March 30, 2023
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!
- Cultivar: Bai Rui Xiang
- Producer: Mme Huang
- Altitude: 500m
- Date of harvest: May 16, 2022
Try this tea first
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
20 - 30 sec
Infusion length 2
10 - 20 sec
Infusion length 3
20 - 30 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
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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