persistent fridge odors.
The Golden Rule (Crucial): When removing tea from the fridge, wait a while before opening the bag. Allowing the leaves to reach room temperature prevents condensation from forming on the leaves, which would ruin the tea instantly.

🌿 The Origins

The Natural Incubator of Anji County

The Terroir: Sourced directly from Anji County, Zhejiang Province. Surrounded by lush mountain ranges and shrouded in constant mist, this breathtaking environment acts as the perfect natural incubator for the tea's unique albino phenomenon.
The "White" Secret: The true Anji Bai Cha harvest is a race against time and temperature. With less than 20 days to pluck the white leaves, the annual production of authentic early-spring batches is incredibly small and highly sought after by connoisseurs worldwide.
VGT Sourcing & Logistics: For 18 years, Valley Green Tea has been the trusted destination to buy premium Chinese green tea online. We take special precautions with this delicate "princess." We purchase the absolute freshest new-season stock and ensure it is air-freighted and cold-stored to preserve its original, uncompromised quality from the misty mountains straight to your cup.

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