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Bai Ye Bouquet Style

Bai Ye Bouquet StyleBai Ye Bouquet Style

Bai Ye is a very exceptional Dan Cong Oolong from Fenghuang. Bai Ye Dan Cong is a subspecies of Shui Xian and is characterized by its special tea leaves. These are rather white than green. This is because Bai Ye like Bai Ji Guan or Anji Bai Cha is an albino variety. Due to a natural genetic change, these teas have lighter tea leaves with less chlorophyll and a high content of amino acids. The tea is characterized by a sweet and flowery aroma which reminds a bit of lilies. Phoenix single tree, as this type of Oolong is also called, can be infused several times. The tea leaves for this extraordinary tea come from 80 year old tea trees growing in the mountains of Fenghuang at an altitude of 750m.

Dan Cong Oolong is grown on the slopes of the Pheonix mountains around the city Fenghuang together with other crops and is partly wild. Through this high biodiversity are pest naturaly controlled and the use of pesticides is unnecessary. The Phoenix Mountain range extends between a height of 300 and up to 1500m. The climate with an average temperature of 22°C is considered mild.

Tea production in Chaozhou has a thousand year old tradition and the historical knowledge of the art of tea is passed on from generation to generation. This tea is grown by a family runed bussines from Fenghuang and thanks to a centuries-old knowledge processed to a superior oolong. The whole family is involved in the harvest and also in the entire tea production. The tea is still traditionally processed like in times of Lu Yu: The leaves are withered and dried in bamboo trays and then roasted over charcoal fire.

The light oxidation and gentle roasting gives the tea its typical bouquet aroma. In order to preserve this aroma for a long time, this tea is stored refrigerated at Teamania.

Harvest: Spring 2020
Taste: Fruity and sweet.
Oxidation: appx. 30%
Origin: Tian Zhu Keng, Chaozhou, China.
Preparation: Per serving 5g, temperature 95°C, time 15s. Rinse leaves gently with hot water before infusing.