Product Overview
Type: Oolong
Origin: China
Description: The Bai Rui is the Winter Daphne, a flower native to China with an intensely sweet fruity aroma. This rich incense-forward varieties shares those heady perfumed overtones with its namesake, along with the rare and sought-after yun xiang, the cooling tingling sensation that build up in the back of the throat.
This Bai Rui Xiang is a lighter style of Rock Tea, charcoal roasted only once. The single roasting helps to showcase the incredible fruit and floral notes in the tea. Bai Rui Xiang is quite elegant with a thick, rich body and lots of high flavor and aroma notes.
It is very fragrant and fruity, has a clear golden liquor, hint of pomegranate and vanilla notes, creamy, with a naturally sweet finish that lingers in your mouth and nose.
Bui Rui Xiang is an excellent choice for the aspiring rock oolong connoisseur. It is supposed to possess a particularly good “cha qi”, or “tea energy”, which is the supreme mark of quality when it comes to evaluating Chinese teas. Its delicately rolled leaves are also sought after for their exquisite finish and long lasting flavour.
Bui Rui Xiang works well as an introduction to the Chinese rock oolong genre, but it's also a great pick for those looking to explore Wuyi teas in greater depth, and its complex aroma certainly delivers in terms of value for money.
Brewing Guide: Rock oolongs are a special type of tea, the production process is the most complex in the world. A lot depends on the quality of tea leaves, the skill of the master and of course on our ability to properly brew and appreciate this tea.
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.