Anji bai cha

Anji Bai Cha
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Type:Green
Other names:Anji white tea,安吉白茶
Origin:Anji County, Zhejiang Province, China
Quick description:Rare, large-leafed green tea

Anji bai cha (Chinese: 安吉白茶; pinyin: Ānjí báichá; pronounced [án.tɕǐ pǎi̯.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

References

  1. 1 2 3 "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.
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