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Anji Baicha, or An Ji White Tea (in English), Anji refers to the place where it is grown: Anji county of Zhejiang province. Because of its Chinese name, Anji baicha is sometimes called as "white tea", but, classified by its production process, it is a green tea, not a white tea. The term white refers to the whitish color of the leaves, and the pale color of the brewed tea.
There was a legend recorded in an ancient 900-years old Chinese book called “Da Guan Cha Lun”about a tea plant with jade white leaves. It remained a legend until 1980s, when a single white tea bush (now known as the Ancestor of Anji Baicha) was found in An Ji County (Zhejiang province, China), and experts believe that this was the tea plant that was mentioned in the book. It was soon cultivated for commercial purposes – Anji Baicha is one of the teas processed from the leaves picked from these tea plants. The picking season is very short, around 30 days in early spring as once the temperature increases, the leaves would start to turn green. A special characteristic of Anji tea plants is that they produce very little green chlorophyll during the winter (minus 8 to 10 degree Celsius). Two things result:Since less theanine is converted to chlorophyll, the tea buds contain higher levels of health enhancing theanine. The tea buds are white in color. After processing, the tea leaves acquire a pale yellowish-green color.
