Bai Lin Gongfu black tea is a rare, hand-crafted tea producing a bold yet smooth brew, from the province of Fujian. It is a "gongfu" or "congou" tea -- which means that is is made with disciplined skill (gongfu) to produce the thin tight strips of leaf without breaking the leaves. Bai Lin Gongfu has a history of 150 years, it is one of three famous Fujian Black gongfu teas, they are Zhenghe, Tanyang and Bailin.
It is produced in the Bailin and Hulin in the area around Tailao mountian, Fuding. Since the 1850's tea merchants from Fujian and Guandong province collected roughly manufactured black tea from surrounding areas. Afterwards this tea went through a refinement process in Bailin to become Bailin Gongfu. This refinement process includes procedures such as screening, cutting, winnowing, re-baking, fanning (blow away dust) blending and packing. Bailin Gongfu has pleasing golden-orange pekoe on tender buds. It is also called as tangerine black.
The clear liquor has a bright red color with a thick and smooth texture. It has a mellow aroma that is both rich and without any hard edge. The deep red colour and bouquet of rich aromas requires no added condiments and should impress just on its own.
To brew Bailin Gongfu, first put dry tea leaves (ratio leaves to water, 1:30) in teapot, then pour 85 90 degree boiled water into the teaware. standard steeping time is 30 seconds. With a short steeping time the tea will be light and sweet, perfect to drink plainly. With a longer steeping time we advice to add milk, honey or lemon. This tea can be brewed for several rounds.