Anji Bai Cha, a classic green tea discovered in 1930, earns its name "Bai Cha" (white tea) from the "whiter/lighter" color of fresh leaves compared to regular green tea, although it is not actually white tea. It is made from the Bai Ye Yi Hao (white leaf No.1) cultivar, which is a temperature-sensitive varietal. During the period from Qingming to Guyu, typically from April 15th to May 15th, when the temperature is still below 23°C, the tea tree undergoes a temporary "albino phase" due to inhibited chlorophyll synthesis in the buds and new leaves. However, as the temperature rises after Guyu, the leaves gradually regain their green color, becoming indistinguishable from regular green tea. Thus, only the tea harvested during the "albino phase", even if it comes from the same tree, can be referred to as Anji Bai Cha.

The tea is characterized by its high amino acid content, ranging from 5% to 10.6% depending on the product's quality, which is 1-3 times higher than many other green teas; this results in a creamy taste and rich umami. Simultaneously, its polyphenolic content is much lower than that of other green teas, leading to very little bitterness and almost no astringency.