Anji bai cha

rdf:langString Anji bai cha

rdf:langString Anji Bai Cha

rdf:langString Anji white tea,安吉白茶

rdf:langString Rare, large-leafed green tea

rdf:langString Ānjí bái

rdf:langString Anji bai (Chinese: 安吉白; pinyin: Ānjí bái; pronounced [án.tɕǐ pǎɪ]) or Anji white is a green tea originally produced in Anji County, Zhejiang Province, China. Now, it can also be found in Changxing 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, and as such, is among the most expensive teas in China. It is called "white" tea although it is a green tea. The long, narrow leaves are yellow in colour and have a recognisable fold along the length of the leaf. A 2010 study found that the tea is high in polysaccharides which can inhibit the hemolysis of blood cells.