EN
Bai Rui Xiang (Chinese: 白瑞香), or "White Daphne," is an oolong from Wuyi Mountain in Fujian Province, counted among the "ten famous teas of Wuyi." It is a rock tea prized for its bright, sweet aroma and full yet soft flavor. The name refers to the blooming daphne that the bouquet of the infusion resembles.
The home of this cultivar is the rocky area of Hui Yuan Keng (慧苑坑) in the Wuyi Mountains. The cultivar is believed to have been developed more than a hundred years ago. Like other Wuyi oolongs, it grows in mineral-rich rocky soils, which show in its characteristic "rock" aftertaste.
Characteristics
- Type: oolong (Wuyi rock tea)
- Region: Wuyi Mountain, Fujian Province, China
- Area: Hui Yuan Keng
- Cultivar: Bai Rui Xiang, "White Daphne"
- Infusion color: golden amber
- Flavor: soft, full, balanced
Aroma and Taste
Dry leaf: an intense sweet aroma reminiscent of blooming daphne, with notes of honey and orchid.
Infusion: golden amber; the flavor is full, rich and balanced, with fruity, floral and honeyed shades and, in places, a light spiciness.
Aftertaste: long and sweet, with the "rock flavor" (yan yun) characteristic of Wuyi oolongs.
Why You'll Love It
- An excellent choice for an unhurried tasting: the tea opens up gradually, from infusion to infusion.
- Contains caffeine, so it is invigorating.
- Warming, and pairs well with cool weather and a long evening tea session.
How to Brew
Gongfu brewing (short infusions; gaiwan, porcelain or clay teaware):
- 7–10 g of tea per 150 ml
- water at 85–90 °C
- first infusion about 10 s, then 15 s, and onward with a slight increase in time
Western-style brewing (teapot or large cup):
- 3 g of tea per 200 ml of water at 85–90 °C
- steep for 2–3 min; later brews slightly longer
Storage
Store in a tightly closed jar in a cool, dry place, away from light, moisture and foreign odors.