“Fenghuang Oolong Bai Cha” is a white tea made from the shoots of the Taiwanese cultivar Ооlong.
In appearance: large, light leaves of sandy-brown shades with long cuttings. The aroma is restrained, floral-herbaceous. The liquor is transparent, with a light green shade.
The bouquet of brewed tea is fresh, floral-herbaceous with hints of mint, raspberry leaf and citrus. The aroma is tender, floral-herbaceous. The taste is dense, silky, sweetish, with berry sourness and a long lemon-mint finish.
Steep the tea in a hot water (90-95°C) in a porcelain gaiwan or a porous clay teapot. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps (just for 3-5 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
