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Anji Bai Cha

Hand plucked in early spring, this tea has a pale milky green look once it’s fully crafted (hence the name Bai Cha or white tea). One young bud and two leaves are lightly sun withered, and then baked in special ovens that gently roll the leaves into their signature spear shapes. The steeped leaves open into one of the most beautiful teas in the cup. Studies have shown Anji Bai Cha, along with other green teas, are rich in antioxidants. Notes of spring grass, corn silk, toast, and a clean sweet finish.

Anji County, Zhejiang Province, China