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Bai Rui Xiang

Oolong Tea from China

Our Bai Rui Xiang is highly aromatic with a rich body.

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Our Bai Rui Xiang is highly aromatic with a rich body. This lighter ‘cliff’ tea has a flavour reminiscent of red berries and grape skin. This is balanced against floral, vanilla and mineral notes that leaves a velvety feeling on the palate and a persistent sweetness.

Yan cha or ‘cliff tea’ is synonymous with the Wuyi mountain area. The oolong teas produced here carry a distinctive mineral flavour due to the rocky terrain in and around the tea gardens. 

Origin: Da Shu Keng Garden, Wuyishan, Fujian province, China

Flavour profile: Rich | Floral | Fruit

Processing highlights: Bai Rui Xiang is an early ripening cultivar and one of a number of Wuyi oolong cultivars. Our tea maker refers to this tea as a Wuyi Pinzhong. These teas have been introduced to the region from other tea growing lands or created as a result of hybridisation in the 1990’s. These teas are considered to possess a high aroma and have been subject to a light-medium roast over 3 occassions.  in finishing the tea. This is contrasted to Wuyi Mingcong (e.g., Da Hong Pao or Rou Gui) that have a strong body and are typically medium to high roasted to bring this characteristic to the foreground.

Harvest: 25.04.2022

Cultivar: Bai Rui Xiang

Tea Master: Ms Chen

Wuyi Shan is a mountainous area that is naturally protected and provides favourable growing conditions. The region has relatively high humidity levels, high rainfall and fog is common.

Tea has been produced in Fujian province for well over 1,600 years. Fujian produces five different categories of tea, most of which originated in the province.

Elevation: 500m

Our Bai Rui Xiang has a medium-body that is smooth and well-balanced. Flavours reminiscent of red berries, plum, wood and tobacco make this a decadent drinking tea. This liquor leaves a definite creaminess in the mouth and a finish that is sweet and long. 

This tea pairs particularly well with spicy and salty foods such as cold cuts, smoked fish and cheese. This tea would also be a great choice to end a meal paired with a single-origin dark chocolate with red berry characteristics (e.g., Australia or Madagascar).

Leaf appearance: Uniform brown-black leaves rolled strip style

Aroma: Highly aromatic with a warm toast aroma combined with a bouquet of mineral, floral and spice notes.

Liquor colour: Brilliant red-orange

Brewing & Storage

Store in an airtight container away from light, heat and moisture. 

Brewing Method Amount Temperature Time Infusions
Western 2-3g / 150mL 90˚C-95˚C 2-3 min 3
Gong Fu Cha 4-6g / 150mL 90˚C-95˚C First brew: 20s Subsequent: 20-50s 6+
Cold Brew 9g / 500mL Refridgerate Overnight (approximately 8hrs) 2+