 |
Bai Ji Guan
White Cockscomb
Late Spring 2009
- Wu Yi Shan yan cha
- Fujian Province, China
- 60% oxidation
- Light roasting
- Open twist style leaf: medium-length leaves
- Matte brown/gold/amber dried leaf
- Creamy, chewy body
- Pleasant, fresh, natural vegetal aroma
- Clear amber-yellow liquor
|
| 1/4 LB | 1/2 LB | 1 LB | Sample |
$62.00
| $124.00
| $248.00
| $8.00
|
|
Bai Ji Guan is one of the more distinctive yan chas in appearance. The fresh leaf from this named varietal tea bush has a light, yellowish-green color, and the absence of dark green in the fresh leaf is apparent in the finished tea as well. Bai Ji Guan displays a composite of hues of browns, gold and greenish gold. In the cup, the liquor is light, sweet and satisfying and has a wonderful, almost chewy, mouth-filling richness. The flavor of Bai Ji Guan over the course of several steepings gave us flavors reminiscent of cream and brown butter, and subtle vegetal hints of celery, artichoke, and fresh steamed greens. This yan cha is more feminine in nature than big, robust yan chas such as Tie Lo Han and Shui Jin Gui but it should not be dismissed for this reason. This rare and lovely tea is unique among yan cha and is a true connoisseur's choice.
Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 2-3 heaping teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 190° - 200° F
Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 2-3 Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 190° - 200° F |
|
