Wulong Tea Taiwan
favourite François's

Bai Hao

Oriental Beauty
Product code: CSTW-67

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!

Gaiwan technique
balance Quantity / 150ml of water
3
thermometer Temperature of infusion
95
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
95
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 antioxidants 1025 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1025 μmol
1025 μmol
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles
* 250ml loose teas, 100ml for Matchas

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