The Bay Mao Hou White Monkey green tea gives a pale yellow liquid in the cup, with great freshness and a subtle vegetable aroma of spinach. It is a delicate tea with a silky, enveloping body and a dry finish that leaves a clean sensation on the palate.
Tasting - Sight and Smell
The leaves of this Bay Mao Hou White Monkey green tea are medium-sized, rolled and slightly curled. The color is an alternating dark green and sage green, with many silvery buds. Once infused, the leaves give off vegetal aromas of sweet asparagus and carrots, a fruity hint of boiled chestnut and almond, and faint floral notes. In the cup, the liqueur is an elegant pale gold, very bright and clear, with a surprisingly dense body and good freshness.
Tasting Notes
GONG FU CHA
The first infusion of Bay Mao Hou White Monkey green tea is delicate and sweet, with vegetal notes of salad and fresh grass as well as barely perceptible floral hints. With the second infusion, there is a pleasant sweet-savory contrast, and the body becomes thicker, almost milky, with floral hints now more pronounced and a hint of lemon grass that can be felt on the sides of the tongue and gives a pleasant acidity. The third infusion brings the vegetal notes to be more noticeable: notes of arugula and chard can be felt, while the citrusiness perceived in the previous infusion gradually fades until it disappears.
TO THE WEST
The first notes of Bay Mao Hou White Monkey green tea are vegetal and sweet: the more herbaceous and fresh hints soon give way to floral notes and a creamy sweetness. The evolution on the palate also brings out a saltier, more mineral side of this tea, which we find in the hints of potato starch, chard and spinach. The finish is still very fresh and vegetal, with a hint of pleasant citrus acidity perceived on the sides of the tongue. The body is extremely silky and velvety, thicker than one would expect from a Chinese green tea.
Location of origin
Taimu Mountains in Fujian Province, China.
Production
This green tea is a must for every Chinese green tea lover! White Monkey Bai Mao Hou is a traditional variety of lightly scented green tea.
It grows along the slopes of the Taimu Mountains in Fujian Province, China and is harvested in spring. The young leaves and closed buds are carefully harvested and processed exclusively by hand. The result is a tea that appears woven with silver velvet: in fact, its buds look like white-haired monkey paws, hence the name.
Ingredients: green tea, lightly oxidized.
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Preparation of Bay Mao Hou White Monkey Green Tea
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a Yixing clay teapot or a gaiwan with a capacity of about 150 ml. Following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Warm the water to a temperature of 75°C and proceed to an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30 - 40 - 50...).
This tea has a longevity of 5 infusions.
For a more classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 75°C for an infusion time of 3 minutes.
For a better tasting experience we suggest that you strain the tea as soon as the infusion time is over. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
