EN
White Monkey (Bai Hou) is a white tea made from the first two leaves of the tea bush and unopened buds. The leaves are long and hand-twisted; their shape resembles monkey paws, hence the name. There is also a charming legend that this tea was picked by specially trained monkeys.
The raw material is gently dried, which leaves a silvery down on the leaves. The tea is prized for its fluffy, light appearance and pale amber liquor. Its homeland is China's Fujian province.
Characteristics
- Type: white tea
- Country and region: China, Fujian province
- Material: the first two leaves and buds
- Form: long hand-twisted leaves with a silvery down
- Flavor: full, slightly fruity, with a smoky background
Aroma and Taste
Dry leaf: long, light twists covered in silvery fuzz.
Infusion: pale amber and full, with a light fruity sweetness and a barely perceptible smoky shade.
Aftertaste: refreshing and cooling, with a soft sweetness.
Why You'll Love It
A refreshing tea that is especially pleasant in the afternoon and in warm weather. It is loved for its soft yet expressive flavor and the beauty of the dry leaf. A good choice for getting to know the white teas of Fujian.
How to Brew
Gongfu brewing (short infusions):
- Vessel: gaiwan or a small teapot, 5–6 g of tea.
- Water: about 85 °C.
- First infusions of 10–15 s, then add a few seconds to each.
Western-style brewing (teapot):
- 3 g of tea per 200 ml of water at 85 °C.
- Steep for 3–5 min.
Storage
Store in a tightly closed pack in a dry, cool place, away from moisture, direct light and strong odors.