Lastea - Know more about tea: May 2021

Sunday, May 30, 2021

Meng Ding Huang Ya, Royal Tribute From The Tea Culture Birthplace

Remember when we talked about the Zang Tea, we ever mentioned Yaan, Sichuan? It is said one of the Chinese tea culture birthplaces. Especially the Meng Ding Mountain region, which is a tea production and hub since antiquity. Meng Ding Huang Ya, Ganlu, and Stone Flower tea are all the high-quality teas that originated there. Among them, Meng Ding Huang Ya tea is the only yellow tea. It is rare and as a tribute that only serves Chinese royal the past hundreds of years.

Meng Ding Huang Ya tea used to be as a tribute only for the Royal

What Is Meng Ding Huang Ya

Meng Ding Huang Ya belongs to yellow bud tea and slight fermentation. During the processing, leaves will be through a step called “Sealing Yellow” and turn yellow, also the infusion. But this technique is a challenge and totally depends on the tea masters’ experience. From the name we can see, Meng Ding Huang Ya is made from tender buds. A scarcer source and complicated processing make the tea become much rarer.

Legend says that in the Han Dynasty, two thousand years ago, the pioneer of tea Wu Lizhen has planted the tea trees on Meng Ding mountain, which is the beginning of the tea artificial cultivation history.

For an extended period, green tea was the only choice of Chinese. Later in the Tang Dynasty, the tea-drinking habit and culture reached the top popularity in China. By the benefits of rich experience, the teas originated in the Meng Ding region started to be as a tribute; the best products every year must offer to the royal household. This honor last from Tang to Qing went through about 1200 years and never been interrupted.

Especially in the Ming Dynasty, the yellow processing method was invented. In ancient China, yellow is the exclusive color of the royal, and the civilians were not allowed to use it. Yellow tea processing is complex, and productivity is backward in the old time. The rare Meng Ding Huang Ya yield was only comfortable for the emperor and sacrifice.

Even though the productivity is awesome now, the limited leaves source also makes the top-grade Meng Ding Huang Ya an unamiable price. The Ganlu green tea also from Meng Ding mountain may give a more friendly price.

Meng Ding Mountain Producing Region

Sichuan has a “Tianfu Zhi Guo” reputation, which means the natural environment there is beautiful. The Meng Ding mountain is also a tourist attraction.

In Chinese, Meng means rainy, and Ding refers to the top. Meng Ding mountain famous for its top shrouded in fog all day long; the mean annual precipitation here is about 2000mm. The climate is mild, and the temperature keeps at about 15℃, not a big difference during seasons.

Due to the long rainy days, the annual sunshine duration only about 1000 hours. Foggy days over 300 days a year. Although Meng Ding mountain is at a low altitude and the tea trees belong to the ordinary one, they still create excellent tea flavor because of the environment with less sunshine and high humidity.

Processing

Meng Ding Huang Ya picking starts from spring; only select the most tender buds in a year. Most of the source leaves will be processed into green tea, and less left for yellow tea. Because the yellow tea processing is complex, even though the senior tea master can’t make sure for success every time.

Traditionally, leaves after picking will be under fixation. The tea masters will fry the leaves in a 160℃ iron pot in a freehand way for 4-5 mins. It can vastly slow down the leaves from fermenting and remove the plant smell.

The following step is the most essential processing – sealing yellow. Tea masters will package the leaves with straw paper well. Many other regions may be sealing yellow leaves with a wet cloth. Still, the local tea masters thought straw paper got better breathability and made the Meng Ding Huang Ya got an individuality flavor. It is said this straw paper is also made from a secret recipe.

The sealing yellow processing will last 36 hours, and the leave won’t ferment over 10%, which belongs to a slight fermentation. The problem is that this process can not be under control. Tea masters don’t know whether it is successful until they unwrap the package—an inadequate or over fermenting means a fail. And the final step is drying.

This traditional way maybe not too standard because the tea masters who good at the authentic way are less. In China’s turbulent period in the last century, the authentic Meng Ding Huang Ya process method has ever been lost. Now, a few tea masters who respect tradition keep trying to restore the most authentic Meng Ding Huang Ya processing and pass it on.

In modern times, Meng Ding Huang Ya tea still hard to process completely dependent on machines. Fortunately, the yield is increased by productivity improvement, but it is still low. Tea masters separate the traditional method into more steps, like repeat the fixation and sealing yellow over and over. This can better control the leaf’s transformation and makes the flavor unification.

