Name: Bai Lin Gongfu
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Bai Lin Gongfu is one of three famous Fujian Black gongfu teas. It is produced in the Bailin and Hulin in the area around Tailao mountian, Fuding. Since the 1850's tea merchants from Fujian and Guandong province collected roughly manufactured black (red) tea from surrounding areas (plus the Zhejiang area). Afterwards this tea went through a refinement process in Bailin to become Bailin Gongfu. This refinement process includes procedures such as screening, cutting, winnowing, re-baking, fanning (blow away dust) blending and packing. Bailin Gongfu has pleasing golden-orange pekoe on tender buds. This tea can also be drank the Western way, brewed in a big teapot added with milk, sugar and lemon.
Appearance:Wiry and curly, covered with white fur. Color of leaf is a combination of golden yellow stripes and a shiny reddish brown.
Liquid: Red brilliant with bright and wide golden rings.
Taste: It is fresh, mellow and has a sweet after taste
Fragrance: Fresh and long-lasting with strong pekoe fragrance
Origin: Fuding City, Fujian Province
Harvest: Spring, 2008
To brew Bailin Gongfu, first put dry tea leaves (ratio leaves to water, 1:30/40) in ceramic or glass teaware, then pour 85 to 90 degree boiled water into the teaware. Steeping time can be either short or rather long depending on your preference. With a short steeping time the tea will be light and sweet, perfect to drink plainly. With a longer steeping time we advice to add milk, honey or lemon. This tea can be brewed for several rounds.
Alle rechten voorbehouden aan Qing Tea 2008-2010
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