Bai Rui Xiang (百瑞香) means “Winter Daphne”, it is an elegant Yancha, gentle yet bold with a personality that attracts. Enjoying a good Bai Rui Xiang can be categorized into three parts. The first few infusions is like the fresh breath of the morning dew, carrying with it a grassy sweet morning mist. In the middle of the session, there are some fruity notes of ripe fruits but not the heavy notes, the fresh sweetness. The final part as the tea is slowly coming to an end will give some woody notes from the forest. Bai Rui Xiang is a Yancha that is shy in the beginning after finishing processing, but it grows to be bold and truly shines few months afterwards. A great Yancha that we can enjoy as it goes through different stages.
Terroir: Yu Loong Ku (玉龍谷), meaning “Jade Dragon Valley”
Season - Spring
Roasting Level - 40-50% (medium)
Roasting Method - Traditional Charcoal Roasting
Processing - Half Handmade (Machine Rolling)
Elevation - Around 500m
Picking - Up To 4 Leaves