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Bailin Gongfu is the highest quality Fujian black tea. This Bailin Gonfu is a premium quality tea produced at Mt. Taimu in Fujian, and is crafted from Fuding DaBai and Da Hao trees. This delicious tea has a great refreshing sweet taste and fragrance.
Our Bailin Gongfu Black Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
This year TeaVivre sell two versions of BaiLin Gongfu tea, both produced by the same producer from Mt. Taimu in Fujian province. Both are exceptional teas, with the main difference being that one is produced organically. This tea is their non-organic version, and provides buyers the ability to enjoy top quality Chinese black tea at a lower price.
Bai Lin Gongfu is a completely oxidised black tea. It is a “gongfu” (or “congou”) type of black tea, which indicates that it is hand crafted, with the leaf buds being twisted into thin, tight strips without them being broken. When dry, the tea has a sweet, caramel like scent and has a mix of black and golden-orange “pekoe” coloured leaf buds.
Black teas contain antioxidants, which help in the prevention of some cancers and help reduce the affects of aging that is caused by free radicals. They can also reduce the risk of strokes and heart attacks due to natural chemicals that reduce cholesterol.
For more information on the remarkable health benefits of TeaVivre's Black Teas, see our article on Tea Health benefit.
When brewing BaiLin Gongfu, use water around 185ºF (85ºC) and infuse the tea for 2-3 minutes, depending on the required taste. This particular BaiLin Gongfu can be infused up 6-7 times before it begins to lose its flavour.
For more information on some of the skills and arts of brewing tea, check out our article on How To Make Tea.
Lin Jian, who is born in Fuding, Fujian, has been living under the environment of teas. His father, grandfather and great-grandfather are all tea farmers. When he was in elementary school, he helped to pick the tea after school at the tea picking time when there’s not enough people to pick the tea. The dream of engaging in tea business was came up at that time. He said: “My original idea is to make a good life for my family by tea business. But from 1993 when my tea business was gradually developed, I changed my mind. Fuding is the best place of planning white tea. So I want to create a long-term Organic Tea business.” Through our contact with Mr Lin, we felt that he is a man of frankness, speaking quickly, walking quickly and working quickly.
Not exaggeratedly speaking, now Lin Jian is the first founder of Chinese white tea. He owns near 2800 acre high quality tea gardens in Fuding including 500 acre organic tea garden which is the only organic tea garden in Fujian that has passed the USA, Europe and Japan organic certification. He also owns 200 acre Jasmine tea garden in Guangxi. Meanwhile his heshan organic tea base was regards as the national agricultural standard base.
In 2010, his Bailin Gongfu black tea won the gold medal for black teas at the Tea King Competition in the city of Ning De.
Like our Silver Needle tea, TeaVivre's BaiLin Gongfu Tea is produced in the Mt. Taimu area, in Fujian province, on the south eastern Chinese coast.
This tropical mountainous coastal area is perfect for growing teas. The area has an abundant rainfall, with many misty days in spring, and temperatures that are neither too hot in summer nor too cold in winter. The mountains around the farms are more than 80% forested, ensuring the soil has a high natural fertility and organic content, removing the need to use fertilizers.
The history of BaiLin Gongfu black tea's is somewhat shrouded in mystery. The earliest documentation of BaiLin Gongfu black tea is in the “WuYi” historical document, written in 1851 in Fujian by a Chinese scholar call Dong Tiangong. In his document, he recorded “Gongfu” (sometimes written as “Congou”) as the name of a type of black tea produced in the Mt. Taimu area in Fujian, indicating that this tea was being produced in the area at that time.
In recent years, the production in Fujian and neighbouring provinces has rapidly moved from state-owned enterprises to private, local companies. This has resulted in a rapid increase in quality, innovation and production.
You may learn more about black tea knowledge from our article:
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I’ve been so busy at work this week and it’s taking everything out of me. But if still been finding time for a steep or two of this baby every night. I think I’m on steep 5 or six right now, I don’t remember, but it’s still holding up. This is so fruity and cocoa and delicious. I’ll do a more in dept review when I have a chance to do multiple steeps in a sitting, but for now just know that I think I’m in love.
Malty caramel sweetness at first sip. Brisk astringent aftertaste. Hazy/Smokey floral aroma. Works both a breakfast tea and as something you'd curl up with while reading a book. Very nice.
