Bai Ji Guan, one of Wuyi's four famous cultivars, made from quality spring material and roasted step by step.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium roast · our Superior Grade · 20g to 500g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Taste: Made from high-quality material and gradually roasted.
- Good to know: The title lists a medium roast; the original note describes roasting toward medium-heavy. Please brew it as a medium-roasted rock tea.
- Best for: Daily cups of Wuyi rock oolong; a comfortable start for novices.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Seal it well and keep it away from light, damp and odors. Roasted oolong keeps well at room temperature.
About the Leaf
These can show up now and then:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