Flavor & Benefits

Meng Ding Huang Ya hasn’t been rolling during processing; it still retains the tender buds’ shape but becomes flat by drying. The leaves look yellow-green and glossy. Due to the low-degree processing, some tiny fuzz still left on the surface, sends a mild and fresh scent.

The yellow and bright infusion is a feature of yellow tea. The aroma of Meng Ding Huang Ya after brewed is more refined, not so robust. It tastes mellow, delicate, with an obvious sweet, and something aroma like roasted chestnuts. If you experience it carefully, you can also feel some imperceptible bitterness and astringency.

In Traditional Chinese Medicine, food can be classified into cold, warm, and hot; they bring different benefits and effects to the human body. In the Ming TCM famous work Compendium of Materia Medica, Li Shizhen ever mentioned that the true tea (refers to green tea that time) belongs to cold, and only the Meng Ding Huang Ya is warm. It can neutralize the cold and treat the diseases caused by intake the cold food, like diarrhea and stomachache.

And in the modern medicine view, Meng Ding Huang Ya has a significant benefit in helping dyspepsia and weight loss. Because it has been braise (sealing yellow) and form many components which can good for digestion.

How To Make Meng Ding Huang Ya

Brewing Meng Ding Huang Ya tea is simple.

Prepare a 300ml glass cup and preheat it;
Put 8-10g Meng Ding Huang Ya in;
Add 85℃ water in till the 1/3 gently, and do not crash the fuzz, then pour the water out;
Refill 85℃ water, not need cover, steep for about 1 minute;
Enjoy;
Refill when 1/5 infusion left, 85℃ water, and 1 min steeping in the same way. Typically, Meng Ding Huang Ya will lose all the taste after 3 brews;

What Is Haimagong Tea & Why Is It So Rare

Yellow tea is the rarest in the 6 major teas; the low yield and market share create a vicious circle. Some subtypes even come to an unable selling situation. The Haimagong tea from Guizhou, China, is an example. The tea masters keep producing it just not to let this culture dies.

What Is Haimagong Tea

Haimagong tea belongs to Yellow Large Tea, which originated in Haimagong village, Guizhou. This is a settlement of a Chinese ethnic group – the Yi people. Haimagong is a transliterated word from “Gumogu.” In the Yi language, it means the elephant valley. Here was the place for war elephant training in ancient times.

The total area of tea plantations in Haimagong village is about 500 hectares, including the new and the old ones. The local climate is cold, and the annual average temperature is about 13℃. But it’s mountains around and a river in the front, which can protect it from the cold current directly attack. Some ancient tea trees are still growing strong here. The region is up to 1500 meters altitudes, so the teas that originated here belongs to the high-mountain tea, which contains richer nutrients. The mean annual precipitation is between 1000-1200, and the humidity keeps at 80%. High altitude, low latitude, short sunlight time, and lots of fog make the excellent quality of Haimagong tea.

Haimagong village has tea-producing for over 600 years. It is said in the Ming Dynasty, a local tribal leader – Madame Shexiang, paid the tea as a tribute to Emperor Zhu Yuanzhang. The king loved it after tasting, and he decided to build a road to connect there. And this gave a great help on the economics and culture developing in Haimagong.

Later, in the Qing Dynasty, an officer in Guizhou also fell in love with Haimagong tea. He thought its quality still has a big room for improvement, so he taught the local tea masters a more advanced processing method, which for making “Zhu Ye Qing tea.”

Zhu Ye Qing tea is the earliest name of Haimagong tea. But in Sichuan, there is a green tea also name Zhu Ye Qing. In 1999, a Sichuan tea company registered the trademark Zhu Ye Qing successfully. And the one in Guizhou had no choice but to change its name in Haimagong tea.

Processing & Flavor

Haimagong tea starts harvest from several days before Guyu (a Chinese solar term.) The picking standard is one bud and the first leaf, or to the second or the third leaf. After picking, the source leaves will be through:

Frying
First Rolling
Sealing Yellow
Rerolling
Re-frying
Rerolling
Drying

Sealing Yellow is the most essential step. Tea masters rub the leaves into a group, package them with a wet cloth, put them in a pot, and compress them with the lid for 24 hours.

