The most visually distinctive of the Four Famous Bushes. Leaves remain pale yellowish even after processing, resembling a white rooster's comb. Lighter oxidation and roast than other yancha, making it a gentle outlier among typically bold Wuyi oolongs.
Tasting Notes
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Origin
Plant
Bai Ji Guan
Land
200–500m
Craft
Late spring (May) harvest. Light-medium roast, charcoal-fired.
From the tea table
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