EN DE

Bai Ye

bouquet

Swaddling the drinker in a veritable panoply of aroma, this Fenghuang Dancong oolong has been slowly oxidised and lightly roasted for maximised scent—the so-called 'bouquet style', in opposition to the 'traditional' stronger roasting. The gnarled boughs of eighty-year-old tea trees on Fenghuang mountain sprout bright foliage, the 'white leaves' that give this tea its name. As they are twisted to and fro, they develop a character that truly deserves the name of 'bouquet': a creamy body and flavour nest the florality of rose, the nuttiness of sesame, and the fruitiness of fresh watermelon. A refreshing delight for the senses, this is the tea you could replace the summertime ice cream with.

For a woodier, more roasted version, compare our Bai Ye Traditional.

  • ORIGIN:  Tianzhukeng, Fenghuang, Chaozhou, Guangdong, China
  • MEANING:  White leaf (bai ye)
  • CULTIVAR:  Bai Ye Dan Cong
  • AGE OF TREE:  Appx. 80 years old
  • HARVEST TIME:  March 2020
  • ALTITUDE:  750 metres
  • TASTE:  Cream, sesame, watermelon


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

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