Identity and origin
Anji Baicha is a green tea made from a temperature-sensitive pale-leaf cultivar. The word 'white' describes the cultivar's pale spring shoots, not the finished tea category.
Craft and leaf style
Pale spring shoots are processed with green-tea fixing and drying methods. Timing matters because the cultivar's visible pale phase is seasonal.
Aroma, taste and texture
The liquor can be soft, sweet, savory and fresh, with tender bean, corn and light floral notes.
Practical guidance
Try 2-3g per 250ml at 75-85°C in a glass or porcelain vessel.
Identification and caution
Do not classify it as white tea. Confirm Anji origin when the full geographic name is used.