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Bai Ji Guan 2014

An exceptional, top shelf, zhengyan Bai Ji Guan 白鸡冠 (White Cockscomb), grown within the Wuyi protected reserve. Made in the traditional method, from actual Bai Ji Guan varietal, it is yellowish, not green like many fake Bai Ji Guan. Despite being one of the four famous yancha varietals it's relatively rare to come across good Bai Ji Guan, as it hasn't been planted widely, and being quite different from other yancha styles, not everyone has the skills to get it right. From the same master as our flagship Da Hong Pao Reserve, our Bai Ji Guan is lightly roasted, with a bright yellow liquor, very fragrant aroma, floral tinged with honey, dried apricots, and Chinese medicine. Aged since 2014, it's medicinal, detoxifying properties are enhanced. The taste profile is reminiscent of aged white tea, and old dry wood.
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Steeping Instructions:
Use 7.5g of leaves in a 100ml brewing vessel, add boiling hot water. This tea can be re-infused at least 10 times.

Bai Ji Guan 2014

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Customer Reviews

Spectacular Sensations, Good Qi

Review by Mariam
The scent of the dry leaves is exceptionally sweet and floral and that scent is transferred directly into the cup, giving a warm, sweet bouquet for the tongue to taste. The wet leaves initially smell like autumnal woods, but turns more floral as the steeps go by.

After swallowing the soup, the back of the mouth and throat closes up from the very thick tea. Past the fifth steep, the tongue goes a little dry while the back of the throat still senses that thickness in the tea.

There is a warm qi that courses gradually through the body; nothing all together shocking, but it's very present.

Overall, a very arresting tea with plenty of sensations that seem to be opposites but come together beautifully. Shame I hadn't purchased more of this.

I'd highly recommend. (Posted on 11/26/16)

Stunning white cocks comb

Review by Howard
The real reserve Bai Ji Guan, is a rare bird indeed rarely seen outside of Asia... You have the opportunity to taste it now, hard to describe, dried apricots and cooling wood flavors that make up a superb balance to the finest Da Hong Pao. A chance to taste the real thing. Bravo, Howard (Posted on 4/26/15)

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