Chi Ye Bai Ye

Spoon shaped leaf
Try this tea first
Product code: CSTW-4

This Chinese dark Wulong grown in the Phoenix Mountains (Feng Huang) presents a great example of balanced charcoal roasting: light chestnut aromas with a side of ripe fruits and a lingering flowery breath in the finish.

Made from 35 year old tea plants, it shows surprising depth in profile.

Keep some aside for further discoveries. Its aromas wonderfully evolve with time.

  • Cultivar: Chi Ye
  • Producer: M. Huang
  • Altitude: 700m
  • Date of harvest: April 27, 2022
Try this tea first
Gong fu cha 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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