Bai Ye Traditional
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The white leaf variety from the Phoenix Mountains
Bai Ye Traditional
This exceptional Dan Cong is called Bai Ye. It was grown in the village Tian Zhu Keng which is located in the Phoenix Mountains. The tea field has an average elevation of 750m above sea level. The tea was produced traditional. That means it is was oxidized and roasted at a medium level in contrary to modern bouquet style which is quiet “green” produced. Bai Ye Traditional is characterized by its particularly fruity aroma which is underlaid with a subtle fragrance of orchide.
Phoenix Oolong tea
Dan Cong Oolong, which is also called Phoenix Oolong, is grown on the slopes of the Phoenix mountains around the city Fenghuang together with other crops and is partly wild. Through this high biodiversity are pest naturally controlled and the use of pesticides is unnecessary. The Phoenix Mountain range extends between a height of 300 and up to 1500m. The climate with an average temperature of 22°C is considered mild.
Tea production in Chaozhou has a thousand year old tradition and the historical knowledge of the art of tea is passed on from generation to generation. This tea is grown by a family runed bussines from Fenghuang and thanks to a centuries-old knowledge processed to a superior oolong. The whole family is involved in the harvest and also in the entire tea production. The tea is still traditionally processed like in times of Lu Yu: The leaves are withered and dried in bamboo trays and then roasted over charcoal fire.
Harvest: Spring 2020
Aroma: Fruity and flowery
Oxidation: approx. 55%
Terroir: Tian Zhu Keng in Fenghuang, Chaozhou, China
Temperature: Water temperature 100°C
Preparation: In this blog post you will find a description of how to brew Bai Ye Traditional Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is especially suitable for preparation in the Gaiwan or in a small Yixing pot in Chaozhou Gongfu style. Brewing times should not be too long, as Dancongs naturally contain more bitter substances. If you dose the amount of leaves well, you can still steep it directly in a pot or cup and just let the leaves sink to the bottom and add some hot water if necessary.
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