SUMMARY
Type: Dancong Oolong Tea
Origin: Phoenix Village, Chaozhou, Guangdong province, China
Honey, White Peaches, Vanilla
White Leaf King (Bai Ye Wang) is a low-yield, Spring Dancong that sits in the middle of the fruity and floral flavour spectrum that we often use to help describe different types of Dancong Oolong teas. Its appearance is unique in that the leaves aren't as dark as most other Dancong Oolong teas and is more of a lighter, yellow colour.
TASTING NOTES
A sweet and floral fragrance with flavour notes of honey, white peaches and vanilla. A smooth texture and satisfying mouth-fill with a lingering sweet after taste. Whilst the tea tastes great with a standard teapot steep, it really benefits from brewing Gong-Fu style, with each infusion highlighting a different characteristic of the tea.
PREPARATION NOTES
Gong-Fu style (preferred method)
5g per 60 – 100ml of water
95 degrees Celsius
10 secs per infusion* (up to 10 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
Teapot steep
5g per 300ml of water
95 degrees Celsius
3mins
Cold Brew
5g per 500ml of water Cold water 8hrs in the fridge
STORAGE
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.