This tea seems to be of good quality. The leaves have a nice aroma and look very good. The brewed tea, brewed western style, is very malty(not meaning chocolate malt) and just a little bitter. It is a good strong tea, very strong, not for the feint of heart. I brewed this tea with 4tsp leaf at 190 degrees water and 18oz water for 3 min.
On first try I thought this tea taste rather like Lipton tea, however, as I drank it over & over, it does taste differently. I like it more each time I drink it. A very good black tea! I would surely buy it again!
Gongfu method with 4 ounce gaiwan. Steeping intervals were 15, 15, 30, 45, 60. In the dry leaf aroma, I detected raw almonds, chocolate, and raisins. And in the wet leaf aroma, a burst of malt and bitter chocolate. The liquor is a beautiful honey-gold, which looks lovely with sun rays passing through the glass. Medium-bodied, smooth, just a little thick. It has flavor notes of chocolate, malt and freshly baked raisin muffins/bread. This one feels darker and heavier than other Chinese black teas I’ve had (Jin Jun Mei, Laoshan Black), providing comfort, coziness, and soothing internal enrichment despite the temperature being over 80 degrees F right now. Ideally it would be drunk during a winter storm, when the landscape is snowridden or with dark gray sky above.
I bought two hundred grams of this in TeaVivre's recent anniversary sale. I tried a sample last year, and it became instantly my favourite black tea. It has a lovely thickness to it - a nice lightly oily texture that makes it very more-ish. The taste is bright and sweet, and like other reviewers have said, it has a lingering aftertaste like malty bread or biscuits, and no bitter astringency at all - it's very smooth and soft. But the really big draw for me with this tea is that it tastes more than anything like a perfect black tea - the other tones - the sweet brightness and the malt - are very enjoyable and striking, but they don't detract from the real underlying basic 'black tea' flavour that I love.
The dry leaf smells like straight up chocolate. I’ve never smelled a tea that resembles chocolate so incredibly closely. Brewed the liquor doesn't share the same scent, but it's lovely nonetheless. A little yam, a bit of sweetness and some wheat or baked bread. The bread notes really stay on your tongue. This is a truly delicious tea. I can see why it's so well liked. Although recommended at 194/90º, I used boiling water and it turned out perfectly.
I am drinking a cup of chocolate, caramel, wheat….goodness. That’s exactly what I taste. Sugar and milk definitely brought the chocolate to the forefront, that’s the first taste that hits you right away. The wheat taste is a sweet, middle tone, that develops in the middle. The caramel is an underlying flavour, tasted throughout, and strongest at the end of the sip. Usually, I do not taste three flavours as distinctly and powerfully in teas as I do in this tea, and they usually don’t taste as delicious. I mean, I have had flavoured teas recently that taste delicious—just look at my reviews—but that’s usually ONE flavour, not three. Teas with more than one flavour can be hard to pin down. I think that is why I love this tea so much—it is SO complex and so rich and dark and I LOVE it. Flavors: Caramel, Chocolate, Cream, Grain, Malt, Wheat This review was originally published on Steepster by Violet in June, 2014. TeaVivre has added this whole review here by getting permission from Violet.
This would definitely be a breakfast tea for me, as the overall taste is quite bold and strong. It has a grain-like malty quality about it without quite tasting like bread. I seem to get a little tiny bit of smokey savoriness at the beginning of the sip. I was surprised to not taste the caramel or honey sweetness that a lot of others mentioned… Then I added a touch of sugar to the second half of my cup and a lovely dark honey or molasses flavor came out. I wouldn’t necessarily call it caramel because I don’t get any butter. This tea leaves an aftertaste on my tongue that reminds me of strong coffee! Overall, quite good and a nice bold tea to take for breakfast. Would definitely stand up to some milk, although that’s not something I generally add to tea. Thanks Angel for the free sample! :)
I so love the way this smells in the morning. The aroma of baked honey bread floats through my kitchen... except this time it's coming from my tea mug. There is a very nice, sweet flavour, that is a bit like bread.
Reply: The taste and aroma are similiar of the teas.
Reply: Dear Alice, first, in my opinions you should follow the instructions. For it was written by our managers with repeatedly taste. But if you have other choice, you can steep your tea as you like. Second, washing the teas will not only wake the leaves but it will wash away the impurities as well and it will clean the cups. For black tea, there should be a step to washing tea. (Only organic teas can not be washed) But the time of washing teas should be very short (about 2 seconds). More infomation about how to brew teas, you can browse tea info in our website.
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