The author noticed that a considerable number of tea friends are prone to confuse the prices of "Anji Bai Pian" and "Anji Bai Cha". These two teas are produced in Anji, Zhejiang, both belong to green tea, have similar tea names, and resemble each other in shape. Therefore, based on relevant materials, I will add a few more words to clarify the concept and enhance understanding. The flowers gradually attract one's eyes, but can you distinguish between male and female Anji Bai Cha? Let's talk again about Anji Bai Pian and Anji Bai Cha. Additionally, my personal experience and understanding is: the higher the grade of Anji Bai Cha, the more its dry tea color appears golden yellow with hidden emerald (especially for pre-Qingming tea, many green teas have this characteristic). On the contrary, those Anji Bai Cha with a bright green appearance are slightly inferior. According to the China Anji Bai Cha Network, Anji is located in the northwest of Zhejiang Province and belongs to the famous tea country Huzhou. Since ancient times, excellent teas have been abundant here. As early as the Tang Dynasty, Lu Yu, the tea sage who lived in seclusion in Huzhou, wrote in the "Tea Classic": "Zhexi, Huzhou is the best... produced in Anji and Wukang counties." In 1981, the trial production of white tea, Anji Bai Pian, was successful. In the early 1980s, through the asexual reproduction of the rare ancient tea tree "Bai Cha Zu" in Anji Daxi Hengkengwu, 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 white tea belong to green tea, but they come from different tree species. The main tree species for Anji Bai Pian include high-altitude green tea, "Longjing No.43", and "Ying Shuang". Currently, the tree species for Anji Bai Cha is unique, which is "White Leaf 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, while Anji Bai Cha (commonly known as "Phoenix Shape") is baked green tea. However, "Dragon Shape" Anji Bai Cha (Anji Bai Longjing) is stir-fried green tea.
3. Despite the significant price difference between Anji Bai Pian and Anji Bai Cha, there is no real "better or worse" for drinkers. It's all about personal preference. Personally, I believe that Bai Pian has a unique charm different from other green teas, with a peculiar fragrance akin to the cold snow accumulating on bamboo. The higher the grade of Anji Bai Cha, the purer this fragrance becomes.
4. Anji Bai Cha (White Leaf No.1) belongs to the "temperature-sensitive type" of "low-temperature-sensitive type" white tea. Anji Bai Cha (White Leaf Tea) is a rare variant tea species. The time when the tea tree produces "white tea" is extremely short, usually about a month. Taking the origin place Zhejiang Anji as an example, during spring before Qingming Festival, the tender leaves sprout pure white; before Guyu Festival, the white gradually fades, mostly turning into jade white; after rain until before Summer Solstice, the tender leaves gradually turn green, presenting variegated leaves with white and green, and by summer, the tender leaves turn completely green, indistinguishable from regular green tea.
5. The degree of jade whiteness of Anji Bai Cha has a great relationship with temperature, with a threshold of approximately 23°C. Beyond this temperature, the leaves turn green. Precisely because the miraculous Anji Bai Cha is picked, processed, and made during its specific period of returning to whiteness, its leaf base also turns jade white after steeping, which is the main characteristic of Anji Bai Cha.
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