Guizhou Bai Cha

Exceedingly smooth, a taste of this tea might make the drinker distain all other Bai Cha. Though Anji Bai Cha is the most well-known example, green tea from the same low-chlorophyll varietal is produced in several regions. This one is from the mountainous province of Guizhou, and very rare to find in the Western market. Why, we don't know, for it is as exquisite as a fine wine: the silky texture of sugarcane juice carries just the barest hint of steamed vegetables and gentle spices, perhaps buttery fava beans or bold fiddlehead fern with a few green peppercorns. It makes for an addictively stimulating brew—try it as an aperitif on a warm evening before a foray into haute cuisine, or in accompaniment to delicate, simple fare.
  • ORIGIN:  Guizhou, China
  • MEANING:  Guizhou white tea (Guizhou bai cha)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  15 February, 2021
  • TASTE:  Sugarcane, fiddlehead fern, green peppercorn


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 5 min
  • Quantity: 2.5g / 150ml
  • Water temperature: 80°C
  • 4 infusions: 60, 60, 90, 120 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.