Anji bai cha (Chinese: 安吉白茶) or Anji white tea is a green tea produced in Anji County, Zhejiang Province, China.
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 although it is a green tea. The long, narrow leaves are yellow in colour and have a recognisable fold along the length of the leaf.
A 2010 study found that the tea is high in polysaccharides which can inhibit the hemolysis of blood cells.