+Tea
Bai Ye
bouquet
Swaddling the drinker in a veritable panoply of aromas, 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
- Quantity: 6g / 500ml
- Water temperature: 90°C
- Infusion time: 5 min
- 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.
