Anji Bai Cha 安吉白茶 is referred to as Anji White Tea, but in reality it's a green tea. The taste and aroma is incredibly unique and complex, but that of a green tea. It is called a white tea because the unpicked leaves are more white than green due to the low amount of chlorophyll. This varietal is relatively new and "discovered" in 1982 in Anji County of Zhejiang Prefecture. The original mother tea plants were cloned and cultivated in Anji county only. Our offering was harvested from these cloned original varietal cultivars and was grown within Anji County. This is a very sweet and thick tea if brewed correctly. We recommend using 75-80c temperature high quality spring water and short steeping times to get the most from this lovely tea! We chose this particular grade because we felt it was tasty, took a good number of steeps and had a good price to quality ratio! We hope you'll agree! Harvested Late-March into Early April