During this period, the leaves will turn yellow by the heat and moisten effect and forms a unique flavor. The drying step also got a feature. Leaves will be roasted under gentle heat over 10 hours. Drying the leaves in this way can help to fix the substances which formed during sealing yellow and make the aroma richer.

The great pity is, only the local tea masters still stick to producing Haimagong tea. No developing any scale industry and no management by tea factories; that makes the quality and flavor uneven. Most of the products are sold by tea masters themselves or purchased by some small tea stores.

Besides, probably because there is no standardization, the Haimagong tea flavor cannot give a big impression. It tastes similar to green tea, and the aroma is like the cooked smell that the green tea over-heated. With a noticeable bitterness and astringency, but also can bring the “return sweet” after few seconds.

Except for traditional culture, the merchants are hard to come up with any ideas to promote Haimagong tea. After all, in Guizhou, the wine industry can bring more economic benefits. The most famous and also regarded as a finance product is Maotai.

How To Make Haimagong Tea

It is easy to make Haimagong tea.

Prepare and preheat the teaware. A 250ml porcelain teapot will be nice;
Put 5-8g Haimagong tea into the teapot, add hot water, cover and pour out the wastewater soon;
Refill 85℃ water, cover, and steep for about 1 minute;
Pour the infusion in the fair cup to equal the concentration;
Serving;

Most of the time, Haimagong tea is sold in a loose-leaf style; it even not got a nice package. So it is necessary to wash the leaves before brewing. Besides, due to the same reason, Haimagong tea is not suitable for long-term storage, and it is better to finish consuming it ASAP.

Junshan Yinzhen Tea – The Only Yellow Tea of Chinese 10 Famous Teas

Dongting Lake is a Chinese tourist attraction, which located in Yueyang, Hunan. Picturesque scenery here, as the inspiration source for the poets for a long time. Thanks to the excellent natural environment, plants growing strong here. An island called Junshan, a scarce yellow tea – Junshan Yinzhen tea originated here. It is said it was Chairman Mao’s favorite; they got the same hometown.

Junshan Yinzhen tea is a rare yellow tea

What Is Junshan Yinzhen Tea

Among all the Chinese tea, the more tender leaves tend to be more valuable. Typically, these tea’s name will with words like “Jian,” “Ya,” “Feng,” which refer to the tender buds. If the buds still retain lots of fuzz after processing tea, they will be called “Yinzhen”(silver needle.) Only one bud can be harvested from one plant every picking, so these tender tea got a low yield. Although their names are similar, Junshan Yinzhen and Baihao Yinzhen are not the same tea. The latter is a high-quality white tea, and you can know more here.

Junshan Yinzhen tea is only made from the tenderest buds, belongs to Yellow Bud Tea, looks like flat needles. The leaves are yellow-green, cover with lots of tiny white fuzz(also call “Hao“). Thus, Junshan Yinzhen is also called “gold-mounted jade.”

Junshan Island started producing tea from Tang Dynasty. But like other regions, it was only producing green tea. The Junshan tea’s earliest name is Baihe (white crane) tea.

It is said an immortal planted a tea tree here, built a temple and dug a well. Brewing the tea from the holy tree with the water from the well, the steam looks like the white crane flying high to the sky.

The emperor like it very much and nominated the tea and the well-water as tributes. Later, the water was replaced during the journey, and the emperor didn’t see the steaming picture when making white crane tea. He was so upset and said, “the white crane is death.” What amazing is, the well thousands of miles away suddenly dry, only the tea tree left.

Of course, that is just a legend. Till to Ming Dynasty, people found that the leaves will turn yellow in a wet-hot environment during processing. If to control it well, the flavor will be greater improve; the yellow tea processing born.

Tea masters in Junshan Island tried to produce yellow with the local source leaves, and it came to an excellent result. Later, a truth, not a legend, the Qianlong Emperor of the Qing Dynasty nominated the Junshan Yellow tea as a tribute. Every year, 9kg tea should be paid and only can make by the tenderest buds. This is the later Junshan Yinzhen tea.

China ever voted out 10 great famous tea in 1959; Junshan Yinzhen tea was the only yellow tea selected. But different from the others, only Junshan Yinzhen is not a geographically indicated product and a public brand. Yes, the brand Junshan Yinzhen is independent till now.

It is because, in 2004, the local gov ran a tea industry reform. Several units under Yueyang Construction and Investment Group Co., Ltd jointly invest set up the Hunan Junshan Yinzhen Tea Co., Ltd. It cost millions of dollars to buy out the right to use all the tea plantations on Junshan Island and the brand “Junshan.”

