Wu Yi Shan "Bai Ji Guan" Rock Oolong Tea * Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Astringent, Cannabis, Coffee, Compost, Custard, Dry Grass, Drying, Hay, Mushrooms, Sour, Tart, Vegetables, Citrusy, Grass, Green, Raisins
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 0 min, 30 sec 5 g 42 oz / 1233 ml

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2 Tasting Notes View all

  • “I find this tea to be fairly underwhelming, and I can’t quite find that much to write home about, even though nothing is off per se. It has aromas of cannabis and custard, complemented by vegetable...” Read full tasting note
    68
  • “The dry leaves smells like green tea, with a few high notes in there. After a rinse, the leaves smelled like the tea was right in between green oolong and dark oolong. The taste was exactly as how...” Read full tasting note
    66

From Yunnan Sourcing

Bai Ji Guan (aka White Cockscomb) is a classic Wu Yi varietal originating from the “Bat Cave” deep in the Wu Yi mountains. First recorded in the Ming Dynasty it was given this name because the tops of bushes have a bright yellow-green appearance that in strong sunlight is almost white in color.

Bai Ji Guan is lightly processed through shade withering and when brewed gives up a sweet mushroom and longan fruitiness that is very delightful. Cha Qi is noticeable but subtle and never overpowering.

This tea has been grown without the use of pesticides or chemical fertilizers.

May 2017 Harvest

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

68
358 tasting notes

I find this tea to be fairly underwhelming, and I can’t quite find that much to write home about, even though nothing is off per se. It has aromas of cannabis and custard, complemented by vegetable compost and mushrooms later throughout the session. At the beginning, the taste is hay-like with a tart finish. The astringency is strong, but not overpowering. Later I notice further notes of dry grass, medium roast coffee, and mushrooms.

I’d say the body is fairly light and the liquor has a distinctively oily mouthfeel. There is also a kind of warming sensation spreading through my body after drinking the tea.

Flavors: Astringent, Cannabis, Coffee, Compost, Custard, Dry Grass, Drying, Hay, Mushrooms, Sour, Tart, Vegetables

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g 3 OZ / 100 ML

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66
5 tasting notes

The dry leaves smells like green tea, with a few high notes in there. After a rinse, the leaves smelled like the tea was right in between green oolong and dark oolong. The taste was exactly as how you’d imagine it: a green oolong base with very bright citrus-y notes. The first few steeps had a sour aftertaste. It threw me off, as I did not read up on it when I tried. It took me a minute to get used to it, but nonetheless quite tasty.

Around steep number 5 the tea started to lose its flavors and returned a more faint tasting tea. I tried to push it a bit with more boiling water and longer steeps, but couldn’t get much out of it anymore.

Overall, a very enjoyable tea but one that doesn’t last very long. I’d say it’s good for some grandpa style drinking.

Flavors: Citrusy, Grass, Green, Mushrooms, Raisins

Preparation
195 °F / 90 °C 0 min, 30 sec 4 g 80 OZ / 2365 ML

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