Baijiguan 白鸡冠 - Zhengyan Yancha from Eastern Leaves

Baijiguan 白鸡冠 - Zhengyan Yancha

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Acidic, Apricot, Biting, Bitter, Coffee, Creamy, Dark Chocolate, Egg, Floral, Flowers, Honey, Lemon, Lemon Zest, Mineral, Nutty, Pungent, Stonefruit, Sweet, Zucchini
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 oz / 150 ml

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  • “[Spring 2021 harvest] I am not a big fan of Bai Ji Guan, but I find this one to be very enjoyable! It has a complex bright floral profile and a very protracted and pleasant aftertaste. Dry leaves...” Read full tasting note
    83

From Eastern Leaves

One of the four most famous yancha (四大名枞 sìdàmíngcōng) together with Dahongpao, Tieluohan, and Shuijingui; Báijīguān 白鸡冠 – literally white cockscomb – made its appearance in Ming dynasty (1368-1644).

The present tea comes from Zhengyan area, the core of Wuyishan park in Fujian province, and brings its identifying minerality, with a floral hint, sign of its low-roasting. It differs from other rock teas chiefly in the light color of its leaves, given by the fact that it is – like Anjibaicha green tea – an albino cultivar, whose medium-sized leaves are immediately recognizable by their very light green color, and by the pointy shape, reminiscent of a cockscomb.
Its fantastical leaves have been grown with much care and assiduity, and release a glowing golden color when brewed, gently opening as the infusion continues.

Origin: Wuyishan, Fujian Province
Flush: Spring 2021
Format: 50 gr. signature package
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

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1 Tasting Note

83
947 tasting notes

[Spring 2021 harvest]

I am not a big fan of Bai Ji Guan, but I find this one to be very enjoyable! It has a complex bright floral profile and a very protracted and pleasant aftertaste.

Dry leaves are quite aromatic with notes of zucchini flowers, egg shells, and apricot pits, all of which remain present throughout the session in the taste as well. Wet leaves then smell more like honey and lemon skin, once again both are prominent features of the whole experience. There is also a funny association to cappuccino, I don’t know where that comes from :D

Besides all the bright florals, first steep also tastes like egg yolk, lemon, and honey. An acidic bitterness that reminds me of dark chocolate develops at the back of the mouth. Following infusions are even more bitter and complex, with a bunch of mineral notes and several hints of stonefruits. Later, the tea becomes more nutty and creamy, but the aftertaste remains pungent, biting and cooling with a dominant sweet flavour.

Flavors: Acidic, Apricot, Biting, Bitter, Coffee, Creamy, Dark Chocolate, Egg, Floral, Flowers, Honey, Lemon, Lemon Zest, Mineral, Nutty, Pungent, Stonefruit, Sweet, Zucchini

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 150 ML
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