Anji Bai Cha is a type of green tea from Anji county, Zhejiangprovince. The reason why it is called white tea, because its budsare light green white and won''t turns to green after April 22 eachyear.
Anji Bai Cha is a special tea variety, which highlights itsextremely high percentage of amino acid, around 7-11%, whereasother green teas contains only21-4% of amino acid. So that is whythis tea is super fresh and sweet.

The picking time of Anji Bai Cha is extremely short, mainly fromlate March to around April 18, as the buds are still quite whiteand meet the standard to make Anji Baicha. After April 18, it isonly used to make other green tea and can''t be called as AnjiBaicha.

Our Anji Bai Cha is from the high mountain tea garden in Anji,which is picked one time in a year, to make sure its extremely highquality and thick taste. This is our ecological-friendly teagarden, which is pesticide, fertilzers-free tea garden with onelake and mountains around it. So when we send our samples to betested in China National Institute of Tea Research, our tea meetsthe European Standard of minimum residue level.