The origin of Bai Hao is Hsin Chu in northwestern Taiwan, but today it is a widely copied oolong tea both elsewhere in Taiwan and in China. Authentic Bai Hao is harvested May - June, after the tea leaves have been attacked by the dwarf sturgeon jacobiasca formosana paoli, a small insect that with its bites triggers a reaction in the leaves that gives the tea its special muscatelle character. The beautiful, multicolored tea leaves with a considerable proportion of white buds give a fine-tuned infusion with hints of honey, a hint of dark fruit and a very subtle spiciness. The taste is smooth and round and lingers for a long time. Bai Hao can handle a large number of brews and benefits from being brewed small.
- 85-90 c
- 2-3 grams
- 2-3 min
Other names: Oriental Beauty, Dong Fang Mei Ren, Wu Se Cha. Origin: Hsin-Chu County, Taiwan. Harvest: Summer 2019. Cultivar: Qingxin Dapa.