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Bai Ye

traditional

A deviation from most Dancong, this Bai Ye may rather recall the spicy-fruity character of a rolled Taiwanese oolong in its lighter and floral aromas, evoking cantaloupe and lemon—but its roastier side is unmistakable: black cherry syrup, caramelised nuts, and aromatic wood confirm its provenance in southern China. But not only were these leaves harvested from the Dancong birthplace of Phoenix Mountain, but also from old tea trees. The pale buds these venerable plants produce lends them the name 'Bai Ye', meaning 'white leaf'; a pretty irony, then, that they transform into the deliciously dark tea before you.

For a fruitier, creamier version, compare our Bai Ye Bouquet.

  • 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:  Cantaloupe, wood, black cherry


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.

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