Bai Ji Guan is a rare rock teas. The name means translated “white cockscomb”. Like most teas with a extraordinary name also this tea got it’s legend which led to the name. The legend has it that the name of this tea was given by a monk in memorial of a courageous rooster that sacrificed his life protecting his chick from an eagle. Touched by the display of courage and love, the monk buried the rooster and right on that spot, the Bai Ji Guan tea bush grew.
The almost inaccessible tea growing area makes industrial production virtually impossible and so this tea is still harvested by hand. The manufacturer also produces out of conviction purely biological. This is also promoted by the government since Wuyi Shan is a UNESCO World Heritage Site and it should remain like this. The Wuyi mountain range stretches at an altitude between 200 and up to 2058m and have a mild climate with an average temperature of 21°C.
Production in Wuyi has a thousand years of tradition and the historical knowledge about the art of tea is passed down from generation to generation. This especial type of tea is grown by the family of Chen Wuyi Shan and thanks centuries old knowledge processed into a Oolong of it’s own class. So it’s no surprise that recently two teas of the Chen family won the first place (with Rou Gui
) and also the second place (with Shui Xian
) in the Wuyi Yan Cha Championships. The Chen familyproduces it’s teas very traditionally: The tea is dried and withered in baboo trays and finally roasted over charcoal fire in bamboo baskets.
The extraordinary cultivar paired with a very light roasting (compared to other Wuyi Oolong) makes this Bai Ji Guan an exceptional tea. The aroma is unlike any other Wuyi Oolong. It reminiscent much more of early harvested (Ming Qian) green or yellow tea.
Taste: Mineral with a fruity scent
Oxidation: approx. 50%
Roasting: very light
Origin: Qing Shi Yan (Zheng Yan), Wuyi, China
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not need to be poured off, but simply lets the tea leaves sink to the bottom.
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