| Although An Ji Bai Pian and An Ji Bai Cha are both from An Ji County of Zhejiang province and have very similar names, they are different teas. The tea leaves used in the producing Bai Cha is called "Bai Ye No 1" while Bai Pian uses "Long Jing 43 / Ying Shuang" tea leaves. The processing method is also different. Bai Cha is baked, and Bai Pian is half baked, half fried. This processing style was only invented in early 1980s. Not long after its introduction, An Ji Bai Pian was named one of the Ten Famous teas in Zhejiang province. Other names:
Yu E Cha, Jade Pistil, Jade Stamen Taste:
The taste is refreshing with light floral notes and a gentle hint of smoky aroma. The aftertaste is light but lasting sweet. Appearance:
Fresh young and tender tea leaves of one bud, one-to-two leaves variety. Origin:
An Ji, Zhejiang Province Harvest Period:
Spring 2010 | 
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