Anji Baicha: Analyzing 190 teas from 37 sellers

Use the sections below to compare origins, processing, prices, and real listings side by side.

In our catalog, typical Anji Baicha listings most often cite China, with medium roast and low oxidation where processing is listed.

47% include a cultivar and 12% name a producer or garden. Scented or flavored titles appear on about 0.5% of listings — useful to notice when you want a conventional style.

The cultivars we see most often include Anji Bai Cha, Bai Ye Yi Hao, Anji Baicha, Bai Ye #1, and Ben Shan. Common words in titles include anji, green, baicha, and zhejiang.

Anji, Anji County, Zhejiang, and Anhui lead among named localities. Regional detail often names region, origin, and village.

Flavor character on the market skews toward Sweet, Vegetal, and Nutty. One lot is described as "This is a green tea where everyone should try a lower temperature (80-90°C) at least once to unlock the sweeter fruity notes that may fade when conventionally brewed.".

Anji Baicha on the market — processing language on the market most often mentions harvest, roasted, withering, and oxida. For example: "This creates a ruthless, golden harvest window of only about 20 days a year .". Cultivars such as Anji Bai Cha, Bai Ye Yi Hao, and Anji Baicha appear most often. Spring harvests dominate where season is listed.

Among listings with usable weight data, the middle of the market sits near $38.00 per 100g (USD), with many everyday options between $24.00 and $64.67.