In China, also called An Ji Bai Cha or "white tea" due to the light green color (ghost appearance). But it is really processed and recognized as a green tea. It is grown in Anji County, Zhejiang Province, at the foot of Tianmu Mountain in southwest China, about a 4-hr drive from Shanghai. Anji tea leaves are very temperature sensitive,
so when picked in early spring (just below the average 73°F days), they have less chlorophyll and lighter green color. The leaves also have an extraordinary (2-4 times) the normal amino acid levels than usual green tea, giving them the sweetest, most refreshing taste, with the L-Theanine amino acid providing a satisfying and calming energy effect. As the daily temperature warms 30-40 days later, the leaves turn darker green and become less desirable than the ideal "white tea" period, halting further harvesting and making this a very low production tea. This is the flat leaf, "Dragon" variety of Anji (like Dragonwell), instead of another twisted, feathered leaf "Phoenix" version.