Bai Rui Xiang
Scent of Daphne
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.
Its finish is exquisite and extends well beyond our expectations. Hmmm Hmmm!
For our recommendations for gourmet tea pairings, have a look at this blog.
- Cultivar: Bai Rui Xiang
- Producer: M. Li
- Altitude: 500m
- Date of harvest: May 15, 2019
- 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.
- 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.
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Chi Ye Bai Ye
This dark wulong from Phoenix Mountains (Feng Huang) is a a very great example of balanced charcoal roasting: light chestnut aromas with a side of ripe fruits and a lingering flowery breath in the finish.
Tong Tian Xiang
Making its first apparition on our list this year, this dark wulong from the Phoenix Mountains (Feng Huang) is named after its cultivar, the Tong Tian Xiang (litt. “Heaven’s scent”).




