This complete handmade Anji Bai Cha was produced from the origin protected area in Anji, the only officially certified district for the production of Anji Bai Cha since 2004. This area is around 800m above sea level and is in a basin where 3 sides are surrounded by mountains.

Nowadays, Anji Bai Cha is produced from a cultivar which was developed from a naturally mutated variant from the nature in Anji in the 1980s. It is highly temperature sensitive, and its leaves will start turning green if the surrounding temperature rises above 23°C. Hence, its harvesting timing is very crucial to obtain such white colour at the time of harvesting. This time frame is around 20 days.

The presented tea here was the very first pick of the season, where the beautifully lightened lime green (close to white) with a clear dark green vein in the middle of the leaves can be seen. Such quality can only be found during the earliest of its season.

Year of harvest: 2023 (erste Ernte)

Origin: Anji