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Organic Dragon Pearl Black Tea
Handmade, subtle longan notes
Handmade, subtle longan notes
Longlin County, Baise City, Guangxi, China
September 16, 2015
Handmade into globular black tea, with plenty of golden tips
Dry longan scent, floral fragrance
Bright and clear orange color
Smooth body, mellow undertones, followed by subtle longan notes
Bai Hao Tea Tree
Yaming tea garden
Less than 40% of a cup of coffee
Store in airtight, opaque packaging; in cool, dry place
Proficient manual skills are required to make organic dragon pearl black tea which features sweet & smooth mouthfeel and so is especially suitable for enjoying at breakfast.
Instead of shaping tea leaves into ball shapes through rubbing and kneading, the way to process organic dragon pearl black tea is quite different from the traditional procedures to make ordinary dragon pearl tea. To make organic dragon pearl black tea:
Firstly, fermented leaves are need to be wrapped into a piece of etamine and inside this etamine small tea balls are gently squeezed out one after another by seasoned workers’ hands.
Secondly, these semi-finished wet tea balls will be further tightly encircled a layer of threads to hold their shapes till they become totally dry.
The appearance of this finished tea is in heavy body with a high percentage of tiny golden tips evident. When steeping, it is tasted smooth and mellow and has pleasant honey aroma. At the same time, a slight sweet longan-like aftertaste quickly rises from the throat. Overall, this tea tastes softer than ordinary dragon pearl black tea.
Chinese Gongfu Method
|Teacup: 12oz / 355ml||Gaiwan: 3.8oz / 110ml|
|194℉ / 90℃||194℉ / 90℃|
|2 Teaspoons / 5g Tea||5g Tea|
|Brewing time: 3 - 5 mins||7 steeps: rinse, 15s, 20s, 25s, 30s, 35s, 60s, 110s|
|Rinse time is around 5 seconds|
Located in mountainous area with elevations ranging from 500 - 1,200 m, Yaming Bai Hao tea garden covers a total area of 1,000 mu. Yaming tea garden is surrounded by woods and often shrouded in clouds and mist in the morning and at night. These advantageous natural conditions can help prevent the majority of harmful effects of UV rays to the growth of tea plants and obviously increase the contents of amino acid and chlorophyll accumulated in tea buds and leaves. To ensure tea quality, chemical fertilizers and pesticides are strictly forbidden to use in this garden. Based on this theory, Yaming tea garden was authorized to label its products as Organic in 2015.
China is the hometown of tea production while Guangxi is the birthplace of Bai Hao tea.
Bai Hao tea trees are commonly grown in high mountains in Guangxi province where the mountainous areas with altitudes of 800 - 1,500 m, giving the ideal homeland for Bai Hao teas. On average, the annual precipitation here is 1,500 - 2,000 mm and the annual average temperature is 16 - 23℃.
In Asia, it is said that Bai Hao tea tree is the only one versatile variety whose leaves are suitable for making all the six basic teas (green, white, black, yellow, oolong and pu-erh).
Bai Hao tea tree belongs to large-leaf species. The leaves of this species are very elastic, tender and yellowish green and give off a natural fresh scent. Bai Hao tea is rich in poly phenol, amino acid, pectin. One test shows that the contents of amino acid, poly phenol, caffeine and catechinic acid in spring Bai Hao tea (one bud with two leaves) account for 3.36%, 35.6%, 4.91% and 182.92 mg/g respectively. In 1964, a larger number of wild Bai Hao tea trees have been found growing in Lingyun County, Guangxi province. The biggest one is 9.96 m high with a trunk diameter of 25 cm, its dense canopy has 6.38 m wide and the leaves of this tree reach up to 13.3 cm long and 4.7 cm wide.
Bai Hao tea is also called “Ling Yun Bai Hao tea” mostly because its leaf and bud look downy. Jade green color, downy, full-bodied fragrance, mellow taste, durable infusing resistance are Bai Hao tea’s five features by which Bai Hao tea are renowned both at home and abroad.
List of awards won by Bai Hao tea
In 1915, it won second prize in 1915 Panama Pacific International Exposition.
In 1965, Bai Hao tea variety has been listed as one of the improved Chinese tea varieties by the Chinese Academy of Agricultural Sciences.
In 1984, it was classified as state-level improved tea variety by the Tea Variety Examination Approval Committee of China.
In 1991, it won the title of ‘National High Quality tea’ given by the China’s Ministry of Agriculture.
In 1994, it has been included in the book of China's Famous Tea Selection.
In 1999, it got the title of “Premium tea” in the third National Chinese Tea Trophy Award Competition.
In 2002, Bai Hao black tea and Bai Hao green tea won a gold medal and silver medal respectively in the Wuhu International Tea Expo.