Anji Bai Cha vs Sencha

Anji Bai Cha

Despite the name, Anji Bai Cha is a green tea made from a rare cultivar whose pale spring leaves give it the 'white' label. The cup is delicate and refreshing, with a distinctive orchid floral note, mild chestnut sweetness, and a silky light body. It is gentle, low in bitterness, and approachable for green tea newcomers.

Sencha

Sencha is Japan's everyday green tea, made by steaming the leaves to lock in a vivid green color. The cup is fresh and grassy with a pleasant vegetal depth, a gentle sweetness, and a clean, slightly brisk finish. Higher grades from the first harvest (shincha) add a softer, more umami-rich body. It pairs naturally with food and handles a second steeping well.

Anji Bai Cha

Water temperature

80–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Sencha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Anji Bai Cha

Low caffeine — roughly 15–30 mg per brewed serving

A gentle lift that rarely interferes with rest.

Sencha

Medium caffeine — roughly 15–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Anji Bai Cha

China · Zhejiang

Anji county in Zhejiang is the only origin of this cultivar, harvested in a short early-spring window.

Sencha

Japan · Shizuoka

Shizuoka is Japan's largest tea-producing region, with Uji and Kagoshima also famous for sencha.