Anji Bai Cha vs Longjing

Anji Bai Cha

Despite the name, Anji Bai Cha is a green tea made from a rare cultivar whose pale spring leaves give it the 'white' label. The cup is delicate and refreshing, with a distinctive orchid floral note, mild chestnut sweetness, and a silky light body. It is gentle, low in bitterness, and approachable for green tea newcomers.

Longjing

Longjing is China's best-known green tea, prized for a fresh, nutty character with a gentle sweetness and a clean finish. The leaves are pan-fired in woks, which sets a toasted chestnut aroma that higher grades show alongside a soft, savory depth. The cup is smooth and rounded with almost no bitterness when brewed with cooler water.

Anji Bai Cha

Water temperature

80–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Longjing

Water temperature

80–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Anji Bai Cha

Low caffeine — roughly 15–30 mg per brewed serving

A gentle lift that rarely interferes with rest.

Longjing

Medium caffeine — roughly 20–45 mg per brewed serving

A moderate, steady lift without an intense spike.

Anji Bai Cha

China · Zhejiang

Anji county in Zhejiang is the only origin of this cultivar, harvested in a short early-spring window.

Longjing

China · Zhejiang

Longjing is traditionally associated with the West Lake area of Hangzhou in Zhejiang province.