Green Tea White Monkey (Bai Mao Hou Lü Cha)

BAI MAO HOU · WHITE MONKEY GREEN TEA · CHINA Taste tags:Floral · Sweet · Fresh How to brewGaiwan · 7 g / 150 ml · 95°C · 5–8 sec · multiple steeps OriginChina · Fujian · Nanping300–800 m · early April harvest FactsheetGreen tea · Dabai cultivar · handpicked · pan-fired · baked HOW THE TEA TASTES A smooth and layered Fujian tea with a fresh floral fragrance and persistent sweetness. Orchid and osmanthus-like notes develop over several infusions, supported by a rich but clean body. The liquor is bright orange-yellow. Main taste notes:Floral · Sweet · Fresh Intensity:3 of 5 · smooth and fragrant For the taste diagram:Vegetal — 3/5Floral — 4/5Sweet — 4/5Roasty — 2/5Spicy — 1/5Fruity — 2/5Wood / earthy — 1/5 HOW TO BREW IT Use 7 g per 150 ml in a porcelain gaiwan. Brew at around 95°C and begin with a 5–8 second infusion. Extend each following infusion gradually. AMOUNT OF TEA7 g per 150 ml TEMPERATURE95°C FIRST STEEP5–8 sec WHERE IT COMES FROM Nanping, Fujian, China Bai Mao Hou, or White Monkey, is a traditional tea associated with Zhenghe County in Fujian. Its name refers to the curled leaves covered in fine silver-white hairs. Made from the Dabai cultivar, the tea is handpicked in early April at elevations of approximately 300–800 meters. Processing combines withering, pan-firing, rolling and baking. Tags:📍 Nanping · Fujian⛰️ 300–800 m🌱 Early April🌿 Dabai cultivar🤲 Handpicked FACTSHEET TYPEGreen tea · withered · pan-fired · rolled · baked GOOD FORMorning · Afternoon · Multiple infusions HARVESTEarly April CULTIVARDabai ORIGINNanping · Fujian · China · 300–800 m INTENSITY3 of 5 · smooth and fragrant BREWING7 g / 150 ml · 95°C · 5–8 sec STEEPSMultiple infusions PACKEDMay 2025