The company took the Junshan Yinzhen tea as the core product to R&D and sale. It means we do not worry about buying fake products, but the price also gets higher because of the monopoly. The company also sells a famous tea Junshan Maojian, but it’s a kind of green tea.

Worth knowing is, In Yueyang, not only Junshan Island but the tea plantations around also produce yellow tea. They ever tried to apply to the gov to make the Junshan Yinzhen into a public brand, but they finally failed. Later, a public brand, “Yueyang Yellow Tea,” came. From a development view, it a negative-sum game to both sides.

How Junshan Yinzhen Tea Processing

The yellow tea processing can’t be said complex, but it is a challenge. Junshan Yinzhen tea is more than that. It needs to keep the fuzz, which is easy to lose during processing, and without fuzz, it can’t be regarded as Yinzhen tea.

The source leaves picking starts from about 3 days before Qingming(a Chinese solar term.) The newborn buds have the richest nutrients at this moment. The tea masters need to pick the buds gently, and they also line a soft cloth in the basket for protecting the weak leaves better.

After picking, the leaves will be through frying, placing, and first-roasting; these steps are the same as green tea processing. Only when drying, tea masters will just roast the leaves to 50% dry for the better following processing. If the leaves are too dry, they will hard to turn yellow; and if not dry enough, the final product will get a bad smell.

The following step is most important in yellow tea processing – sealing yellow. Tea masters will pack the leaves with kraft papers, 1.5kg per package. Then put them in a box, placing them for about 40-48 hours. During it, the leaves begin to oxidation and release heat. The internal substances start to transform, like the braise skill in cooking.

Even though it looks simple, during sealing yellow, tea masters always need to watch the packages out and fine-tuning them according to their experience. The flavor and quality of Junshan Yinzhen tea are basically formed during this processing.

Junshan Yinzhen tea will be through twice sealing yellow. After the first finish, leaves will be roasted again, cost about 1 hour, let the internal substances that had formed settle down. Then tea masters braise the leaves a second time, which cost about 20 hours, till they all become golden. Finally, dry the leaves into Junshan Yinzhen rough tea by a high-temperature roasting.

How Junshan Yinzhen Tea Taste

Junshan Yinzhen tea has a limited yield, only several hundred kilograms per year. Besides, the leaves’ quality is hard to control during processing. It is said the most high-quality Junshan Yinzhen in the year is only offered to influential officials. The products sold on the market have a relative-low quality but still with a high price.

The Junshan Yinzhen tea flavor maybe not so amazing. When you unwrap the small individual package and take the leaves out, first, you can smell a mild herbaceous scent. After brewing, it sends a straw pile-like aroma. And you will become confused soon; the infusion show light-yellow, but it is too light, just like not be brewed enough. It’s exactly how the Junshan Yinzhen tea is, and you should never try to extend the steeping time or even cook it, or you will get a worse taste.

When you take a sip gently, you almost can’t feel any taste but the cooked aroma. Focus on the feeling, you will be able to feel a slightly bitter and astringent, and the fresh taste from the “Hao.” After few seconds, the tongue will feel a more delicate sweetness. You can describe the Junshan Yinzhen tea flavor with subtle and implicit. Its flavor doesn’t come as impact as the other teas, maybe more suitable for the people who got a light-taste.

Storage Method

The authentic Junshan Yinzhen tea has a small individual sealed package, which can better protect the tea from dampness and odor pollution. So all you need to do is to find a good-airtightness iron can for storing them. The storage environment needs to be dark, cool, and dry; an ordinary locker is OK. If you gonna store the tea in a fridge, it’s better to line some papers inside the iron can to prevent the damp.

The Junshan Yinzhen tea official labeled expiration date is 2-3 years. There are few cases of aging yellow tea. Typically, the yellow bud tea is recommended to finish consumption when it still fresh. After a long time of storage, the fuzz on leaves will slowly fall and lose the value.

How To Make Junshan Yinzhen Tea

To brew Junshan Yinzhen tea is very simple. Many of the time, we are for appreciating the leaves dancing in the water.

