I noticed that quite a 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 shapes. Therefore, based on relevant materials, I would like to add a few more words to clarify the concept and enhance understanding. As the saying goes: "The flowers gradually dazzle the eyes, how can you tell the gender?" Now let's talk again about Anji Bai Pian and Anji Bai Cha. Additionally, based on personal experience and knowledge, the higher the grade of Anji Bai Cha, the more its dry tea color presents a golden hue with hidden emerald (especially pre-Qingming tea, many green teas have this characteristic), while those with a bright green appearance are slightly inferior.
According to China Anji Bai Cha website, Anji is located in the northwest of Zhejiang Province, under the jurisdiction of Huzhou, a famous tea village. Since ancient times, it has produced many fine teas. Anji Bai Cha was mentioned by Lu Yu, the tea saint who lived in seclusion in Huzhou during the Tang Dynasty, in his book "Tea Classic", praising "Zhexi, with Huzhou being the best... produced in Anji and Wukang counties". In 1981, Anji Bai Pian was successfully trial-produced. In the early 1980s, through the asexual reproduction of the rare ancient tea tree "Bai Cha Zu" found in Daxi Hengkengwu in Anji, Anji Bai Cha was successfully cultivated. After years of development, Anji Bai Cha has become a rare gem among China's high-quality green teas.
1. Both types of white tea belong to green tea, but they come from different tea tree varieties. The main varieties for Anji Bai Pian include high-altitude green tea, "Longjing No.43", and "Ying Shuang", while currently, the variety for Anji Bai Cha is unique, known as "Bai Ye No.1".
2. The processing methods for the two types of Anji Bai Cha differ. Anji Bai Pian is either semi-roasted or pan-fried green tea, while Anji Bai Cha (commonly seen as "Phoenix Shape") is roasted green tea. However, "Dragon Shape" Anji Bai Cha (Anji White Longjing) is pan-fried green tea.
3. Despite the significant price difference between Anji Bai Pian and Anji Bai Cha, there is no absolute "better or worse" for drinkers; one should drink what they like. Personally, I think Bai Pian has a unique charm different from other green teas, containing a faint, cold aroma akin to snow accumulating on bamboo. The higher the grade of white tea, the purer this fragrance becomes.
4. Anji Bai Cha ("Bai Ye No.1") belongs to the "temperature-sensitive" category, specifically "low-temperature sensitive" white tea. Anji Bai Cha ("Bai Ye Cha") is a rare variant tea species. The tea tree produces "white tea" for an extremely short time, usually around a month. Taking the original production area of Zhejiang Anji as an example, in spring, before Qingming, the newly sprouted leaves are pure white; before Guyu, the white gradually fades, mostly turning jade white; after the rain until Xiazhi, the young leaves gradually turn green, presenting a mix of white and green; by summer, the young 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. Beyond this temperature, the leaves turn green. Due to the magical nature of Anji Bai Cha, which is picked, processed, and made during its specific period of returning to whiteness, its leaf base turns jade white after steeping, which is a major characteristic of Anji Bai Cha.
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