NEW & Limited supply!
ORIGIN: Wuyishan, Fujian, China
DESCRIPTION:The production period of Wuyi rock tea is mostly concentrated in the 15 days from April 20th to May 5th, but there are still a small number of varieties that belong to the late-growing varieties after May 15th and before May 21st, such as four varieties. White Cockscomb, one of the daimyos
After a few days of recuperation, a small number of tea makers took great pains to make White Cockscomb with low yield and complicated process requirements, although "White Cockscomb" firmly occupies the "four famous clusters" of Wuyi rock tea. One place, but the growers and production of White Cockscomb are very few. The final work of the spring tea season in 2022, I only purchased 150kg of fresh leaves to make only 15kg of finished tea. After 45 days of concentricity The first rock tea in She Teahouse is on the market in limited quantities. Let us calm down and experience the freshness and elegance that White Cockscomb gradually presents. Tasting: dry tea sticks are slightly loose, the color is yellow and green with brown, and it is brewed in boiling water. The aroma of gardenia is obvious, with a touch of Houttuynia cordata. The entrance is sweet, smooth and soft, and its back is sweet and has a good flavor; the soup color is light yellow and clear, the flower fragrance in Qichongshui is not reduced, the bottom of the leaves is yellow-green, and the red edges are gorgeous. Highly ornamental, White Cockscomb is unique among the famous Wuyi rock teas and is highly recognizable. It can be described as a representative of outstanding appearance!
About White Cockscomb: It doesn't seem to be very "grouped" (Wuyi Rock Tea Name Collection). It is recorded in the white cockscomb: the leaf color is light green, the young leaves are thin and silky, its color is light green and slightly yellow, walking In Chashan, in a large green tea mountain, White Cockscomb's visual recognition can be said to be very in place. Even if it is a hundred meters away, the bright yellow color is still eye-catching and without errors. White Cockscomb, like other famous Cong, It also has a long history, and what makes it unique is that it is an extremely rare albino tea tree variety. Its "whiteness" is that in its long evolutionary process, the gene expression of the system that controls photosynthesis is restricted, and chlorophyll is not easily synthesized, that is, chlorophyll and other substances cannot be produced normally; the leaves are pale green, so in tea gardens "White" is particularly eye-catching. Although White Cockscomb is one of the four famous clusters, it is not only less "gregarious" in terms of appearance characteristics, but its small and fresh freshness is not so easy to adapt to immediately. Some people think that White Cockscomb is the niche tea in rock tea and the green tea in oolong tea. What's more, some people think that it is a woman's tea in Yancha, that is, a fresh and elegant tea that little girls drink. White Cockscomb is the only "Taoist tea" in Wuyi Mountain. In the eyes of Taoists in Wuyi Mountain, the white cockscomb is the 16th hole of the 36 holes. of Dao Tea. White Cockscomb has become the respected status of "Dao Tea" in the 16th Cave Heaven with its unique qi-regulating and health-preserving effect. According to legend, as early as the Song Dynasty, the famous Taoist master Bai Yuchan, who presided over the Taoist Temple of Zhizhi An, discovered and cultivated it. It is said that it is a medicinal tea used by Taoist priests of Zhizhian to meditate and practise Taoism to help regulate qi and maintain health. The genes of the system that controls photosynthesis in White Cockscomb have been changed, making it difficult to synthesize chlorophyll; therefore, the content of amino acids that produce fresh sweetness in White Cockscomb is much higher than that of other tea varieties. Therefore, it has some health and health care values that other teas do not have; many people believe that it may be because of this that it is loved and sought after by Taoists.
This tea is an excelent example of a Bai Ji Guan. It‘s roast level is what I would describe as medium for a Yancha. The dry leaf smells like cocoa and in the first few infusions the tea tastes like dark chocolate, almonds slight bit of salted caramel. The aftertaste is sweet and like walnuts. I really like this tea.