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“I had some of this tea tonight. Amazing. Of the Wu Yi cliff teas it is certainly my favourite. I am fortunate to have a small stock of “mother tree” Bai Ji Guan leftover from my supplier in Taiwan....” Read full tasting note
“This is one tea that I deeply enjoyed. So far this year, this tea is number 1 on my list. Too bad we are not sure where it came from. We will keep you posted if we find out any details.” Read full tasting note
“One of the 5 rarest and most famous Wu Yi Oolongs and it’s easy to see why. Online, it’s described as being the rarest, because the process requires such high skill that most people won’t even...” Read full tasting note
One of the 5 rarest and most famous Wu Yi Oolongs and it’s easy to see why.
Online, it’s described as being the rarest, because the process requires such high skill that most people won’t even attempt to create it.
I don’t know what brand or what year this Oolong was harvested, but I will ask my friend who gave it to me.
(It’s pricey and rare, so he only spared me 3 grams of it, but that 3 grams was little enough to get upwards of 8 infusions, in a small Yi Xing teapot)
The complexity of this tea makes it hard to describe, but that’s also is what makes it such a treasure. Unlike most Wu Yi’s, the leaf is not a deep dark brown.
Dry Leaf:
This Bai Ji Guan was a medium brown, almost cherry like color with spots of olive green. A truly beautiful and distinct leaf, unlike any I’ve ever seen. The leaf style is typical Wu Yi, large curly, these were not particular long and wiry, but shorter and wider.
Dry leaf aroma: Smoky, hint of some kind of wild fruit.
After rinse aroma: Passion fruit, floral, soap-ish (good in this tea)
First infusion: 15 seconds. WOW. The flavor is incredible, it might have been even slightly over-steeped at 15s, but the initial fruitiness is unmistakable. Followed by a slight smokiness. And then comes the sweet finish, and what a lingering sweet finish. I noticed that 5 minutes after, it was still there and you only really realize it after you forget that it’s there-if that makes sense.
I won’t bore you guys with the details but I went on to steep this tea many times for my friends and each time, something unique, different, distinct and most of all, delicious.
We don’t currently carry this Oolong (but we do have 2 grades of Da Hong Pao) but we might in the future. So if you ever get your hands on some, savor it and treasure it…and send me a few grams ;)
I had some of this tea tonight. Amazing. Of the Wu Yi cliff teas it is certainly my favourite. I am fortunate to have a small stock of “mother tree” Bai Ji Guan leftover from my supplier in Taiwan. I haven’t procured more for my company because it wasn’t popular enough and is too expensive. But it is definitely one of the best teas we have carried for aroma (apricot and honey), flavour (apricot, almost sweet, and clean) and chi (a powerful wallop). All around, an excellent tea. If our company grows, perhaps I will consider stocking it once again…
One of the 5 rarest and most famous Wu Yi Oolongs and it’s easy to see why.
Online, it’s described as being the rarest, because the process requires such high skill that most people won’t even attempt to create it.
I don’t know what brand or what year this Oolong was harvested, but I will ask my friend who gave it to me.
(It’s pricey and rare, so he only spared me 3 grams of it, but that 3 grams was little enough to get upwards of 8 infusions, in a small Yi Xing teapot)
The complexity of this tea makes it hard to describe, but that’s also is what makes it such a treasure. Unlike most Wu Yi’s, the leaf is not a deep dark brown.
Dry Leaf:
This Bai Ji Guan was a medium brown, almost cherry like color with spots of olive green. A truly beautiful and distinct leaf, unlike any I’ve ever seen. The leaf style is typical Wu Yi, large curly, these were not particular long and wiry, but shorter and wider.
Dry leaf aroma: Smoky, hint of some kind of wild fruit.
After rinse aroma: Passion fruit, floral, soap-ish (good in this tea)
First infusion: 15 seconds. WOW. The flavor is incredible, it might have been even slightly over-steeped at 15s, but the initial fruitiness is unmistakable. Followed by a slight smokiness. And then comes the sweet finish, and what a lingering sweet finish. I noticed that 5 minutes after, it was still there and you only really realize it after you forget that it’s there-if that makes sense.
I won’t bore you guys with the details but I went on to steep this tea many times for my friends and each time, something unique, different, distinct and most of all, delicious.
We don’t currently carry this Oolong (but we do have 2 grades of Da Hong Pao) but we might in the future. So if you ever get your hands on some, savor it and treasure it…and send me a few grams ;)
Sounds amazing!