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 and enveloping body, with a dry finish that leaves a feeling of cleansing the palate.
Tasting – Sight and smell
The leaves of this Green Tea Bay Mao Hou White Monkey sno are medium in size, rolled up and slightly curled. The color is an alternation of dark green and sage green, with many silver gems. Once infused, the leaves release vegetal aromas of sweet asparagus and carrots, a fruity hint of boiled chestnut and almond and slight floral notes. In the cup the liqueur is an elegant pale gold, very bright and clear, with a surprisingly dense body and good freshness.
GONG FU CHA
The first infusion of Bay Mao Hou White Monkey green tea is very delicate and sweet, with vegetal notes of salad and fresh grass as well as barely perceived floral hints. With the second infusion, a pleasant sweet-salty contrast is created and the body becomes denser, almost milky, with floral hints now more pronounced and a note of lemon grass that is felt on the sides of the tongue and gives a pleasant acidity. The third infusion brings the vegetal notes to feel more: notes of rocket and chard are felt, while the citrus perceived in the previous infusion gradually fades until it disappears.
The first notes of Bay Mao Hou White Monkey green tea are vegetal and sweet: the most herbaceous and fresh hints soon give way to floral notes and a creamy sweetness. The evolution on the palate also brings out a saltier and mineral side of this tea, which we find in the hints of potato starch, chard and spinach. The finish is always very fresh and vegetable, with a hint of pleasant citrus acidity perceived on the sides of the tongue. The body is extremely silky and velvety, denser than you would expect from a Chinese green tea.
Place of origin
Taimu Mountains in Fujian Province, China.
This green tea is a must for every Chinese green tea lover! White Monkey Bai Mao Hou is a traditional variety of green tea.
It grows along the slopes of the Taimu Mountains in Fujian Province, China, and is harvested in spring. Young leaves and closed buds are carefully harvested and treated exclusively by hand. The result is a tea that appears woven with silver velvet: its buds, in fact, look like monkey legs with white hair, hence the name.
Ingredients: green tea, slightly oxidised.
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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. By 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.
Heat the water to a temperature of 75°C and conduct an initial 30-second infusion. 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 brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
Store in a cool, dry place away from direct sunlight.
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