Wulong Tea
Taiwan

Bai Hao

Oriental Beauty
Product code: CSTW-67
Add to my notebook

Easily one of the most famous teas coming out of Taiwan, Bai Hao wulong carries out a very distinctive taste (akin to muscat grapes and spices) that is due to the intervention of a very specific leafhopper (Jacobiasca formosana). 

In the summer, when the insect invades the tea gardens, the bitten leaves secrete hormones to defend themselves. Theses hormones give the leaves used for Bai Hao production their unique aromatic potential. 

Highly prized for its aromatic complexity, this lot made by our long time producer Mr. Xu possesses intoxicating aromas of cooked pears, spices and heady flowers.

Its liquor is rich and sweet evoking warm buckwheat honey. Also a very invigorating drink! 

  • Cultivar: Qing Xing Da Pan
  • Producer: M. Xu
  • Altitude: 400m
  • Date of harvest: July 16, 2019
Gaiwan technique
balance Quantity / 250ml of water
3
thermometer Temperature of infusion
90
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
30 - 45 sec
lined-clock Infusion length 2
20 - 35 sec
lined-clock Infusion length 3
30 - 45 sec
Teapot method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
90
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Concentration in caffeine 49 MgConcentration in mg / cup* of tea, on a four-grade scale
49 Mg
49 Mg
Concentration of antioxydants 1025 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1025 μmol
1025 μmol
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal
* 250ml loose teas, 100ml for matchas

Our tea advisors also recommend

Bai Rui Xiang

A worthy representative of the rock wulongs, this wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal (courgette) and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.

Lingtou Yuan Wei Dancong

A classic black wulong from Guangdong, both very suave and exotic.

Bai Hao Jingmai Organic

Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China).