Anji White Tea Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinese: míng qián ān jí bái chá chūn chá
- Translation: Pre-Qingming Anji White Tea Spring Tea
- Type: Green Tea
- Cultivar: Anji White Tea
- Origin: Anji, Huzhou, Zhejiang
- Harvest Date: 2026/03/21
- Storage Methods: Refrigeration, Sealing, Moistureproof, Avoid light.
- The term ‘white tea’ or ‘bai cha’ was first mentioned all the way back in the Tang Dynasty. Lu Yu, today regarded as China’s ‘tea saint’, mentioned in his book ‘The Classics of Tea’ that there’s a ‘white tea mountain’ east of Yongjia County, where the tea leaves are as white as paper and consumed by the common folks.
Later during the 12th century, ‘white tea’ was mentioned again in Emperor Huizong’s ‘Da Guan Cha Lun’ (Perspective on Tea) in which he described it as a tea plant with jade white leaves. - There is a tea so delicate that its tender buds emerge a ghostly jade-white, as if dusted with snow. This is Anji Bai Cha—often called “Jade Phoenix Tea” for the way the slender, downy leaves resemble the plumage of a mythical bird. Grown only in the misty highlands of Anji County, Zhejiang, this rare green tea is not a white tea by processing, but rather a masterpiece of nature: a natural “albino” varietal (Bai Ye No. 1) that turns pale, almost translucent, in the cool days of early spring.
- Our 2026 Authentic Chinese Anji White Tea is harvested during the fleeting Ming Qian (pre-Qingming) window—the very first flush of the year. Only the plumpest bud with a single nascent leaf is hand-picked, preserving the downy white hairs that give the tea its name. When steeped, the leaves unfurl to reveal a liquor as clear as mountain spring water, yet bursting with a crisp, sweet vegetal flavor that lingers with a creamy, umami finish.
- Anji White Tea is cultivated in the cool, mountainous region of Anji County, where a combination of limestone-rich soils and low average temperatures enhances its amino acid levels, resulting in its signature umami depth. The area's early spring frosts delay bud growth, contributing to the tea's characteristic pale leaves and vibrant, fresh flavor.
- Anji White Tea - Unfurled they look so tender and perfect that they seem barely plucked from the branch of the tea plant. They release a lush scent of greenery mixed with fresh grass and asparagus with light notes of white flowers. The pale liquid slides suavely and smoothly through the mouth. The sweet and tart attack swells to aromas of ground cherries and fresh beans.
- For Western palates seeking a green tea without a trace of bitterness, this is the ultimate discovery. Unlike grassy Japanese greens or roasted Chinese varieties, Anji Bai Cha Loose Leaf Green Tea offers a flavor profile that is instantly familiar: hints of fresh sugar cane, sweet corn, and a whisper of toasted nuts. Its exceptionally high L-theanine content provides a smooth, calming energy—perfect for a morning ritual or an afternoon respite.
-
Why “Jade Phoenix”?
Locals have long called this tea Jade Phoenix because the slender, pale-green leaves curve like phoenix feathers and the brewed cup radiates a cool, jade-like clarity. The name evokes both its visual beauty and its prized status: in Chinese culture, the phoenix represents grace and rarity. Every sip of this White Anji Green Tea connects you to that tradition. -
Glass Cup Brewing Method:
-The ratio of green tea to water is 1:50, and a glass cup of about 300ml can pour 5g of tea.
-Pour water into the cup (the water temperature is 80~85°C), pour it slowly along the wall of the cup, and let the tea leaves fully infiltrate. The speed of water injection should not be too fast.
-Wait for 3 to 5 minutes, and you can drink the delicious, green tea soup, when you drink 1/3 of the teacup, you can refill the water again, usually brew three times.
Anji White Tea Spring Tea
$9.67
Sample 10g
Frequently Asked Questions
I’ve tried “Anji White Tea” before and it was either bitter or tasted like seaweed. What went wrong?
You likely encountered one of two problems: a lower-grade tea (or a different varietal sold as Anji Bai Cha) or incorrect brewing. Authentic Anji Bai Cha Green Tea of Zhejiang should never be bitter—the albino leaf naturally lacks the compounds that cause astringency. As for the “seaweed” taste, that’s characteristic of Japanese steamed greens, not the pan-fired style of Zhejiang. Our Jade Phoenix Tea is gently pan-fired to lock in the fresh, sweet-corn and chestnut notes. We also include a simple brewing card: use 175°F water and steep for 2–3 minutes. Follow that, and you’ll taste the clean, crisp profile this tea is famous for.
Last year I bought a “fresh” green tea that smelled like old hay. How can I be sure this 2026 harvest is genuinely fresh?
Green tea is at its peak within months of harvest; stale inventory is a common frustration. That’s why we offer 2026 Authentic Chinese Anji White Tea as a pre-order. We harvest and ship directly from the spring season, ensuring you receive tea that is mere weeks old. Each batch is vacuum-sealed in a light-proof, resealable foil pouch to protect the delicate leaves from humidity and oxidation—so the crisp, vibrant aroma reaches you exactly as intended.
The last “premium” tea I bought looked beautiful on the website, but the bag was full of broken leaves and dust. How do your leaves look?
Broken leaves are a sign of careless handling or “floor sweepings.” Our Anji Bai Cha Loose Leaf Green Tea is sorted by hand to ensure that every bud is intact. Look closely: the leaves are slender, whole, and covered in fine white down—resembling tiny phoenix feathers. When steeped, they unfurl gracefully. You’ll never find fannings or dust in our packages.
Why is this tea called “white” when it’s a green tea? And what does “Jade Phoenix” mean?
The name “Anji Bai Cha” (literally “Anji White Tea”) comes from the pale, almost silvery-white appearance of the tender buds. Despite being processed as a green tea, the unique albino varietal gives the leaves a jade-white hue. Locals also affectionately call it Jade Phoenix Tea because the shape of the slender, downy leaves resembles phoenix feathers, and the brewed liquor has a cool, jade-like clarity. It’s a name that captures both the visual beauty and the tea’s esteemed cultural status.
I’m new to high-end Chinese green teas. Is this a good starting point?
Absolutely. Many Western tea drinkers find traditional green teas too bitter or grassy. Anji Bai Cha Green Tea is often called the “gateway” to premium Chinese greens because its flavor is naturally sweet, vegetal, and approachable. It requires no acquired taste—just a gentle brew and an appreciation for freshness. If you enjoy the crispness of a white tea but want more body and umami, this is the perfect bridge.