An Ji Bai Cha Long Jing Tea is a kind of green tea from Zhejiang province of China.Bai Cha Long Jing is very special and rare Green tea, but Bai Cha Long Jing is different with common Long Jing tea. It is named "Bai" or White because the tender leaves of its tea plant turns whitish green during spring season, Bai Cha Long Jing is made with white tea from An Ji county. An Ji Bai Cha Long Jing is pan fired with the same technique as common Long Jing, but all the work is done by hand, it tastes sweeter and smells more fragrant.

 An Ji Bai Cha Long Jing leaves appear off-white during early spring,the harvest time start from early spring and last about a month. The standard picking is one shoot with one or two tender leaves under one inch long. During this period the amino acid theranine is double that of other teas.An Ji  Bai Cha Long Jing leaves are stringently checkecd to ensure minumal or no chemical contamination. Therefore it is a truely organic and numerous award have been given to the tea for it's quality and taste. The fragrance of this tea shouts fresh, and the taste is very clean and sweet,when temperature grows warmer in late spring, they gradually change to dark green. White leaf tea is different from other teas, its branches are tortuous, thin and translucent. Bai Cha Long Jing grows only in solitary mountains, and a few plants can be found,so the price is a little high.

Benefits of An Ji Bai Cha Long Jing tea:
An Ji Bai Cha Long Jing contains small amount of tea poly-phenol and the largest amount of amino acid among all teas, that's why it only has slight bitterness but with strong health-caring efficacy.Bai Cha Long Jing is able to help control high blood pressure, lower the blood sugar level.During hot weather ,it has the effect of cooling the body. The tea contains vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas.

How to brew An Ji Bai Cha Long Jing :
1. Rinse tea cup and teapot with hot water.
2. Use about 3.5 - 7 grams of tea leaves for every 300 ml of water.
3. Steep tea leaves in hot water at 80°C- 85°C for one minute .
4. Gradually increase steeping time and temperature for subsequent brewing.
5. Refill when glass is still 1/3 full.