Prepare a 200ml glass cup and preheat it;
Heat the water to boil, then wait for it to cool down to 85℃;
Unwrap the package and put the leaves into the cup (about 5g);
Add hot water just to cover the leaves, steep for about 3 seconds, and let them fully stretch. Be gentle when adding water, and Junshan Yinzhen doesn’t need to wash-tea;
Go on fill in water to 4/5 of the cup, steep for about 1minute. And this moment, you can see the leaves waving up and down just like dancing. The fall down fuzz would not make the water muddy but reflect a dazzling silver light;
Enjoy;

Junshan Yinzhen tea is not resistant to brew. The second brew will be relatively light, and the third almost comes in insipidness.

Why Say Bai Jiguan Tea Helps Taoist Practice?

Wuyi Rock teas play an essential part in Oolong, and they are famous for their unique “Yan Yun“(rock flavor.) From the description we see, this flavor is very impactful. But among them, a type named Bai Jiguan tea is totally different, either the looks and the taste. Imagine if the other Wuyi Rock teas are the strong warrior monk, then Bai Jiguan tea is just like a tender nun.

CONTENT

What Is Bai Jiguan Tea

Bai Jiguan tea is also called white cockscomb tea, one of the Wuyi 4 great Ming Cong(famous tea trees.) Buddhism is popular in China, and many teas are also named according to the Buddhism figure, such as Tieguanyin, Tieluohan. But actually, Taoism is the true native religion of China. And Bai Jiguan tea is the only one regarded as a Taoist Tea.

Names Legends

Just like the other teas, about Bai Jiguan tea’s name, there is a mythological.

It is said in Ming Dynasty. A monk heard some noise outside after he finished a meditation. He out and check and found that an eagle was attacking some chicken. A hen was fighting with the eagle to protect her chicken, and she finally dies.

The monk was moved and burry the hen’s body under a tea tree around. A year passed, the monk found that the tea tree was growing different; its leaves are white and rise like a cockscomb, shining bright under the sun. He picks the leaves and makes them into tea, and the flavor was awesome! To remember the hen, he named the tea Bai Jiguan(White Cockscomb.)

A more credible saying is, there is no myth story, this name all because of its tea trees look. Its leaves develop above the syncline, show yellow and grass. The newborn buds are lighter, close to white, and with fuzz. Leaves and buds stacked, looks like a white cockscomb from a distance.

The reason why calling Bai Jiguan tea as Taoist Tea is about a legend. It is said that the tea was developed by Bai Yuchan, a leader of Taoism. He did meditation practice in Wuyi Mountain and having Bai Jiguan tea to help coordinate breath. He finally became an immortal. The other Taoists thought the tea had a big deal with, so they all took this tea as a daily beverage and called the tea “Taoist Tea.”

Origin

Bai Jiguan tea originated in the Wuyi producing-region, Fujian; earliest be found in a bat cave in Ming. Even though it is one of the famous Oolong teas, the cultivation difficulty is hard. The seedling is also hard to survive. And it got a long growth cycle, which leads to a low yield. Tea farmers prefer to cultivate the plant which with a higher ROI, such as Da Hong Pao, Shui Xian, and Rougui. So Bai Jiguan tea is rare, the total yield in the Wuyi region is only several hundred kilograms, and the price is high.

Tea Tree Type (With Leaf Albinism )

As one of the Wuyi 4 Great Tea Trees, Bai Jiguan is significantly different from the others. When you step into the Wuyi tea plantation, maybe you can not distinguish between Da Hong Pao, Shui Xian, and Rougui; but you are sure to recognize the Bai Jiguan tea tree at once. The leaves of the others are almost deep green, and Bai Jiguan’s is yellow. It is all because it suffers from a gene variation – Leaf Albinism.

Albinism is a common gene variation in plants and animals; the most we know about is the white tiger. Except for Bai Jiguan, Anji White Tea is also from a leaf albinism tea tree.

Researchers reported in 2016 that they got a conclusion according to an experiment: the Leaf Albinism on the Bai Jiguan Tea tree is related to the sunlight. The relevant genes for controlling photosynthesis will be suppressed expression under the sunshine. It affects chlorophylls and Carotenoids’ synthesis, making the leaf turn a lighter color(not totally white.) The newborn buds show a light-yellow close to white and turn yellow by growing; if without sunshine, the leaves will turn back to a regular green.

Bai Jiguan belongs to the clonal small arbor, middle-leaf Camellia Sinensis. It got a luxuriant tree-crown, leaves with less fuzz, and the sawteeth on the rim are shallow. Due to the albinism reason, it contains less tea polyphenol, which’s about 28.2%. The caffeine content is about 2.9%. By contrast, it got much more amino acid than other teas, which’s about 3.5%. So Bai Jiguan tea tastes much fresher.

