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Bai Cha is a rare and expensive tea, highly valued among connoisseurs for its delicate taste, wonderful aroma and refreshing effect.
For the production of Bai Cha, only unopened tea buds covered with silver-white fluff are used.
The first mention of this tea dates back to 1796, when emperors from the Qing dynasty enjoyed it.
Bai Cha is harvested only in spring and late autumn, in a very short period of time. Hand-picked kidneys are slightly tied and dried in a darkened place. This is the only tea that is not subjected to heat treatment.
The taste of tea is very light, and the color is pale yellow, almost transparent. It has a very pleasant, delicate, sweet taste with floral notes.
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