A method for evaluating the caking property of sodium hydrogencarbonate crystal particles, characterized in that sodium hydrogencarbonate crystal particles are hermetically sealed in a packaging material having a water vapor transmission rate of at least 3 g/(m2·24 h) (at 40° C. with a relative humidity difference of 90%) as stipulated in JIS K7129 and left at rest at a temperature of from 17 to 35° C. at a carbon dioxide gas concentration of from 0.03 to 0.05 vol % at a relative humidity of from 40 to 95% for from 2 weeks to 3 months, and the proportion of agglomerated sodium hydrogencarbonate crystal particles is determined to evaluate the caking tendency. A novel test method for evaluating the caking property of sodium hydrogencarbonate crystal particles, capable of providing results of the caking property test with high reproducibility, quantitatively with high versatility, can be provided.