Anji bai cha is named because of its fresh tea leaves that are almost completely jade white in colour, the tea leaves also become white after brewing. But the tea itself is actually green and very rich in amino acids. From Anji county, Zhe Jiang province, China. A stronger tasting white tea which is prized by those who prefer more flavour than Baihao Yinzhen (Silver Needle) tea. To create the tea, two young leaves are plucked for every leaf shoot contained in the batch. is is what gives it its more mature, robust flavour. Its liquor is pale.

Green Tea