Bai Jiguan Tea Processing

Bai Jiguan tea typically starts to be harvested from the middle of May; the picking standard is one bud and to the second or the third leaf. Then the leaves will be placing, sunning, shaking, frying, rolling, and roast drying to make into tea. Some steps will be repeated multiple, like shaking, rolling, and roasting.

Not only to cultivate is challenging but also the processing too. Maybe due to the albinism, Bai Jiguan’s leaves are fragile. In Oolong tea processing, shaking is an important step. Tea masters need to put the leaves on a giant bamboo sieve and shaking them again and again. Thus, the rims are broken, the juice flows out and covers the body, make the rim and the body got a different fermentation degree. And it also makes a unique feature of Oolong tea – red rim and green body.

The fragile body of Bai Jiguan easily breaks too much during shaking. It not only leads to an over-fermentation but also affects the looks. The same situation in rolling and drying; it needs a gentle operation. Thus, during Bai Jiguan tea processing, these 3 steps will be repeated multiple, and cost more time. If the fermentation and roasting are too over, it affects the tea flavor a lot.

How Does Bai Jiguan Tea Taste Like?

Bai Jiguan tea also has a large different flavor from other Wuyi rock teas. The others most are strong at floral and fruity, and with the so-called “Yan Yun”(rock flavor.) Bai Jiguan tea is with a robust herb scent. It’s different from the strengthful TCM scent of Tieluohan tea; the aroma of Bai Jiguan is gentler, like the houttuynia and honeysuckle.

Because the source leaves are yellow and the processing is gentle, the Bai Jiguan shows a lighter color than other rock teas after making it into dry leaves. Their bodies are tight, show tawny; you can see the rim – the part with a deeper fermentation clearly. Be close and take a smell, there is a fresh, delicate, and mild aroma. If you close your eyes, you may misconceive it as a kind of herbal teas.

After you make it into an orange-color infusion, the leaves will be fully expanded, and the red rim becomes more obvious. Have a sip, a plant scent comes to your oral, with a little bit bitter and astringency, but not as strong as black tea. The rich amino acid also brings a fresh mouthfeel. Let it slid down your throat, a slight sweetness and cool feeling will appear on your tongue root, and the aroma also lasts a long time.

Maybe due to the albinism plant’s unique feature and the caffeine effects, you will feel your blood flow boosts quickly, even sweat, as relaxed as enjoying a massage—no wonder the Taoists take Bai Jiguan tea as a daily drink for better detox and meditation.

Storage Ways

We’ve talked before, the Bai Jiguan leaves are fragile, which need to be processed gently. After they are dried, they become more fragile because of roasting. Even though the product has a separate sealed package, you also need to be gentle when moving it or find it all broken after opening the package. And to the loose-leaf, they will easily absorb the water in the air, get a damp smell, or even mold.

Most of the teas need a dark environment during storage. Bai Jiguan tea requires higher; it got more sensitive to the sunlight because of the albinism genes. The part with a lower fermentation may change flavor in a short time by the sunniness. Besides, the requirement on temperature also high, which needs to be relatively cold. Bai Jiguan tea got a short shelf life and not suitable for aging; it’s better to finish consumed in half a year.

During Bai Jiguan tea storage, pay attention to the following:

Dry
Dark
Low-temperature (lower than 20℃)
low oxygen environment

A recommended method is: if it got separate sealed packages, put them into an iron can with desiccant, then store them in a fridge. If it is loose-leaf tea, pack it well with rice paper, then put it in a clay can, and store it in a dark, dry, cool place but not a fridge.

How To Make Bai Jiguan Tea

Prepare and pre-heat the teawares. A 120ml porcelain Gaiwan seems to be excellent;
Put 10g leaves in, add hot water, cover, then pour out the wastewater soon. Pay attention, when adding water, pour it at low, to avoid the violent flow breaks the leaves;
Refill 95℃ water, cover, steep for about 10-20 seconds;
Pour the infusion in a fair cup to equal the concentration;
Serving;

Even though Bai Jiguan’s flavor is largely different from other rock teas, it still got the characteristic of resistance to brewing. Typically, it can be brewed over 7 times, some high-quality products even over 10. After the third brew, you can extend 5-10 seconds steeping time every following according to the infusion concentration.