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A century-old albino tea tree was discovered in 1982 during the agricultural resources census in Zhejiang. Situated on a lofty mountain, 800 meters above Hengkengwu in Daxi Village, Tianhuangping Town, this ancient specimen became the foundation for breeding and successfully propagating the 'Anji Baicha' variety through cuttings. 'Anji Baicha' is a unique variant of green tea known for its sensitivity to cold temperatures and high amino acid content. This albino variety undergoes a transformation as the seasons change. In early spring, the young leaves appear white, gradually transitioning to a blend of white and green leaves as the temperature rises. By summer, the leaves turn a shade of green. From a biochemical perspective, 'Anji Baicha' contains double the amount of amino acids compared to regular tea trees, ranging from 6.19% to 6.92%. Additionally, it boasts a tea polyphenol content of 10.7%.