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“As part of my quest to better understand Wuyi oolongs, I am attempting to sample each of the Si Da Ming Cong. Bai Jiguan, or White Cockscomb, is the most uncommon and perhaps most unique of these...” Read full tasting note
You don’t have to be an expert to tell a Bai Jiguan bush apart from the rest in the spring. The new leaves are a much lighter green than any other tea. A quick look at the finished leaves confirms this fact, this tea is quite different than the other Wuyi oolongs.
Fresh slightly vegetal aroma like a green tea. This Bai Jiguan is a bit lower oxidation than our other yancha. The dry leaves have a nutty, deep, and somewhat woody fragrance. The soup is rich and creamy, as if yancha was a green tea.
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As part of my quest to better understand Wuyi oolongs, I am attempting to sample each of the Si Da Ming Cong. Bai Jiguan, or White Cockscomb, is the most uncommon and perhaps most unique of these cultivars, so I am glad that OWT stocks this tea.
Given that it is less oxidized than most other Wuyi, it has quite a distinct appearance, smell, and flavor profile. This tea also has undergone a lighter roast than most Wuyi. Mouthfeel is fairly full and astringency is medium low.
Harvest: Spring 2022.
Dry leaf: floral.
Wet leaf: nut, wet wood.
Flavor: nuts, cream, honey.
Flavors: Cream, Floral, Honey, Nuts, Wet Wood
