Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
白葉王鳳凰單欉烏龍 Bǎiyè wáng “White Leaf King” Phoenix Dān Cóng “Single Bush/Grove” Oolong tea from 烏岽山 Wūdōngshān in the 潮州 Cháozhōu region of northeastern 廣東 Guǎngdōng province, China.
A fantastic and truly unique tea from the mountains of Wūdōngshān, Bǎi Yè Wáng, as the poetic name alludes to, is comprised of leaves from a stand of tea bushes that produce lighter, golden tea leaves. The leaves are longer and more slender than many of their other dān cóng counterparts, and when oxidized, curl and darken into a beautiful wiry coil, spangled in green, yellow, red, and dark amber hues.
The flavor of this tea is unlike many of the teas produced on Wūdōngshān, with a complex swirl of peach and papaya, gingerbread and honeysuckle. The finish is long and the mouthfeel is softer, less astringent than the more floral dān cóng oolongs of the region. When brewed light, it is sweet and crisp. When brewed in the traditional 潮州工夫茶 Cháozhōu gōngfū chá manner, it becomes a powerhouse of flavor, texture, and long lingering taste.
Brewing Suggestions
One can approach brewing this tea in a variety of ways. For lighter brews, a suggested 3-5 grams for a 120-180 ml (~4-6 oz) teapot or gaiwan, with the first steeping going into the vessel at near boiling (~98C (210F)) for about 1-2 minutes. For more robust (Cháozhōu-style) brewing, consider almost doubling the amount of tea to 5-8 grams, and increase the steep time for 2-3 minutes, while maintaining the water temperature at near boiling. For the following two to three steepings, consider increasing the temperature minimally and reduce the steep time. By steeping four and beyond, maintain the temperature and increase the time progressively. Optimally, you should be able to enjoy eight or more re-steepings, with gradual changes within each successive brewing.
As always, personal tastes may vary, so always adjust the quantity of leaves, volume and temperature of water, and steep times to fit your preferences.
白葉王鳳凰單欉烏龍 Bǎiyè wáng “White Leaf King” Phoenix Dān Cóng “Single Bush/Grove” Oolong tea from 烏岽山 Wūdōngshān in the 潮州 Cháozhōu region of northeastern 廣東 Guǎngdōng province, China.
A fantastic and truly unique tea from the mountains of Wūdōngshān, Bǎi Yè Wáng, as the poetic name alludes to, is comprised of leaves from a stand of tea bushes that produce lighter, golden tea leaves. The leaves are longer and more slender than many of their other dān cóng counterparts, and when oxidized, curl and darken into a beautiful wiry coil, spangled in green, yellow, red, and dark amber hues.
The flavor of this tea is unlike many of the teas produced on Wūdōngshān, with a complex swirl of peach and papaya, gingerbread and honeysuckle. The finish is long and the mouthfeel is softer, less astringent than the more floral dān cóng oolongs of the region. When brewed light, it is sweet and crisp. When brewed in the traditional 潮州工夫茶 Cháozhōu gōngfū chá manner, it becomes a powerhouse of flavor, texture, and long lingering taste.
Brewing Suggestions
One can approach brewing this tea in a variety of ways. For lighter brews, a suggested 3-5 grams for a 120-180 ml (~4-6 oz) teapot or gaiwan, with the first steeping going into the vessel at near boiling (~98C (210F)) for about 1-2 minutes. For more robust (Cháozhōu-style) brewing, consider almost doubling the amount of tea to 5-8 grams, and increase the steep time for 2-3 minutes, while maintaining the water temperature at near boiling. For the following two to three steepings, consider increasing the temperature minimally and reduce the steep time. By steeping four and beyond, maintain the temperature and increase the time progressively. Optimally, you should be able to enjoy eight or more re-steepings, with gradual changes within each successive brewing.
As always, personal tastes may vary, so always adjust the quantity of leaves, volume and temperature of water, and steep times to fit your preferences.