- Sold Out for 2020 - 2020 Anji Bai Cha green tea

An Ji Bai Cha


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Green Tea


An Ji Bai Cha


Oxidation: none
Manufacture: pan-fired and hand-rolled


Appearance: long, thin, fine, needle-shaped leaf
Flavor: ultra-fresh, clean, subtle yet complex and well-balanced, elegant eastern China green tea taste
Aroma: sweet fresh scent of an early spring tea garden
Liquor: light green with some gold highlights


An Ji County
Zhejiang Province, China

2020 Yu Qian / Before the Rains
2nd Spring Harvesting Season
(April 5th-April 20th)


China Spring Green Tea:


Chinese spring green teas are categorized by four seasonal designations indicating which time in the spring the tea was picked and manufactured. The earlier the tea is plucked the smaller the yield of that tea will be and the more expensive the tea will be. The earliest plucked teas are the most desirable for sweetness and delicacy, and the fever for these teas is high in China as well as in the West. Chinese spring green teas are only plucked once a year in their designated harvesting seasons.


 – Early spring plucked teas:


Pre-Qing Ming tea: 1st Spring Harvesting Season from end of March to before April 5th.


Pre-Qing Ming teas are the first teas plucked each new spring season. Depending on the location and altitude in each tea-producing region, leaf plucking can begin as early as the middle week of March and continue until April 5th.


Pre-Qing Ming teas command the highest prices because the demand for these teas outpaces the supply each spring. This is especially true for Famous Teas such as Gan Lu, Long Ding, Longjing, Lu Shan, Tai Ping Hou Kui, and Zhu Ye Qing.


Yu Qian /Before the Rain tea: 2nd Spring Harvesting Season from April 5th to April 20th


– Late spring plucked teas:


Gu Yu tea: 3rd Spring Harvesting Season from April 21st to May 6th


Li Xia tea: 4th Spring Harvesting Season from May 7th until
May 21st


img-more_seasonal Seasonal Teas Explained

Use 1 Tablespoon (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170°F-180° F

This stunning green tea causes much confusion when descriptions of it fly. It is one of the most beautiful green teas to admire – the individual leaves are works of art in miniature, and their consistent shape and size makes one ponder with admiration the wondrous nature of hand-processed tea.

And WOW – the 2020 ‘edition’ of Tea Trekker An Ji Bai Cha is absolutely, spectacularly delicious! We know that it is among the best tasting and most highly aromatic An Ji Bai Cha that we have ever tasted, including the many that we have tasted in China! So if you have ever been, or are now intrigued with this special tea – try it this year. You will never regret having tasted such a perfect version of this revered leaf.

Some refer to it as a white tea because much is made by Chinese tea growers of the white color of the fresh leaves on the tea bushes before the tea is plucked in the spring. This color of course changes to green after the fresh leaf has been processed into green tea. It is this fresh leaf style and processing methodology of An Ji Bai Cha that makes it such a distinctive and unique tea. The leaf sometimes lightens back to an ivory color when steeped, as some leaves in this year’s tea does, and that is an interesting phenomenon.

 I saw a mention of it as an ‘albino’ tea; and I am hoping that this neither causes confusion nor becomes yet another confusing sub-category of tea. We have enough categories of tea now, and this can be simply a very unique cultivar; we don’t need another sub-category just for it!! comment: rjh 04.14.2019

This tea is relatively new cultivar, and has been in commercial production only since the 1980’s. Chinese tea historians believe that a scattered few of these tea bushes, discovered growing wild in the late 1970’s, were descendant plants of the original Bai Cha tea bushes that were the source of the ‘white’ tea that was so beloved by Song dynasty Emperor Song Hui Hong.

Today, enough tea bushes have been propagated in An Ji County to create a small amount of this tea each spring. The harvest is short and the crop is small. This tea is prized for its sweetness and high amino acid content, which gives the tea a rich mouthfeel and a very calming effect.

Fans of smooth Spring Green teas such as our Fo Cha Buddha’s Tea, Lu An Guapian, or Huangshan Mao Feng will want to experience this An Ji Bai Cha.  All of these teas express the ultra-fresh, clean, complex and well-balanced eastern China green tea taste that we find very exciting and delicious. The aroma of these teas takes us right back to standing in a tea market in China…

The Anj Ji Bai Cha tea growing area is now a protected tea harvesting zone and only tea plucked within the designated area can be considered authentic An Ji Bai Cha.