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Hu Xiao Yan Bai Ji Guan 2015

Oolong tea from the Wuyi Mountains, China

Hu Xiao Yan Bai Ji Guan 2015 Hu Xiao Yan Bai Ji Guan 2015 Hu Xiao Yan Bai Ji Guan 2015
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These tea leaves are one of the four best kinds of yan cha which are produced in Wuyishan Mountains in Fujian. The name of Baijiguan originates in this story: The priest in Huiyuan Temple heard a rooster crowing when he was tending to the tea garden. When he went where the rooster was crowing, he found a mother hen protecting her chicks from a hawk. She died to protect her chicks. The priest felt sorry for her, and buried her in the tea garden. Next year, a tea tree whose leaves were light purple. The edges of the leaves were white and serrated. It looked like a rooster’s crest curved upward. According to legend, this is the origin of the name “Baijiguan.”

This type of tea is roasted lightly unlike an ordinary yan cha, but this tea was roasted several times in 2016 after it was produced in April, 2015. It has a clear taste, concurrently with that of long-preserved tea whose taste is very rich. That is the difference from other Bai Ji Guan.


Place of origin: Hu Xiao Yan, Wuyishan city, Fujian Province

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Origin: China

Ingredients: oolong tea

Shelf life: one year

Dimensions: 12 x 20 cm

Net weight: 20 g

Unit price: / pack

Quantity:

Cost:

$ *

*Exchange rate for informational purposes only.
We invoice in Japanese Yen.

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How to prepare

1. Warm a teapot by pouring boiling water.
2. Put tea leaves of 3~4g into the pot per water of 150cc and pour boiling water to the pot at about 95~100℃.
3. Warm pitcher or a cup by pouring the rest of boiling water.
4. Steam it in about 60 seconds. If the scum comes up in tea, take it off with the edge of the tea cover. No need to throw away the tea to wash tea leaves. Steam it in a shorter time (about 50 seconds) in second infusion because tea leaves are already open after making cups of tea for the first time. After several infusions, taste of tea is getting weak, so take ten seconds longer to steam for each cup in order to make some cups of tea equally.
5. Pour the tea into pitcher from a teapot first to make tea even, then pour it to the cups. Make sure to open the lid of a teapot to prevent it steaming too much.

The taste of tea is a matter of preference, so try infusing tea in several ways and find your favorite way to infuse.

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