Anji Bai Cha is a green tea, though in Chinese its name is 安吉白茶 which means Anji white tea. Anji Bai Cha is produced in Anji County of Zhejiang Province. This tea is named after its unique cultivar, White Tea Cultivar, which is a natural mutation of common green tea tree.
The mother tree of Anji Bai Cha cultivar
In early Spring, the newly grown tender leaves and buds of this cultivar is jade white color. And later after Qingming, it turnes into greenish white. Finally in Summer, its color turns into green color as other tea cultivars do.
The processing of Anji Bai Cha is as per green tea. This tea gives very tenderly sweet mellow flavor and fantastic fruity taste.
The Plucking and Processing of Anji Bai Cha
The plucking timing of Anji Bai Cha is in end of March and beginning of April. It might vary a bit in different years depending on the weather. Generally the white period only lasts around ten days. After the period, as temperature goes up, the white tea leaf will turn to green, when it is not suitable to make the Anji Bai Cha.
The processing of Anji Bai Cha is as per green tea. it will under go frying after slight withering.
And the rolling of Anji Bai Cha is very light. The last processing of Anji Bai Cha is drying. It is dried by hot air.
Frying in the shaking Machine
Hot Air Dry
This is the Anji Bai Cha product.
Changsha Wufeng Tea Co.,Ltd