Bai Rui Xiang is new Wuyishan tea variety. It is produced in the Wuyishan Mountains near the Tongmoguan natural reserve. This variety gets its name due to the flavor that is similar with Chinese famous plant (Bai Rui Xiang, Daphne odora). The producing technology includes hot roasting and strong fermentation, but the tea does not loose nice floral flavor.
The dry tea consists of medium size, curved dark brown leaves and fragments. The aroma is warm, corny and berry. The clear liquor has nutty tint.
The bouquet of brewed tea is warm, spicy, elegant, with woody, berry and biscuit tones. The aroma is rich, deep and long lasting. The taste is rich, silky, sweetish with slightest berry sour nuance. The long lasting aftertaste is very rich.
Bai Rui Xiang is brewed with 95-100°С water in the gaiwan or yixing teapot for fermented oolongs. Take 6 grams per 100 ml volume vessel. Make quick infusions (5-7 seconds) and increase the infusion time gradually. It can be brewed 8-9 times.
This is an excellent ceremonial oolong for cold season. It has mild, round taste and gorgeous flavor. It warms, relieves tension, calms mind and relaxes body.
