Wulong Tea
Taiwan

Bai Hao

Product code: CSTW-67
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This is a new lot of this famous wulong made by Mr. Xu in Taiwan, highly prized for its aromatic complexity. Composed of many buds and small leaves, it possesses intoxicating aromas of cooked pears, spices and heady flowers. Its liquor is rich and sweet evoking warm buckwheat honey or caramelized root vegetables. A satisfying daily drink, for its invigorating effect and its flavors!

  • Cultivar: Qing Xing Da Pan
  • Altitude: 400m

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
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal
Concentration of antioxydants 1025 μmol Concentration in μmol / cup of tea, on a four-grade scale
1025 μmol
1025 μmol
Concentration in caffeine 49 Mg Concentration in μmol / cup of tea, on a four-grade scale
49 Mg
49 Mg

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Bai Hao 2008

Aged for almost ten years, this wulong from Mr. Xu is sure to charm all admirers with the scent of brown sugar that emanates from its blend of whole leaves and fine silver buds. In infusion flavours of bark and roasted coffee dominate the aromatic spectrum. Its liquor, clear and mineral, retains a certain vitality despite its years of dormancy. Buckwheat (honey) and butter caramel notes enhance the slightly spicy pastry aspect of this tea from the North West of Taiwan.