Imperial Yunnan BAI CHA (Single Estate tea)
China - Mengku town, Langcang county
Our Imperial BAI CHA is a really delicious Chinese white tea, equivalent in quality to white teas grown in the Fujian province. It is a great introduction to white tea because it is not bitter or astringent like some green or Pu erh teas.
Abbey Tea’s BAI CHA was grown and harvested on an eco-firendly plantation (Single Estate) in Langcang county, Yunnan. No pesticides or artificial fertilisers have been used on this estate for many years.
White tea has the highest level of antioxidants, vitamins and minerals and is recognised by many medical institutions for its anti-cancer health benefits. It is used in traditional Chinese medicine to cool body heat and flush out toxins.
Processing white tea is a two step operation, withering and sun-drying. No panfrying and rolling. After natural sun-drying the leaves are traditionally pressed into the characteristic "Chocolate Bar" shape of 4 wafers in a mould. The brick contains three bars. Each wafer is approx. 8g in weight and can be broken by hand, without a knife.
The resulting tea is an ultra-smooth white tea with a creamy taste. The cup has a subtle sweetness and is well balanced, with delicate floral flavour overtones and the leaves can be infused several times.
- Name:
- Imperial Bai Cha
- Chinese Name:
- 白查 BAI CHA
- Origin:
- Mengku town, Lingcang county
- Cultivar:
- Da Ye Zhong (big leaf varietal)
- Harvest:
- 2019
- Pressed:
- 2020 - Chang Yan Tea Factory Puerh City
- Picking standard:
- One bud with one or two leaves
- Shape:
- Plump, elegant
- Aroma:
- Fresh, clean, floral
- Liquor:
- Light bright apricot, pale golden
- Taste:
- Fresh, sweet, mellow, floral
- Time of day:
- Any time
- Brewing:
- Multiple, according to taste
Brew the perfect cup of
Imperial Yunnan BAI CHA
- one wafer / 250 ml
- 90 °C
- 3 minutes
Share this product:
Our Imperial BAI CHA is a really delicious Chinese white tea, equivalent in quality to white teas grown in the Fujian province. It is a great introduction to white tea because it is not bitter or astringent like some green or Pu erh teas.
Abbey Tea’s BAI CHA was grown and harvested on an eco-firendly plantation (Single Estate) in Langcang county, Yunnan. No pesticides or artificial fertilisers have been used on this estate for many years.
White tea has the highest level of antioxidants, vitamins and minerals and is recognised by many medical institutions for its anti-cancer health benefits. It is used in traditional Chinese medicine to cool body heat and flush out toxins.
Processing white tea is a two step operation, withering and sun-drying. No panfrying and rolling. After natural sun-drying the leaves are traditionally pressed into the characteristic "Chocolate Bar" shape of 4 wafers in a mould. The brick contains three bars. Each wafer is approx. 8g in weight and can be broken by hand, without a knife.
The resulting tea is an ultra-smooth white tea with a creamy taste. The cup has a subtle sweetness and is well balanced, with delicate floral flavour overtones and the leaves can be infused several times.
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