Baihao Wulong is a rarity among the Wulong teas and very noble and full of flavour.
Baihao Wulong is processed in the same way as Oriental Beauty but the tea leaves are not infested by the small cicada Jacobiasca formosana. If a plant is infested, the tea plant secretes an attractant as a defence mechanism to attract the natural enemy of the cicada, a spider. This changes the ingredients in the leaves and, if processed correctly, results in the typical honey scent. Despite this difference, this Baihao Wulong is an exceptional tea which would pass as Oriental Beauty in a blind tasting.
The processing has its origin in Dongding. The difference to Oriental Beauty is that the tea is processed in the Dongding style. One waits longer until the leaves are a little riper. This makes the aroma more full-bodied. Our Baihao Wulong is also lightly roasted, which is not done at all with Oriental Beauty.
The distinctive honey-scented aroma of an Oriental Beauty depends above all on the degree of infestation of the small cicada – and of course on the processing. This Baihao Wulong shows practically no infestation, but was very well processed. The infusion colour is deep orange and the aroma is very strong from the first infusion. If you first rinse the gaiwan with hot water and then put the tea into the warm, dry gaiwan and smell it, you will be captivated by the beguiling, strongly sweet and fruity aroma. Already at the first infusion, the character of the tea becomes clear. A heavy and spicy sweetness of honey aromas, remotely comparable to an ice wine, too complex to do justice to the fullness and peculiarity of the tea with a description. You have to experience the charm of Baihao Wulong for yourself to get a picture of it.
This tea has a light roast. The roasting intensifies and refines the tea’s own aromas without masking the tea’s character. This is the high art of roasting, which is masterfully expressed in this Baihao Wulong.
Due to the traditional processing, it can be stored without any problems and without losing its aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest time: Summer 2021
Aroma: Sweet, fruity and spicy, strong honey aromas
Oxidation: approx. 60%
Terroir: Lishan, Lugu Xiang, Nantou, Taiwan
Temperature: 90-100° C
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 especially suitable for infusion in a large cup or a larger pot as it is very rich. It does not need to be poured off, but lets the tea leaves sink to the bottom.
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