Baicha / Bai Cha Chinese. Literally, White Tea. One of Chinas six tea categories or types, like Lucha (green tea), Hongcha (red tea, aka black tea outside China), Heicha (black tea aka Pu-Er), etc. A white downy tea processed in two steps only, withering and drying. Although Bai Cha has a long recorded history and many legends, its commercial production is little over 200 years old, beginning with Yinzhen production in 1796 in the last year of the Emperor Qianlong. (Pratt 2010)
