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 gradually replaced 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 picking and vacuum fermentation.
In appearance: large, curved, twisted, red-brown tea shoots with silvery buds and thin cuttings. The aroma is intense, fruity and woody. The infusion is transparent, with a shade of white grapes.
The bouquet of ready-made tea is bright, multifaceted, floral and berry, with honey, spicy, biscuit, fruit and citrus notes. The aroma is intense, fruity and berry. The taste is rich, oily and sweet, with lemon sourness, nuances of spices and a refreshing finish.
Steep the tea in a hot water (90-95°C) in a teapot of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 10 seconds. After that, starting with an exposure of 2-3 seconds and increasing the time to 2 minutes, you can steep the tea up to 12 times.
Oolong "Gaba Bai Mao Hou" is a perfect choice for a gongfucha style tea. The effect is warming, moderately tonic, very harmonious.