Anji bai cha

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Anji Bai Cha
Type Green

Other names Anji white tea,安吉白茶
Origin Anji County, Zhejiang Province, China

Quick description Rare, large-leafed green tea

China-Zhejiang.png

Anji bai cha (Chinese: ; pinyin: Ānjí báichá; pronounced [án.tɕǐ pǎi.ʈʂʰǎ]) or Anji white tea[1] is a green tea produced in Anji County, Zhejiang Province, China.[1]

This tea cultivar was discovered in 1982, is not as widely planted as other teas and has a short harvesting period; it is a comparatively rare tea.[2]

It is called "white" tea although it is a green tea.[3] The long, narrow leaves are yellow in colour and have a recognisable fold along the length of the leaf.[4]

A 2010 study found that the tea is high in polysaccharides which can inhibit the hemolysis of blood cells.[5]

Further Research found that the tea plant has low chlorophyll and poly-phenol content (which explains the whitish-green tea leaves) but is very rich in amino acids. It has almost twice the amount comparing to other green teas. Amino acid helps suppress cortisol and reduces stress.[1]

See also[edit]

References[edit]

  1. ^ a b c "An Ji Bai Cha". Retrieved 2016-02-24. 
  2. ^ "Anji White Tea". Kaleidoscope - Food Culture. Cultural China. Retrieved 4 June 2014. 
  3. ^ "Anji White Tea". Tea Encyclopedia. Retrieved 4 June 2014. 
  4. ^ Mary Lou Heiss; Robert J. Heiss (18 January 2012). The Tea Enthusiast's Handbook: A Guide to the World's Best Teas. Ten Speed Press. p. 44. ISBN 978-1-60774-378-1. 
  5. ^ Victor R. Preedy (2013). Tea in Health and Disease Prevention. Academic Press. p. 233. ISBN 978-0-12-384937-3.