Zheng Yan Bai Rui Xiang (2025)

General

In China, it is sometimes said that the best teas are produced in the most famous mountains. There is certainly no clearer example of this wisdom than the legendary Wuyi Mountains in Fujian Province, China. The Wuyi Mountains, with their dense forests surrounding a winding river and their limestone peaks rising towards the clouds, are like a view of the Chinese soul. For centuries, this landscape has attracted ascetics, scholars and monks who have sought out Wuyi for its invigorating effects on mind and body. The rocky terrain of the region, surrounded by mist and fed by fresh mountain streams, is home to tea bushes whose growing conditions cannot be imitated anywhere else.

The Wuyi Mountains' wulong tea is called rock tea. Although there are several different varieties of tea bushes, the way the leaves are processed is essentially the same for all different types of rock tea. Only fully grown leaves are picked from the tea bushes. First, the leaves are allowed to release some of their moisture by spreading them on large round bamboo platforms that are exposed to sunlight. The leaves are then mechanically processed to break down the cell structure of the leaves and accelerate oxidation. This is repeated a few times, allowing the leaves to rest between processing. When the moisture and oxidation of the leaves have progressed sufficiently, the tea is mechanically rolled to release the flavors and create an elongated rolled shape. Finally, the leaves are roasted until dry. Roasting is traditionally done over hot coals on a large bamboo platform. Roasting locks the leaves in their shape and darkens the color and flavor of the leaves. The degree of oxidation of the tea leaves is typically around 30-60%. The color of the leaves before roasting is dark green and in places slightly brown. The strength of the roast determines the color and taste of the brewed tea. The roast can be light, in which case the color of the tea is yellowish, in medium roast the color is yellowish-orange, or strong roast, in which case the color is brownish-red.

Rou Gui tea bush variety has only become widespread in the last few decades and has achieved a position alongside the four traditional tea bush varieties of the Wuyi Mountains - Da Hong Pao, Bai Ji Guan, Tie Luo Han and Shui Jin Gui. The name Rou Gui refers to the cassia tree, from whose bark the commonly available spice cinnamon is made. The tea itself has nothing to do with cassia, but the aroma of the tea is said to resemble the spicy, pungent scent of cassia bark.

This tea

Bai Rui Xiang, or Hundred Auspicious Fragrances, is a Wuyi Mountain tea variety known for its rich flowers and fruity aromas. This variety comes from Zheng Yan, or the central region of the mountain range. The tea is from 2025 harvests.

Taste

The dry leaf has a fresh, roasted fruit aroma. The taste is dramatic and fast. The fresh fruitiness quickly emerges in a large burst. Mineral notes follow. The taste is accompanied by slightly oily wood and toasty notes.

Infusion

Use boiling water to brew the tea. Wuyi mountain rock teas are traditionally brewed using the gongfu method, i.e., by steeping the leaves in a small teapot (0-300ml) several times so that the steeping times are short. The amount of leaves used in this method is about 1/3 of the teapot. The steeping time is about 10-30 seconds. A shorter steeping can be good, but a much longer steeping rarely is. The steeping time can be extended with subsequent steepings.

If you use a larger teapot and brew a maximum of 2-3 times, the amount of tea leaves is 4-5g, or a heaping tablespoon. The steeping time in a larger pot is 3-5 minutes. The leaves can normally be brewed more than once.