Known in China as Xin Gong Yi Bai Cha, literally “white tea processed with new technology”, named after a new cultivar of the same name developed in Fu Ding in 1968. Processing differs from conventional white teas by adding an intermediate step of fine leaf rolling (rou nian). As a result, the leaves break more which allows them to oxidize more before they are fully dried.
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Bai Xue Long
€10,75
“White Snow Dragon” – a beautifully processed white tea with an intensely sweet herbal aroma. The yellowish, sparkling infusion smells complexly of fruit and herbs. The taste is strong, sweet, without a trace of astringency.
It is one of the few newly produced white teas, which thanks to its high quality soon gained popularity not only in China but also in other countries.
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How to prepare?
| First rinse the leaves with hot water, then infuse them. | |||||||||||
| temperature | ratio | 1. | 2. | 3. | 4. | 5. | 6. | 7. | 8. | 9. | 10. |
| 95-100°C | 1g / 50ml | 30s | 20s | 25s | 35s | 50s | 70s | 90s | 120s | 150s | 200s |
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