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Anji Bai Cha is one of Zhejiang's " Ten Famous Teas" Its amino acid content higher than ordinary green tea for more than 2-3 times!

It is a rare variety among tea plants, a variant tea plant. And the color of its leaf buds can change with the seasons: pale white before the Qing Ming (the Tomb-sweeping Day), which will turn yellowish green at Gu Yu (the Grain Rain Day-Apr.19, 20 or 21) until totally green in Summer. The Anji white tea has a short harvest time lasting about one month, which makes it even rarer.

Although it literally called white tea, it is actually a kind of green tea since it's white tea leaf buds made out of the green tea processing techniques.

During the harvest season, the tea farmers pluck one bud and two leaves from the tea tree. Spreading the new leaves out for four or five hours then fermenting according to a certain temperature and time. The tea leaves then will be dried to finalize the whole process.

Is Anji White Tea a Green Tea?

Yes. Even though the name is confusing, Anji Bai Cha is processed according to green tea processing methodology. Therefore it's indeed a green tea. 'White' refers to the Camellia Sinenses plant type that is more white than other tea plants from other tea regions.