Bai Rui Xiang is a highly sought-after cultivar from the Wuyi Mountain. It is one of the ten famous Wuyi cliffs teas, with an incredibly distinct "cliff taste". It is roasted at medium-high heat and fermented at traditional standards, producing thin, compact, teal-brown leaves with a rich, dry aroma.
Large tight and loose twisted leaf, greyish blue and touches of tan in tone. The dry leaf gives a pleasant roasted aroma with cocoa and fruit-high notes. the wet leaf then offers a sweet rounded aroma.
When steeped, Bai Rui Xiang produces an amber-red liquor that is full-bodied and sweet. The thick smooth high quality gives a smooth and mellow tea taste that is sweet and delicate with a subtlety of a fruitiness that leaves a rich and deep long-lasting flavor with tones of its unique rock terroir. Its complex aroma changes with every brew. Starting with rich frankincense notes in the initial brews, followed by delicate fruity and floral notes in the later brews. With a fresh scent lingering underneath the tongue.
This tea lasts very long and keeps its complex fragrance to the very end, it also lingers in the throat with its taste and aroma staying with you throughout the day, long after drinking the tea.
Brewing Guide: Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.