2018 Bai Hao spring pluck oolong tea

Bai Hao Spring Pluck

$23.50$180.00

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Oolong Tea

 

Bai Hao (Oriental Beauty)

 

Appearance: top two leaves and a bud; slightly curled strip-style shape. Bai Hao ( and Boazhong, too) are unique among oolongs because of their degrees of oxidation and their leafy, un-roasted style. The leaf is a visually pleasing mixture of textures and colors: dark and chestnut browns, some russets and golds, and plenty of characteristic white tip or buds.
Style/Shape: slightly-curled, leafy tea is comprised of a ‘top two leaves and a bud pluck. Our Bai Hao has slender leaves and is comprised of nicely shaped, twisted leaves with a little open leaf mixed in.
Plucking Style: hand-plucked
Oxidation: 60-70% oxidation
Roasting: un-roasted
Flavor: Bai Hao is a mild tea – it has no grassy or green or floral or roasted flavors. And it has absolutely no astringency. This tea is sweet and soft, suggestive of rich tastes such as chestnuts, apricots, peaches and honey.
Aroma: the aroma has a slight aroma of tree bark, mushroom and biscuit.
Liquor: deep amber color in the cup with some gold highlights

 

Wenshan District
Pinglin Tea Harvesting Area
Taipei County, Taiwan
Garden Elevation: 2,600 feet

2018 Late Spring Pluck
(early May)

 

Western-style steeping in a medium-large teapot 20-32 ounces:

 

Use 1 Tablespoon (2-3 grams) of tea per each 6 oz water
Add hot water to start the 1st steeping
Re-steep 2-3 infusions at 2-3 minutes each
Water temperature should be 180°F-195°F

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 2 Tablespoons (4-6 grams) of tea per each 6 oz water
Add hot water to start the 1st steeping
Re-steep 4-6 infusions (or more!) at 35 seconds to 1 minute each
Water temperature should be 180°F-195°F

Note:

While oolongs are traditionally ‘rinsed’ before being steeped, Bao Hao and Baozhong do not require rinsing.

 

Note On Steeping Ooolong:

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This practice works best when the leaf is steeped in a small vessel, but it also works reasonably well using a large teapot. Please refer to our steeping instructions for details.

A little south and west of the capital city of Taipei, three tea growing counties – Taipei, Hsinchu and Maioli – produce Taiwan’s most famous oolong tea: Bai Hao. This tea is also known as Oriental Beauty or White Tip oolong, and should not be confused with Bai Hao Yin Zhen, commonly known as Yin Zhen, a gorgeous white tea from Fujian Province, China.

Taiwan’s Bai Hao is the original, early-pluck, most prized grade of oolong. For decades, this tea was sold generically to Western tea buyers as simply ‘Formosa Oolong’.

However, this particular Bai Hao is made by an esteemed teamaker who also makes our stunning Baozhong oolong. Making both of these teas well requires very practiced tea making skills and complete control of one’s processes, as Baozhong is the least oxidized of all oolongs and Bai Hao is the most oxidized. One tea could not be more different from the other.

Our Bai Hao comes from very well managed tea gardens, and the finished leaf is as beautiful to look at as the tea is delicious to drink. These tea gardens have a very favorable location – they receive plenty of rain and frequent cool ‘foggy’ conditions that are beneficial to the health and vigor of the tea bushes.

Bai Hao (and Baozhong, too) is a very unique oolong tea. While some oolongs from Mainland China and Taiwan are semiball-rolled (and feature varying shades of green color and a greenish taste,) other oolongs are single, strip-style leaves (that feature varying degrees of roasting and have a dark taste). However, Bai Hao ( and Baozhong, too) are unique among oolongs because of their degrees of oxidation and their leafy, un-roasted style.

This lovely, slightly-curled, leafy oolong is comprised of a ‘top two leaves and a bud  pluck. Our Bai Hao is hand-plucked – its slender appearance is comprised of nicely shaped, twisted leaves with a little open leaf mixed in. The leaf is a visually pleasing mixture of textures and colors: dark and chestnut browns, some russets and golds, and plenty of characteristic white tip or buds.

Bai Hao is a mild tea – it has no grassy or green or floral or roasted flavors. And it has absolutely no astringency, especially this year. The Bai Hao this season is a ‘vintage’ harvest due to the incredible weather that provided nearly-perfect maturation on the plant prior to manufacture. This tea is a beautiful example of itself, and is sublime!! This tea is sweet and soft, suggestive of rich tastes such as chestnuts, apricots, peaches and honey. The aroma has a slight aroma of tree bark, mushroom and biscuit. The tea liquor is a deep amber color in the cup.