WUYI IN 100G
Bairuixiang Rock Tea
BAI RUI XIANG 100GFragrance is in the name. The sweet finesse of a classic cultivar.
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- Name
- Bairuixiang Rock Tea · BAI RUI XIANG 100G
- Series
- WUYI IN 100G
- Tea
- Wuyi rock tea
- Format
- 100g tin
- Origin
- Wuyishan, Fujian
- Price
- $24.9 (100g · price as shown in the online boutique)
TASTING
The dry leaf carries a sweet, powdery scent, like a gardenia just opened. Once brewed the floral aroma lifts at once — the most floral of all the rock teas. Lift the lid and the whole cup is full of it. After five steeps the fragrance remains.
Sweet and fine on the palate, its rock bone light but the returning sweetness very long. The body is light yet holds together, like silk over the tongue. Good after a meal — it cuts through richness and leaves fragrance behind.
Bairuixiang is a traditional Wuyi cultivar known for fragrance. The dry leaf is sweetly scented; once brewed, the floral aroma rises full and high, the liquor sweet and fine, the fragrance carried through every steep. For those who want to learn that rock tea can also be floral, begin with this cup.
OUR CHOICE
Why we chose this tea
The name Bairuixiang carries fragrance in itself. It is not the sharp spice of rougui, nor the quiet orchid of shuixian, but a sweet, powdery scent — the most delicate of the traditional cultivars. We chose it because its fragrance does not drift away: it settles into the liquor, and every sip is sweet. For those who want the fragrance of rock tea to be more than an idea, begin with this cup.
The dry leaf carries a sweet, powdery scent, like a gardenia just opened. Once brewed the floral aroma lifts at once — the most floral of all the rock teas. Lift the lid and the whole cup is full of it. After five steeps the fragrance remains.
Sweet and fine on the palate, its rock bone light but the returning sweetness very long. The body is light yet holds together, like silk over the tongue. Good after a meal — it cuts through richness and leaves fragrance behind.
SPECIFICATION
- Tea
- Wuyi rock tea
- Format
- 100g tin
- Terroir
- Wuyishan, Fujian
- Craft
- Traditional charcoal roasting, fired through the core, steady aroma.
- Water
- 100°C boiling water
- Brewing
- Brew with boiling water; pour the first two steeps out immediately, then add 5–10 seconds per steep. A 110ml white porcelain gaiwan with 5g of leaf is suggested.
CARE
Keep sealed and away from light, stored dry at room temperature. Once opened, enjoy soon — the flavour holds as at first.
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