This tea cultivar was discovered in 1982, is not as widely planted as other teas and has a short harvesting period; it is a comparatively rare tea. It is called "white" tea but technically it is a green tea. The long, narrow leaves are yellow in colour and have a recognisable fold along the length of the leaf. This Chinese white tea is known for a large proportion of young, unopened buds. It has a lot of tiny, fuzzy ‘hairs’ which testify that leaves are very young.

Bai Cha tea is high in polysaccharides which can inhibit the haemolysis of blood cells. Further Research found that the tea plant has low chlorophyll and poly-phenol content (which explains the whitish-green tea leaves) but is very rich in amino acids. It has almost twice the amount comparing to other green teas. Amino acid helps suppress cortisol and reduces stress.

The cup has a rich flowery bouquet, characteristic of white teas.