Anji

Anji County sits in a dustpan-shaped basin in northwest Zhejiang, ringed by the Tianmu and Longwang mountains and famous for vast bamboo forests. Its cool, frost-prone springs are central to its tea: Anji Baicha is, despite the name, a green tea, made from Bai Ye No.1, a cultivar whose new leaves emerge pale jade-white in cool weather and spike in amino acids.

Propagated from a single ancient bush rediscovered in 1982, Bai Ye No.1 gives Anji its signature: an exceptionally sweet, brothy, umami-rich green tea with almost no bitterness. The short early-spring picking window and the cultivar's low yield make authentic Anji Baicha both prized and widely imitated.

Signature teas

• Anji Baicha (white-leaf green tea)

Tea types produced

Cultivars grown

• Anji Baicha (Bai Ye No.1)

Processing focus

Harvest seasons

• Spring (late March-April)

Flavor signature

Notable producers & areas

• Tianmu Mountains
• Xikong
• Huikun