Bai Baoshi

Devotees to the sweet and nutty Anji Bai Cha have something to get excited about. This green tea from Guizhou province has been made with the albino Bai Ye Yi Hao cultivar used to make Anji Bai Cha and hence takes 'bai' (meaning 'white') as its first name. What differentiates the two: rather than being shaped into thin spindles, the bud and leafy triads composing this tea have been tightly coiled, unravelling slowly with every brew. Imbuing into its taut and pale liquid a gentle minerality and milkiness, with notes of sweet corn and mild Brazil nut. It is assuredly a quaffable tea with a sweet and light aftertaste that keeps one going back for more.
  • ORIGIN:  Guizhou, China
  • MEANING:  White gem (bai baoshi)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  27 March 2023
  • TASTE:  Sweet corn, mineral, Brazil nut
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10.00 € 10.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4-5 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.