O-CN-007

Bai Ji Guan

白鸡冠

Lightly roasted wuyi rock, from Wuyi, China.

Oolong tea

Bai Ji Guan is strongest on smoothness, sweetness and finish length. Typical tasting words: honeysuckle, sweet pea, honey, mineral, peach. A Ming-dynasty cultivar among the Si Da Ming Cong, noted for pale, yellowish-white young foliage that yields a tea distinctly lighter than other rock teas. Held in esteem by Daoist practitioners in Mount Wuyi for its calming, ethereal profile and delicate, herbal-sweet finish.

Also known as White Cockscomb and Baijiguan.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami2brightness3body2smoothness5aroma intensity3finish length4

Flavour families, 0 to 5

floral4fruity2vegetal2marine0nutty1toasty1malty0honey3spicy0woody1earthy2smoky0creamy1citrus1stone fruit2tropical0cocoa0caramel1

Facts

Origin: Wuyi, China
Plant: Camellia sinensis var. sinensis, Bai Ji Guan cultivar
Harvest: mid spring
Elevation: mid
Oxidation: 30 to 45%
Roast: very light
Leaf: twisted
Price band: premium
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: solar withering, then indoor withering, then shaking, then kill-green, then rolling, then baking, then light charcoal roasting.

Caffeine

A cup of Bai Ji Guan carries a typical estimate of 35 mg of caffeine, within a range of 25 to 50 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	85 to 92 °C	2 min, 2.5 min, 3.5 min
Gongfu, 100 ml	5.5 g	88 to 94 °C	Rinse, then 15 s, 20 s, 25 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	6 to 10 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
afternoon
meditation
relaxing

Pairs with pastry, salads and fruit. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.