I noticed that quite a number of tea friends are confused about the prices of "Anji Bai Pian" and "Anji Bai Cha", both of which are produced in Anji, Zhejiang. They are green teas with similar names and appearances. Based on relevant materials, I would like to add a few more words to clarify the concepts and strengthen understanding. As the saying goes: "The flowers are gradually dazzling, how can you distinguish their gender?" Here's another discussion on Anji Bai Pian and Anji Bai Cha. Additionally, based on personal experience and understanding, the higher the grade of Anji Bai Cha, the more its dry tea color appears golden green (especially Mingqian tea, many green teas have this characteristic). Those Anji Bai Cha with emerald green appearance are slightly inferior. According to the information from China Anji Bai Cha website, Anji is located in the northwest of Zhejiang, belonging to the famous tea village Huzhou. Since ancient times, it has been producing excellent teas. As early as the Tang Dynasty, Lu Yu, the tea sage 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 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 famous high-quality green teas.
1. Both types of Anji Bai Cha belong to green tea, but they are different in tea species. The tea species of Anji Bai Pian mainly include high mountain green tea, "Longjing 43", and "Ying Shuang", etc. Currently, the tea species of Anji Bai Cha is unique, which is "Bai Ye No.1".
2. The processing methods of the two types of white tea are different. Anji Bai Pian is semi-baked or baked green tea, while Anji Bai Cha (commonly known as "Feng Xing") is baked green tea. However, "Long Xing" Anji Bai Cha (Anji Bai Longjing) is stir-fried green tea.
3. Despite the huge price difference between Anji Bai Pian and Anji Bai Cha, for drinkers, there is no "high or low, good or bad". It all depends on personal preference. Personally, Bai Pian has a unique charm different from other green teas, and Bai Cha contains a touch of cold and strange fragrance like snow accumulated on bamboo. The higher the grade of Bai Cha, the purer this fragrance is.
4. Anji Bai Cha ("Bai Ye No.1") belongs to the "temperature-sensitive type" of "low-temperature sensitive type" Anji Bai Cha price. Anji Bai Cha ("Bai Ye Cha") is a rare variant tea species. The production time of "white tea" is very short, usually around one month. Taking the origin place Zhejiang Anji as an example, the tender leaves sprout in pure white before Qingming in spring; before Guyu, the white gradually fades, mostly turning into jade white; after the rain until Xiaozhi, the tender leaves gradually turn green, presenting white-green mottled leaves; by summer, the tender leaves turn completely green, and there is no difference from ordinary green tea in terms of Anji Bai Cha price.
5. The degree of jade whiteness of Anji Bai Cha is closely related to temperature, with a threshold of about 23°C. When the temperature exceeds this, the leaves turn green. It is precisely because the magical Anji Bai Cha is picked, processed, and made during its specific return-to-white period that its leaf base also turns jade white after steeping, which is the main feature of Anji Bai Cha.
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