The author noticed that a considerable number of tea friends are confused between "Anji Bai Pian" and "Anji Bai Cha". Both produced in Anji, Zhejiang, they are green teas with similar names and appearances. Therefore, based on relevant materials, I would like to add a few more words to clarify the concept and strengthen understanding. As the saying goes, "the flowers gradually attract one's eyes, how can you distinguish between male and female?" Again, let's talk about Anji Bai Pian and Anji Bai Cha. Additionally, from personal experience and knowledge, the higher the grade of Anji Bai Cha, the more its dry tea color presents a golden yellow with hidden green (especially for pre-Qingming tea, many green teas have this characteristic). On the contrary, those Anji Bai Cha with emerald green appearance are slightly inferior. According to China Anji Bai Cha Network information, Anji is located in the northwest of Zhejiang, belonging to the famous tea hometown Huzhou. Since ancient times, it has been producing excellent tea. As early as the Tang Dynasty, Lu Yu, the tea saint who lived in seclusion in Huzhou, wrote in "Tea Classic": "Zhexi, Huzhou is the best...produced in Anji and Wukang counties." In 1981, Anji Bai Cha and Anji Bai Pian were successfully trial-produced. In the early 1980s, through the asexual reproduction of the rare ancient tea tree "White Tea Ancestor" found in Anji Daxi Hengkengwu, Anji Bai Cha was successfully cultivated. After years of development, Anji Bai Cha has become a unique gem among China's famous high-quality green teas.
1. Both types of Anji Bai Cha belong to green tea, but the tree species are different. The tree species for Anji Bai Pian mainly include high-altitude green tea, "Longjing No.43", and "Ying Shuang", while currently, the tree species for Anji Bai Cha is solely "Bai Ye No.1".
2. The processing methods for the two types of white tea are different. Anji Bai Pian is semi-baked or baked green tea, whereas Anji Bai Cha ("Phoenix Shape" being common) is baked green tea. However, "Dragon Shape" Anji Bai Cha (Anji White Longjing) is stir-fried green tea.
3. Despite the significant price difference between Anji Bai Pian and Anji Bai Cha, there is no real "high or low, good or bad" distinction for drinkers. It's all about personal preference. Personally, Bai Pian has a unique charm unlike other green teas, containing a faintly cold aroma akin to accumulated snow on light bamboo. The higher the grade of white tea, the purer this aroma becomes.
4. Anji Bai Cha ("Bai Ye No.1") belongs to the "temperature-sensitive type" of "low-temperature sensitive type". Anji Bai Cha ("white leaf tea") is a rare variant tea species, with a very short "white tea" production period, usually around one month. Taking the origin place Zhejiang Anji as an example, in spring, the tender leaves sprouting before Qingming are pure white; before Guyu, the white gradually fades, mostly turning into jade white; after rain until Xiazhi, the tender leaves gradually turn green, presenting white-green mottled leaves, and by summer, the tender leaves turn completely green, indistinguishable from regular green tea.
5. The degree of jade whiteness of Anji Bai Cha is closely related to temperature, with a threshold of approximately 23°C. Once this temperature is exceeded, the leaves turn green. Precisely because the magical Anji Bai Cha is picked, processed, and made during its specific return-to-white period, its leaf base also turns jade white after steeping, which is a major characteristic of Anji Bai Cha.
Relevant thematic articles: Re-discussing Anji Bai Pian and Anji Bai Cha - Anji Bai Cha Price, Anji Bai Cha Wins Another Honor - Anji Bai Cha Price, Re-discussing Anji Bai Pian and Anji Bai Cha - Anji Bai Cha Price, China's Most Beautiful Countryside - Welcome to Anji. Anji Agritainment Website provides you with agritainment in Anji, tourism in Anji, attractions in Anji, travel routes in Anji, summer retreat in Anji, travel guide in Anji, hotel reservation in Anji, and other related tourism consulting services.