WUYI IN 100G
Bairuixiang Rock Tea
BAI RUI XIANG 100GFragrance is in the name. Sweet, fine and smooth, a traditional famous cultivar.
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- Name
- Bairuixiang Rock Tea · BAI RUI XIANG 100G
- Series
- WUYI IN 100G
- Type
- Rock tea
- Aroma
- The dry leaf carries a powdery-sweet scent, like a gardenia just opened. Once brewed the fragrance lifts at once — the most floral of all rock teas: lift the lid and the whole cup is filled. It is still there after five infusions.
- Taste
- Sweet and moist on entry, fine-textured; the rock bone is not heavy, but the returning sweetness lasts a long time. The body is light yet holds together, like silk across the tongue. Good after a meal — it cuts richness and leaves fragrance in the mouth.
- Spec
- 100g tin
- Origin
- Fujian · Wuyi Mountains
- Price
- $24.9 (100g tin · price as shown in the boutique)
TASTING
The dry leaf carries a powdery-sweet scent, like a gardenia just opened. Once brewed the fragrance lifts at once — the most floral of all rock teas: lift the lid and the whole cup is filled. It is still there after five infusions.
Sweet and moist on entry, fine-textured; the rock bone is not heavy, but the returning sweetness lasts a long time. The body is light yet holds together, like silk across the tongue. Good after a meal — it cuts richness and leaves fragrance in the mouth.
Bairuixiang is a traditional Wuyi famous cultivar, known for its fragrance. The dry leaf is sweetly scented; once brewed, the floral aroma rises rich and high, the body is sweet, fine and smooth, and the fragrance runs through to the end. For anyone who wants to find that rock tea can be floral too, start with this cup.
OUR CHOICE
Why we chose this one
The name Bairuixiang carries fragrance in itself. It is not the sharp aroma of Rougui, nor the hidden orchid of Shuixian, but a sweet, powdery scent — the most delicate of the traditional famous cultivars. We chose it because its fragrance does not merely float; it settles into the liquor, and every sip is sweet. For anyone who wants the fragrance of rock tea to become more than a word, it begins with this cup.
The dry leaf carries a powdery-sweet scent, like a gardenia just opened. Once brewed the fragrance lifts at once — the most floral of all rock teas: lift the lid and the whole cup is filled. It is still there after five infusions.
Sweet and moist on entry, fine-textured; the rock bone is not heavy, but the returning sweetness lasts a long time. The body is light yet holds together, like silk across the tongue. Good after a meal — it cuts richness and leaves fragrance in the mouth.
SPECIFICATION
- Type
- Rock tea
- Spec
- 100g tin
- Terroir
- Fujian · Wuyi Mountains
- Craft
- Traditional charcoal roasting; the fire reaches within and the aroma stays steady.
- Water temperature
- 100°C boiling water
- Brewing
- Brew with boiling water; pour off the first two infusions at once, then add 5–10 seconds to each. We suggest a white porcelain gaiwan, 110ml, with 5g of leaf.
CARE
Seal away from light and keep in a cool, dry place; once opened, drink soon to enjoy it at its best.
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