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 |
|
|
Anji bai cha (Chinese: 安吉白茶) or Anji white tea is a green tea produced in Anji County, Zhejiang Province, China.
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.[1]
It is called "white" tea although it is a green tea.[2] The long, narrow leaves are yellow in colour and have a recognisable fold along the length of the leaf.[3]
A 2010 study found that the tea is high in polysaccharides which can inhibit the hemolysis of blood cells.[4]
See also
References
- ↑ "Anji White Tea". Kaleidoscope - Food Culture. Cultural China. Retrieved 4 June 2014.
- ↑ "Anji White Tea". Tea Encyclopedia. Retrieved 4 June 2014.
- ↑ 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.
- ↑ Victor R. Preedy (2013). Tea in Health and Disease Prevention. Academic Press. p. 233. ISBN 978-0-12-384937-3.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
