EN DE

Bai Ye

bouquet

Swaddling the drinker in a veritable panoply of aroma, this Fenghuang Dancong oolong has been slowly oxidised and lightly roasted for maximised scent—the so-called 'bouquet style', in opposition to the 'traditional' stronger roasting. The gnarled boughs of eighty-year-old tea trees on Fenghuang mountain sprout bright foliage, the 'white leaves' that give this tea its name. As they are twisted to and fro, they develop a character that truly deserves the name of 'bouquet': a creamy body and flavour nest the florality of rose, the nuttiness of sesame, and the fruitiness of fresh watermelon. A refreshing delight for the senses, this is the tea you could replace the summertime ice cream with.

For a woodier, more roasted version, compare our Bai Ye Traditional.

  • ORIGIN:  Tianzhukeng, Fenghuang, Chaozhou, Guangdong, China
  • MEANING:  White leaf (bai ye)
  • CULTIVAR:  Bai Ye Dan Cong
  • AGE OF TREE:  Appx. 80 years old
  • HARVEST TIME:  March 2020
  • ALTITUDE:  750 metres
  • TASTE:  Cream, sesame, watermelon


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

SHIPMENT LIMITATIONS TO USA

 

Due to the increasing spread of the COVID-19 virus shipment to the USA is currently possible only for some types of parcel.

Should your order be affected, we will dispatch the parcel as soon as the restrictions are removed.