Tome in a teacup | Zhou Yutong & Sun Ye

Anji White Tea is, confusingly perhaps, a type of green tea. It's lacking in color and short of caffeine, hence the name.

It has a botanical kind of albinism for about two weeks during its growth cycle, turning pale when it sprouts. When the mutation fades, it's time for plucking.

After being processed the tea leaves curl slightly like phoenix feathers. It's not emerald-hued, but is nevertheless green.

The relative absence of caffeine means Anji White Tea is the savior of many green tea addicts, who can savor their favorite brew without suffering from nights without sleep.

It's often recommended to those who are allergic to caffeine and to senior citizens.

Anji White Tea contains twice as many amino acids as most other types of green tea and as such has healthy, nutritious and anti-aging effects. It also has a unique taste and an overwhelming freshness.

That makes it the go-to tea in the summer heat, both in terms of its flavor and its look. It's quite a show to watch as just 2 grams of tea leaves are added to a standard glass pot. They slowly unfold and perform their signature tea dance of heads and tails, ups and downs. All the while the leaves leach color and form a light apricot-colored brew.

Zhou Yutong is the tea sommelier at Four Seasons Beijing.

Contact the writers through sunye@chinadaily.com.cn.

Anji White Tea is best brewed in a glass pot. Photos by Fan Zhen / China Daily