March 16, 2023
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!
- Cultivar: Qing Xing Da Pan
- Producer: M. Xu
- Altitude: 400m
- Date of harvest: July 7, 2022
Gaiwan technique
Quantity / 150ml of water
3
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length 1
30 - 45 sec
Infusion length 2
20 - 35 sec
Infusion length 3
30 - 45 sec
Teapot method
Quantity / 250ml of water
1.5
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length
4 - 5 min
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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