One of China's most celebrated spring teas, Anji Bai Cha is prized for its luminous jade leaves and remarkably sweet, elegant character. Despite its name—bai cha, meaning "white tea"—this is in fact a green tea, crafted from a unique cultivar that produces exceptionally pale spring shoots.

The cup is vibrant yet gentle, offering notes of fresh spring greens, tender chestnuts, and a lingering natural sweetness that seems to grow with each sip. A delicate fruitiness weaves through the cup, leaving a clean, refreshing finish that invites another infusion.

While this tea is wonderful brewed in the traditional range for green teas, we discovered something remarkable when preparing it at 195°F for 3 minutes. At this higher temperature—provided the tea is not over-steeped—the tea opens dramatically. Its sweetness becomes even more expressive, accompanied by an enticing fruity, nutty aroma that fills the cup. A pleasant touch of briskness and the faintest hint of fresh grass add complexity without overwhelming its naturally smooth character. The result is a tea that is both invigorating and deeply refreshing.

We encourage you to experiment with brewing temperatures and discover the expression you enjoy most. For us, 195°F revealed a side of Anji Bai Cha that was simply too good not to share.