no. 172, Bai Ye


Redolent with bright notes of peach and nectarine, Bai Ye resonates with rich complexity, striking a beautiful balance between toasty structural chords and ephemeral notes of fragrant wildflower and honey.  This lively, single-varietal dan cong (phoenix) wu long, harvested from 100 + year trees, lingers long on the palate and an uplifting, yet steady, energy is well received. The clarity of the golden-hued brew indicates the skill and care that attended the leaves during production.

The leaves are harvested by hand in early April, sun dried, left to rest, shaken and this process is repeated six times. Then they are stir-fried, upon which then they are twisted and kneaded, re-fermented twice, and fired twice. Finally they are oxidized to 30%, then roasted repeatedly until the sweet, honey and floral aroma is brought forth. It is known as “Nong Xiang” style. This tea is floral, with notes of stone fruit, and deeply aromatic which makes it highly desirable.

We source this wonderful tea from small garden in Guangdong, China an area famous for its exceptional Feng Huang Dan Cong (Phoenix) oolong.  

Tasting Notes: Peach ~ Wildflower ~ Honey ~ Toast

Bai Ye should be infused multiple times to enjoy the full expression of its leaves.

 Origin: Wu Dong, Feng Huang Shan, Chao Zhou, Guangdong Province, China - April 2022, Harvested from 100 year + trees. 

Elevation: 800-900 m.

    • Brewing Instructions

      • 2 tsp per 8oz/250ml of water 
      • 195ºF/90ºC  (Bring fresh, cold spring water to a boil. Remove from heat, set aside 3 minutes, and proceed.) 
      • Brew 4-6 minutes
      • Good for multiple infusions