About Baihao Oolong:
Baihao Oolong (also known as Dong Feng Mei Ren, Champagne Oolong, or Peng Feng Tea) is a famous oolong that originated in the Hsinchu province of Taiwan. Our tea grower moved from Taiwan to Yunnan, China a few years ago and brought along with him the vast knowledge, artistry, and experience with this type of tea. Most Yunnan tea plant varietals (better known as big leaf Dayeh varietals) are not very conducive to making Baihao Oolong. This prompted our grower to import tea plants from Hsinchu to Yunnan and start a small oolong tea garden on the saddle of a mountain. On our last visit to Yunnan in Spring 2011, we visited this garden. Even though the terroir is very different than the Taiwanese geography, the results have been very impressive. In fact, we feel the Baihao Oolong from here surpasses others in aroma and flavor.
The plants of this varietal of oolong tend to attract a small Jassid ‘leaf hopper’ insect that bites on the newly sprouted tips. This starts a live oxidation of the leaf and provides a unique flavor profile. Oxidation in all other teas happens after the leaves have been plucked. The oxidation stage in making oolong is when aroma starts to develop.
Ingredients: Oolong Tea Leaves
Fruity, with hints of peach. Very smooth, thick, honey texture and no astringency.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|