Bai Rui Xiang

Scent of Daphne
Try this tea first
Product code: CSTW-48

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

Its finish is exquisite and extends well beyond our expectations. Hmmm Hmmm!

Try this tea first
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
20 - 30 sec
lined-clock Infusion length 2
10 - 20 sec
lined-clock Infusion length 3
20 - 30 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
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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