Yu Qian An Ji Bai Cha

Organic Green Tea 2019

Yu Qian An Ji Bai Cha has a full yet mild flavor and floral aroma. An affordable nutritious everyday high end green tea rich in amino acids, made with one bud and two leaf pluckings from the second spring harvest.

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Tea Origin
Anji County, Huzhou City, Zhejiang Province, China

Tea Bush
Bai Ye #1 (White Leaf #1)

Tea Master
Song Chang Sheng

Harvest Time

Picking Standard
One bud, two leaves

The Source of the Name

Like our Ming Qian An Ji Bai Cha, this organic green tea is rich is amino acids with a clean flavor. It is picked later in the season than its predecessor Ming Qian An Ji Bai Cha but usually before April 20th. In fact, Yu Qian refers to the second tea picking before the Gu Yu festival that falls on April 20th. (Gu Yu is the name of the 6th of the 24 solar terms that govern Chinese agriculture.) This gives it a stronger flavor and greener color. This tea is popular with green tea admires who want to appreciate the health benefits of a green tea but one possessing a more mild and gentler flavor profile. It is slightly more astringent than Ming Qian An Ji Bai Cha.

Growth, Harvest, and Picking

While Yu Qian is picked only a few days later than Ming Qian, they must finish their picking before the weather becomes warm. Once temperature exceed 25 Celsius, the tea starts to grow very fast and the light jade coloring will turn to a bright green creating a tea of a far different character. Generally, all Anji Bai Cha’s picking season is centered around one time per year from the end of March until around mid-later April. This is an approximation since the picking time will depend largely on temperature. When tea is picked in the cold season, the tea plant contains a greater amount amino acids and anti-oxidants. The roots are rich in nutrition and with every succeeding day the tea leaves will change size. The picking standard is 1 bud 2 tender leaves to create this tea. Recall that for Ming Qian An Ji Bai Cha, the picking standard is 1 bud 1 tender leaf.

Source of the Tea’s Popularity

The mother bush of this tea was found in the early 80’s but it’s been around for quite some time. It has gained popularity in China as a high end green tea primarily because the emperor in the Song dynasty Song Hui Zhong enjoyed this tea so much that he devoted a chapter in his book about the pale leaf “Bai Cha”. The source is not mentioned in the book but we can be sure of the reference because it is one of the few albino cultivars that tea is made from in China.

No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.


Yu Qian An Ji Bai Cha brewing guidelines

Teaware: 12 oz. glass or porcelain pot
Amount: 1 ½ Tbs of tea leaves
Water: 185°F filtered water
Infusion: First infusion at least 3 minutes. The leaves are good for 4 infusions. Add a little more time for each subsequent infusion.