Bai Hao Oolong Tea


Availability: In stock

Bai Hao: Oolong.
Translation: White down.
Alternative name: Oriental Beauty, Fancy Wulong, Dong Fang Mei Ren (also known as Oriental Beauty, White Monkey Oolong, Bai Hao or White Tip Oolong)
Production area: Hsinchu, at an altitude of 500 to 2,000 feet ( 150 to 600 m).
Harvest season: June to July.
Cultivar: Qing Xin Dapan
Character: Originally devised to compete with popular Darjeeling teas, this tea is only picked once a year, at the end of summer. Its special character depends on jassids (common leafhoppers) who bite the leaf. The liquor has the appearance and strength of a black tea but the complex fragrance of an oolong.
Brewing Tips: Brew 2.5-3g (0.09-0.l0 oz) in 200ml (7fl oz) water at 85°C (185°F) to give multiple short infusions.
Recommended infusion method and accessory: The gong fu cha technique and a zhong or teapot.
Tasting notes: The fine, dark-red twisted leaves dotted with numerous silver buds delight the eye even before they release any aroma. The aromatic complexity of the bouquet mingling honeyed, floral and fruity notes announces more smooth delights to come. The coppery, remarkably clear liquid is full and velvety. The mouthfeel opens on a note of orchid and muscat grape followed by a harmonious succession of aromas of apple, nutmeg, autumn honey and exotic wood. It is a treasure trove of seemingly endless delights.


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Product Description

The hint of muscat grape that characterizes the taste of this tea is the effect of a tiny insect, Jacobiasca formosana. When the plant is bitten by this insect, it defends itself by secreting a specific hormone. The aromatic potential of the hormone is then released by the intensive oxidation of the leaves, which can reach 50 percent to 60 percent. To take advantage of this insect, gardens must be located at low altitudes with sufficiently warm temperatures. The insect only attacks during the summer season, and only the bitten leaves are picked.

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