Anji Bai Cha is a type of green tea from Anji county, Zhejiang province. The reason why it is called white tea, because its buds are light green white and won't turns to green after April 22 each year.
Anji Bai Cha is a special tea variety, which highlights its extremely high percentage of amino acid, around 7-11%, whereas other green teas contains only21-4% of amino acid. So that is why this tea is super fresh and sweet.

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

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 high quality and thick taste. This is our ecological-friendly tea garden, which is pesticide, fertilzers-free tea garden with one lake and mountains around it. So when we send our samples to be tested in China National Institute of Tea Research, our tea meets the European Standard of minimum residue level.