Huzhou: Tea farmers increase their income through the "new tea economy" - Anji White Tea

by super7422 on 2012-03-03 09:29:05

I noticed that quite a number of tea friends are prone to confuse "Anji Bai Pian" and "Anji Bai Cha". Both are produced in Anji, Zhejiang, both are green teas, their names are similar, and their appearances resemble each other. Therefore, based on relevant materials, I will add a few more words to clarify the concepts and strengthen understanding. As the saying goes, "the flowers gradually become dazzling and confusing", how can you tell the difference between Anji Bai Cha's price and its quality? Let's talk again about Anji Bai Pian and Anji Bai Cha.

Additionally, based on personal experience and understanding, the higher the grade of Anji Bai Cha, the more golden-green its dried tea color appears (especially for pre-Qingming tea, many green teas have this characteristic). On the contrary, those with emerald green appearances are slightly inferior. According to information from China Anji Bai Cha Network, Anji is located in the northwest of Zhejiang Province and belongs to the famous tea hometown Huzhou. Since ancient times, it has produced excellent teas. As early as the Tang Dynasty, Lu Yu, the tea sage who lived in seclusion in Huzhou, wrote in the "Tea Classic": "In western Zhejiang, 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 non-sexual reproduction of the rare ancient tea tree "White Tea Ancestor" 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 Anji Bai Cha belong to green tea, but they come from different tree varieties. The tree varieties for Anji Bai Pian mainly include high-altitude green tea, "Longjing No.43," and "Ying Shuang." Currently, the tree variety for 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 ("Phoenix Shape" being the most common) 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 absolute "better or worse" for drinkers; personal preference matters. Personally, I believe that Bai Pian has a unique charm distinct from other green teas, containing a faintly cool 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 type" of "low-temperature-sensitive type" green tea. Anji Bai Cha ("white leaf tea") is a rare variant tea species. The production time of "white tea" from the tea tree is extremely short, usually around one month. Taking the original producing area of Zhejiang Anji as an example, during spring, the tender leaves sprouting before Qingming Festival are pure white; before Guyu Festival, the white gradually fades, mostly turning into jade white; after rain until Xiaozhi, the tender leaves gradually turn green, showing white and 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 the temperature exceeds this, the leaves turn green. It is precisely because the magical Anji Bai Cha is picked, processed, and made within its specific period of returning to whiteness that its brewed leaves also appear jade white, which is the main characteristic of Anji Bai Cha.