Bai Mao Hou Oolong Bai Cha

The tea variety Bai Mao Hou (White-Haired Monkey) is native to Zhenghe County, Fujian Province. It was taken to Taiwan at the end of the Qing era and introduced into the northern tea region. Due to low yields and susceptibility to diseases, the variety was not popular with farmers and its plantations were gradually replaced by other cultivars; only a few old gardens in the Pinglin area remain today. However, in recent years, the attention of the tea market has been attracted by the “Oriental Beauty” made on the basis of this variety. Fluffy bud, delicate leaves, honey aroma and high quality of finished tea quickly made it both in demand and in short supply. Yes, white-haired monkeys are not easy to grow in Taiwan, they are not suitable for making spring and winter tea, but they are ideal for summer collection and Oriental Beauty technology. This sample is somewhat experimental, since elements of white tea production technology were applied during the processing.

In appearance: medium-sized, lightly twisted burgundy-brown leaves, thin stems and silvery buds. The aroma is refined, woody with floral hints. The infusion is transparent, in the process of tea drinking the shade changes from grape to yellow and then to amber.

The bouquet of the ready-made tea is exquisite, floral and berry, with notes of honey, dried fruits, champagnes and spices. The aroma is multifaceted, berry-floral. The taste is clean, soft, silky, sweetish, spicy, with berry sourness - it opens gradually and changes greatly during tea drinking.

Brew tea with hot water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 30 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.

«Bai Mao Hou Oolong Bai Cha» is a great choice for gourmets and connoisseurs: refined, exquisite and rich.