Bai Ye Dan Cong, AA, 2025

Large leaves of a brownish-black colour with a purple sheen and a longitudinal twist. The aroma of the dry tea is sweet, with notes of wildflowers and spices. When brewed, the scent becomes perfumed, with hints of vanilla, biscuit and peach—truly intoxicating.

The infusion is an unusual pinkish-golden colour, very clear, with a delicate sweet aroma featuring notes of tea rose and strawberry jam. The taste of the tea is sweet, fresh and delicate, with the same flavour of rose water. There is a hint of light, sweet grapes, ripe apricot and a touch of bitterness, which is quickly replaced by sweetness. A hint of cinnamon lingers in the background. As you sip, a light grassy note comes to the fore. The aftertaste clearly reveals rose and fruity sweetness. It has a slightly astringent finish.

The tea is intoxicating, then invigorating, and helps to gather one’s thoughts. It warms you up nicely. It would be lovely both in the morning and in the afternoon, especially in cold weather, to immerse oneself in the aroma of a luxurious rose garden. A fine, fragrant and refined tea, reminiscent in equal measure of medium-fermented Taiwanese oolongs and typical Wuyi oolongs.

The tea is a little finicky to brew, so it will require your full attention.

How to brew

Steaming

• Teaware: glass or porcelain teapot, gaiwan
• Water: 75-80°C
• Ratio of dry tea leaves: 6-7 g per 100-120 ml of water

Brew in short infusions of 4-5 seconds, gradually increasing the time by 5-10 seconds.