Harvest: 2015 Summer
Method: Hand harvest
Location: Bai Pu, Shin Zhu county, Taiwan
Fermentation/Roating: > 50%/ no roasting
Cultivar : Chin-shin da-pan
Description: Regarded as the genuine “Taiwan oolong”, unlike tie guan yin, bao zhong or dong-ding whose making skills were originated from China, the making skill of Bai Hao was originated in Taiwan. The tea makers’ wisdom to turn the summer-harvested leaves after tender leaves being sucked by tiny leafhoppers (Cicadellidae) into highly praised and pursued teas is one of the most marvelous tea romances.
The dry leaves consist of lovely green, white and brown/dark red colors, with very elegant and slim twisted stripe shape.
The liquor has a bright light-amber color, with crystal-clear clarity. Splendidly rich aromas of ripe fruits, berries and refreshing flowers are in abundance in each steeping.
The slightly acid fruitiness in the taste is hearty and invigorating. It adds the complexity of the taste profile and elongates the after-taste feeling. Some suggest to use a cooler temperature like 195F to avoid the bitterness/harshness that is usually the natural of summer teas, but I have used almost near-boiling water with this tea and almost no harshness at all. But surely it is worthy to explore this tea with different brewing and tasting temperature to enjoy its complexity.
The evidence of “hand-harvested” can be clearly seen in the larger image: only the hand-harvested teas would unfurl to a complete “bud-leaves-stem” system.