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Bai Ji Guan - First Grade (AAA)
This is Premium Grade AAA Bai Ji Guan, dubbed by some as the best Oolong tea, is highly treasured by Chinese tea connoisseurs all over the world. The wonderfully complex taste and unique aroma of this fine and rare Wuyi Rock Tea will leave you craving for more!
Bai Ji Guan is one of the four famous teas (Si Da Ming Chong) that originates from the tea plants of Mount Wu Yi in China’s Fujian province. According to legend, the ‘White Cockscomb’ name of this tea was bestowed upon it by a monk, who was honoring a brave rooster who sacrificed itself to an eagle to protect his offspring. The monk gratefully buried the rooster to honor its love and courage, and above its grave, the Bai Ji Guan tea bush grew.
Bai Ji Guan is the rarest Wuyi tea because creating its final product requires immense effort and skill. Special tea masters, well practiced in the art, are needed to properly execute the processing of Bai Ji Guan. Today, there are only a few of these talented masters left and even fewer willing to process this gourmet tea. It is because of this that tea collectors highly treasure it.
Other Names: 白鸡冠/白雞冠, White Cockscomb.
Appearance: The shape of Bai Ji Guan tea leaves are similar to that of other Wuyi Oolongs; they are long, curled and twisted. However, the color differs from the regular dark brown, as these leaves are a mix of yellow and green tints.
Taste/ Aroma: The flavors of Bai Ji Guan are extraordinary. Within one cup, there are complex layers of sweet fruit-like accents, combined with a smoky honey flavor. Finishes with a sweet lingering aftertaste.
Origin: Mount Wu Yi Shan, Fujian Province, China
Harvest Period: Spring 2010
Brewing Guide: 1 to 2 teaspoon (2 grams) of tea leaves is recommended for every 150ml (5 oz) of water or fill the teapot one-third to half-full with tea leaves and water to the top. Ideal water temperature is 95°C (203°F). For the first and second brewing, leaves should be steeped for about 1 to 2 minutes. Always decant the tea into cups or a serving jug to preserve the leaves for the next brew. For Kung Fu style brewing, the first infusion is discarded immediately to wash the tea. Gradually increase steeping time for subsequent brewing. It is also recommended that you use porcelain or Yixing purple clay (Zisha) teaware. Warm the steeping vessels (cups and teapot) by rinsing them with hot water prior to brewing. Use spring or filtered water for best result.
Brewing methods vary widely by tea and individual preferences. The brewing instruction above is a only a simple guideline but will produce an excellent cup nonetheless. As with any tea, do experiment and do share with us your brewing techniques to get the best out of this tea.
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