Bai Ji Guan
$27.00 – $96.00 — available on subscription
Along with Da Hong Pao, Bai Ji Guan (White Rooster’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. 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 floral notes 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 lovers.
Fujian, China: Fujian is a coastal province in southeastern China where the finest oolong, white, and jasmine teas are produced. According to the written record, teas have been produced there for well over 1,600 years. Growers currently produce five different categories of tea, most of which originated in the province.
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 natures 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 boiling water for multiple short infusions. For a more classic brew, use a Gaiwan. Allow approximately 5-6 grams of leaf and infuse with near-boiling water for 2-3 minutes. Re-steep several times, gradually increasing infusion time. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.