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“Anything special, not really, but it is well made and according to the description all hand processed. A for effort and B for the finished product. I remember Bai Lin being a little darker than...” Read full tasting note
Bai Lin Gong Fu is testament to craftsmanship and excellent harvest. This rare tea is completely handmade. Hand picked, hand screened and winnowed, and hand twisted. The amount of work that goes into this tea is astounding. The golden-orange leaf buds yield an exceptionally smooth and rich tea that is both delicate and robust at the same time.
The tea is processed in Bai Lin after being harvested on a nearby farm in Fuding. The whole area is part of Fujian, one of the most important tea producing provinces of China alongside Yunnan. Bai Lin Gong Fu has been produced for over 150 years in this handmade style. Gong Fu means, great, disciplined skill.
The initial impression of the tea is that it is truly special. A high quality tea will have strong grounding qi from well maintained land, and strong active qi from the human hands that prepared it. And the more facets of the process that are carried out by humans the better, at least in terms of quality and vibrance. This is a tea in which the qi and artistry is clearly evident.
There are flavors in this tea that harken back to ancient times, it seems. There are notes of earthy sweet vegetables like yam, chocolate, and tobacco. And the feeling of drinking Bai Lin Gong Fu is that of taking a journey. There is a robust delicacy to this tea, and in the notes from my first tasting of this tea I wrote cryptically, “golden-feather.”
Bai Lin Gong Fu should brew with 195 degree water with short infusions. 15 seconds for the first infusion, doubling each time. The resulting brew is a clear amber with superb texture and an evolving profile
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Anything special, not really, but it is well made and according to the description all hand processed. A for effort and B for the finished product. I remember Bai Lin being a little darker than this blondish presentation but the leaf is uniform, fuzzed and fragrant Brewed gongfu in a small teapot with a quick rinse, then I married 2 steeps together to be able to read the morning news. Refreshing, smooth, mild cocoa, fig, no aftertaste. straight up red tea. There is a most noticeable kick after 15 minutes which is non jarring so I just road the wave.
I think you’ve probably tasted better ones than I have, but Joseph Wesley’s Bai Lin is excellent and though Shangs Tea is dry, it has the same characterisitcs of a white tea which makes it impressive. I’ve heard good things about Teavivres and Yunnan Sourcing’s offerings for Bai Lin as well.
Will give the other sites a shot at turning me on to this tea, had some in Queens at 2 different tea houses and liked it but was not overly impressed but Teavivres and YS do have some yummy selections.