Bai Hao Oolong teas are only harvested and produced in July and August, and the finest batches are known as Oriental Beauty. Its distinctive fragrance is the result of the activity of an insect commonly known as paoli.
This exceptional tea is a delight with its floral, fruity and vanilla notes. These complex, distinct and complementary fragrances boast a very long finish.
To go further:
By sucking up the tea leaf sap, this insect triggers a transformation in the leaf's metabolism, which stimulates the appearance of new aromatic combinations.
In order to bring out all the aromatic complexity of this tea, we recommend multiple infusions using the traditional Chinese Gong Fu Cha method.
- Yunnan, China
- Tea colour:
- oolong (highly oxidised)
Appearance: fine leaves and delicately rolled buds
Colour: a blend of brown, black, green and copper with silvery hints
Fragrances: floral, fruity, honeyed
Fragrances: bouquet of flowers, vanilla, exotic fruit, zesty
Fragrances: initially floral (geranium, rose), mango, honeyed, vanilla, zesty, lemongrass, tiaré flower, cooked fruit, polished hint
Suggestion of preparation
With the tasting set: 5' minutes in water heated to 90°C.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.