Anji Bai Cha
Pesticide Free

Exclusive anji bai cha from Zhejiang, China. The highly desirable Pre-Qing Ming spring harvest of the best terroir in the heart of the Anji region. Premium Grade, from a pesticide-free tea farm. Hand-selected spring harvest of the bud and first leaves. A rarity, with an unmistakably complex aroma.
Character Mineral, spring sweet, subtly bittersweet
Tea Garden  Renowned green tea farm in the middle of Anji County
Terroir Xiaofeng Village, Anji County, Zhejiang Province, China
Harvest Pre-Qing Ming – End of March 2022, the earliest and most desirable harvest of the year, before temperatures reach of 25°C
Cultivar Bai Ye No.1, the only authentic anji bai cha cultivar
Elevation 250m - 300m
Processing Method Hand-picked (shoucai 手採 ), sun-dried, kill green, rolling, short oven drying, and finally open-air drying
Organic Cert. Pesticide-free cultivation
Grade 94/100 p. (Chinese green tea category); Premium 


Especially rich in the amino acid theanine. Suitable for meditation and concentration.


Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€231.67 / 1kg
In stock

Tea Farm

Over 900 years ago, the Song Emperor Huizong declared a tea made from the bai ye cultivar to be his favourite tea. In the 1980s, a tea plant was rediscovered in the mountains of Anji in the province of Zhejiang that fit the description of Huizong. Offshoots of that tree produce the anji bai cha consumed today. Anji bai cha only develops its characteristic and desirable freshness when made from the earliest harvest that takes place before Tomb-Sweeping Day (Pre-Qing Ming 清明節). Tea made from this harvest is much rarer and harder to find. Our producer manages the only government-initiated tea farm in the Anji region. The farm has been pesticide-free since 2004 and benefits from nutrient-rich soil.



This anji bai cha is sourced directly from the heart of Anji County in the province of Zhejiang. The farm has been pesticide-free for over 15 years and benefits from especially rich soil that gives the tea its soft and yet full-bodied character. The result is a wonderfully clear tea with a mineral taste that reflects the nutritiousness of the tea plant. The tea is pleasantly refreshing with subtle notes of green bean and celery. A well-rounded bitterness perfectly balances out a sweet finish. One of the finest Chinese teas.


Bright green, slightly yellow


Jade green

Chinese Green Tea

Chinese green tea is distinctive on account of the roasting of the leaves (青鍋 Qing Gu = Kill Green) after harvest, which halts the oxidation process and lends the tea its typical nutty/buttery flavour. There are many different styles and production methods of Chinese green teas which vary by form, colour and flavour. The place of origin is a deciding factor, as many Chinese green teas are rooted in highly individualised local tea cultures.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.


Our anji bai cha from Zhejiang Province is made from the first harvest of the year near the end of March. Only fresh, individual buds with the first two leaves are picked. These leaves are surprisingly bright green, which is a testament to their quality as later leaves picked once temperatures have reached 25°C are darker in colour.

Beyond its colour, another captivating feature of this tea is its multifaceted aroma. Though bai cha translates to "white tea", anji bai cha is actually a very rare and special kind of green tea with a complex character that is cherished across the globe.

After harvest, the leaves are dried in the sun, briefly heated to stop oxidation (kill-green), and then rolled. The rolled leaves are pre-dried in an oven for 10 minutes then spread out on a wooden board and dried again for 10 minutes.


Brewing Guide

2 heaped tsp. per 100-300ml (85°C) water. Steep for 2-3 minutes. Suitable for several infusions.

Chinese Gong Fu Method:
Gaiwan: 110ml / 3.8oz
85℃ / 176℉
4g tea
5 infusions: 5 seconds, 30 seconds, 40 seconds, 50 seconds, 60 seconds


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

For an especially aromatic and traditional anji bai cha, we recommend a porcelain gaiwan.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Our recommendations

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