Bai Hao Jingmai

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
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Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 5 g 3 oz / 100 ml

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  • “Today, after a tea tasting disaster (the tea was not good), I decided to make another one and I choose Bai Hao Jingmai from Camellia Sinensis Teahouse. To be honest, it’s one of my favourite tea...” Read full tasting note
    85

From Camellia Sinensis

Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this “Oriental Beauty” comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China).

Its long leaves with hues of ochre and khaki reveal, upon immersion in water, rich fragrances of bark and cooked pears. Its attractive amber liquor boasts sweet and tart flavors evoking citrus zest.

The finish lightly cradles the palate with its nuances of sweet spices (cinnamon) and heady flowers.

Cultivar: Qing Xing
Producer: M. Cai
Altitude: 1400m
Date of harvest: October 15, 2020

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1 Tasting Note

85
18 tasting notes

Today, after a tea tasting disaster (the tea was not good), I decided to make another one and I choose Bai Hao Jingmai from Camellia Sinensis Teahouse. To be honest, it’s one of my favourite tea and my boyfriend love it also. I used gong fu cha technique.

It’s not a tea that changes (smell and taste) with the infusions and the colour of tea was like golden or amber. At smell, it’s spicy (cinnamon) and sweet (honey). And in taste: cooked fruits (mostly cooked pears), honey and the aftertaste is a little bit spicy. Yummy!

My little disappointment is that it’s not persistent: only 4 infusions and after that, it tastes water…

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML

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