The Jade of Spring: First Flush Anji Bai Cha (Ximu Reserve)

100% “Bai Ye No.1” Cultivar | Harvested March 26, 2026 | EU Standard Purity

At ZENTAOEAST, we seek the fleeting moments when nature reveals its most delicate secrets. The Jade of Spring is a rare Anji Bai Cha, harvested during the year’s very first flush on March 26. While its name suggests a “White Tea,” it is, in fact, a legendary green tea—a crystalline nectar born from a unique botanical phenomenon and a master’s meticulous hand.

The Magic of the Albinism: Bai Ye No. 1

The soul of this tea is the Bai Ye No. 1 (White Leaf No. 1), the only cultivar legally recognized as authentic Anji Bai Cha.

• A Jade Transformation: This tree is a “temperamental” masterpiece of nature. In the early spring chill, its leaves lose their chlorophyll, turning a translucent jade-white. Only when temperatures rise above 23°C do the leaves return to green.

• The Umami Miracle: Because of this unique growth cycle, the tea possesses an extraordinary concentration of Theanine—yielding a “savory umami” flavor often compared to a delicate chicken soup. Conversely, its low polyphenol content ensures a brew with almost zero bitterness, even at higher temperatures.

The Terroir: Ximu Village (The Golden Border)

Our harvest originates from Ximu Village in Tianzihu Town—a place where the borders of Zhejiang, Anhui, and Jiangsu meet. Nestled in a landscape of mist-shrouded peaks and winding waterways, Ximu is an ecological sanctuary where ancient forestry meets the precision of modern environmental management.

The Standard of Purity: Wang Jiaquan’s Vow

This tea is the labor of Master Wang Jiaquan, an artisan with over 20 years of expertise.

• EU Standard Compliance: Master Wang leads a coalition of local farmers who have collectively sworn an oath to chemical-free cultivation. Through rigorous ecological controls, this is one of the rare Anji Bai Cha harvests that consistently meets EU standards for purity.

• Meticulous Craft: Master Wang treats the delicate, needle-like buds with profound reverence, ensuring the “Kill-green” process preserves the tea’s bright, elegant color and natural sweetness.

Sensory Experience: A Sip of Morning Dew

The dry leaves are slender and needle-straight, resembling delicate orchid petals. Once infused, the liquor is a shimmering pale gold. The palate is defined by its startling freshness and sweet finish, leaving a silky resonance in the throat that lingers long after the session ends.

Curator’s Verdict

“I chose this March 26 harvest because it represents the peak of ‘Clear Quietude.’ Holding these jade-white leaves, you can feel the cold spring air of Ximu Village. Most Anji Bai Cha is mass-produced, but Wang Jiaquan’s version has a soul—it is ‘Fewer, Finer, and Forever’ in its purest sense. It is the perfect companion for a morning meditation, a cup of liquid light that wakes the spirit without startling it.”

— Richard Zhang, Founding Curator