Bai Hao is considered by some to be the best of the Taiwanese Oolongs. Harvest occurs in June when these leafhoppers have woken and begun to feast on the leaves. By eating the leaves the bugs trigger a defense mechanism in which the leaves release their natural oils in order to ward of the insect attack. The resulting brew is sweet and floral. There are hints of peach, honey and a light creaminess. There is a slight acidity more characteristic of tropical fruits. The teas body is medium with light aromas of tropical fruits.
Other Names: Fanciest Formosa Oolong, Eastern Beauty.
Teaware: Glass or ceramic Gaiwan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.
*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 4 times.