There is a legend about the origin of the "White Cockerel Crest." Once upon a time, a hermit monk living in these mountains saw a buzzard injure a wild partridge with a white comb. The monk was a doctor, collecting herbs and making medicine recipes. He cured the bird, and it flew away. On the spot where the partridge's blood drops fell, a tea tree with unusually bright leaves grew. When the hermit harvested the crop and brewed the tea, he immediately noticed the beneficial effects of the drink on humans.
Bai Ji Guan has been known since as far back as the Ming Dynasty (1368-1644). The leaves of White Rooster Crest have a green-yellow color, which distinguishes it from other tea bushes in Wuyi. It is produced in the second half of spring from tender young leaves. The technology for producing this tea requires adherence to a low-temperature mode of heating the leaves.
The appearance of the tea is very different from other Wuyi teas. The color of the leaves is a light, reddish brown. When heated with the breath, the aroma of cream, vanilla and a hint of cinnamon is noticeable. The infusion is yellow-green in color, and the aroma shows orchid, gingerbread and buttery notes with a slight smokiness. The taste is delicate, mild and fruity. There is a light nutty-chocolate sweetness with elements of cake, dried apricot and peach. Delicate acidity of bergamot and dried tangerine peels. The aftertaste is long and spicy, with notes of honey and cinnamon.
Tea is powerful. It distracts, clears the mind, raises the tone and fills one with a joyful sense of life.