I suspect that for most tea people in the United States, the most familiar high-end Wuyi rock oolong is Da Hong Pao (“Big Red Robe”), but it is not the only famous tea at the top end of this respectable family of teas. I recently had the opportunity to taste some Bai Ji Guan Yancha Tian Xin Yan (“White Cockscomb Rock Oolong”), a member tea of the Si Da Ming Cong (four famous Wuyi tea bushes), and very different in character from Da Hong Pao, and I found it quite wonderful.
The tea was among four Wuyi Rock Oolongs sent to me by Vicony Teas. Each of the packages was identified only with its product number, and I thought it would be most interesting to taste the teas without finding out much about them first, so I chose the one with the lowest number to taste first (WYA05), not knowing anything at all about it, not even the Chinese name.
The first thing I noted about the Bai Ji Guan was that the tea was really beautiful in dry leaf form, with slender, twisty leaves. They did not look dramatically different from most other Wuyi oolongs I’ve had, although they were a little more reddish and less black. But as the tea infused there was much more of a marked distinction from other Wuyi oolongs, with the leaf unfurling to show yellow and light brown.
The liquor was not very aromatic, but the taste was rich, deep and flavorful, somewhat reminiscent of dried stone fruits. Another distinguishing characteristic was the color of the liquor, a golden yellow, much lighter than any other Wuyi yancha I’ve ever seen. Overall the taste and mouthfeel of this tea were very satisfying and complex, exhibiting new qualities with each of the five infusions I took the tea through.
Legend goes that one day a monk saw a rooster sacrifice its life while protecting its child from an eagle. He was moved by the rooster’s courage and then buried its dead body in the ground. However, after a few days, a tea bush grew from the spot where the rooster was buried. In the memory of the rooster, the monk gave the name of White Cockscomb to the tea bush.
Possibly Related Posts:
As someone that has done a fair amount of content on tea, I have a lot of mixed thoughts on the way information is passed. With tea reviews or discussing a specific tea I have struggled with the question: how to talk about an individual tea or tea in general in an interesting or useful way.. Whether you like or dislike TeaDB episodes largely depends on whether you enjoy watching two particular people drink and binter. This is fine enough and it is certainly fun for Denny & I to create, but I’ll also agree with the sentiment that it’s not necessarily the most substantive way to review a tea in depth. There’s some signal but there’s also a lot of noise. Writing about a specific tea also isn’t easy and I think is actually very difficult to execute in a way that is actually consistently interesting or useful for people. Most people just want to know if you liked or didn’t like a specific tea. Making something that piques interest beyond that is a challenge and even if you don’t like them a place like Mei Leaf has succeeded in creating content that really does engage their viewers. You also have to consider that the majority of people have not had the tea or are even unfamiliar with the basic taste profile (i.e. Denny & I describing a traditionally stored pu’erh, when the audience has never had one).. Here are some phrases I dislike and hear frequently enough that I find them unhelpful and sometimes even counter-productive.
<a Romanian ladies’s accounts along with free of charge examine and also total biometrics, consisting of the most up to date task files, are actually instantaneously obtainable online. Participate in right now and also receive twenty free of charge Expressions of Interest to time Romanian girls you as if. These very hot single romanian ladies [...]
The post Single Romanian Ladies ladies are actually finding lasting, appeared first on The Daily Tea.
On a business trip recently, I went with my colleagues to a fantastic little coffee shop in Silicon Valley called Chromatic Coffee. My colleagues were very excited about the way they grind, brew, and pour the coffee. It turns out there is a lot more to coffee than I ever knew. For … Continue reading