Along with Da Hong Pao, Bai Ji Guan (White Cock's Comb) is among the four most famous yan cha from the Wu Yi Shan region. This uncommon tea makes a striking visual impression with its pale yellow-green leaves fringed in chestnut that instantly set it apart from any other tea. The liquor is yellow-gold. The infusion has a strongly fruity aroma; there's an almost chocolate and candy-like sweetness in the fragrance. On the palate, more florals come into play. Despite the pale color this tea has a pleasingly substantial texture that contributes to its sweet, long-lasting finish.

Due to limited production it's hard to find authentic Bai Ji Guan and even harder to procure a great one, so we are excited to offer you a rare opportunity to experience the qualities that have made this tea renowned for centuries among Chinese tea cognoscenti.

PREPARATION:
Wuyi Oolong teas are known for it bold and intense complexities, usually, to take advantage of its true full bodied greatness, Wuyi teas are usually brewed aggressively, some times resulting in too much astringency and overpowering intensity. The Bai Ji Guan has one of the least aggressive nature of all Wuyi Oolongs so we encourage you to enjoy it as if you are sitting in Wuyi Shan drinking tea by the spring!

Don't be afraid to use a bit more leaves and use near boil water for multiple short infusions. For a more classic brew, use a gaiwan (steeping cup). Allow approximately 5-6 grams of leaf and infuse with near-boiling water for 2 to 3 minutes. Re-steep several times, gradually increasing infusion time. Always adjust time, temperature and quantity of leaves use according to your own preference.

PREPARATION:
Wuyi Oolong teas are known for it bold and intense complexities, usually, to take advantage of its true full bodied greatness, Wuyi teas are usually brewed aggressively, some times resulting in too much astringency and overpowering intensity. The Bai Ji Guan has one of the least aggressive nature of all Wuyi Oolongs so we encourage you to enjoy it as if you are sitting in Wuyi Shan drinking tea by the spring!

Don't be afraid to use a bit more leaves and use near boil water for multiple short infusions. For a more classic brew, use a gaiwan (steeping cup). Allow approximately 5-6 grams of leaf and infuse with near-boiling water for 2 to 3 minutes. Re-steep several times, gradually increasing infusion time. Always adjust time, temperature and quantity of leaves use according to your own preference.