Bai Hao
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).
Wulong Tea
China
Lingtou Yuan Wei Dancong
Try this tea first
Product code:
CSTW-73
A classic black wulong from Guangdong, both very suave and exotic.
This tea comes from a less exploited side of the Dan Cong Mountains where crops are grown without chemicals.
Its lively and fruity liquor (guava and honeydew melon) displays intense honey and floral fragrances. Powerful in the mouth, vegetal and woody notes are supported by generous tannins.
Produced from thirty years old plants, this deep and well balanced tea offers a lot of infusions.
Its finish is long, true to its name (meaning "taste of origin"), and worthy of exceptional teas.
- Cultivar: Bai Ye Dancong
- Producer: Zhen, Xiao Long
- Altitude: 835m
- Date of harvest: April 16, 2019
Try this tea first
Gaiwan technique
Quantity / 250ml 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
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
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