Bai Jiguan ( White Cockscomb ) is a cliff tea that grows in an amazing and truly heavenly corner, the Wuyi Mountain Reserve. The tea belongs to the "Four Great Bushes" (Chinese: 四大名欉, pinyin: sìdà míng cóng) of the Wuyi Mountain region. The other three teas from "Sida Ming Cun": "Dahongpao", "Shui Jingui", "Tie Luohan". Modern tea masters claim that Bai Jiguan significantly surpasses other cliff teas in taste and aroma, and even such as Da Hong Pao. Tea plantations are located in the north of Fujian Province, where the Wuyi Mountain Reserve is located. The oldest Chinese proverb says: "Excellent tea is born from crystal clear water and mighty mountain peaks." And all this is truly true, because the most delicious and aromatic teas grow in mountain valleys and are brewed only with the purest water.
Mount Wuyi is one of the ancient cradles of tea culture, and this is where Bai Jiguan oolong grows. The soil on the mountain is volcanic, poor in nutrients, but rich in natural minerals. And this is quite enough for tea to grow and feed on. Constant humidity and sufficient rainfall also play an important role. Tea bushes grow very slowly and this oolong is produced in small quantities, which is why its price is quite high. The color of the leaves on the bush is pale green. There is a lot of white in the greenery. The buds are curved and shaggy, like the comb on the top of a golden pheasant or rooster. Perhaps this is what the name is associated with. During the Ming Dynasty, there was a story about how the " Cock's Comb " cured an evil disease, which made it popular.
Tea is picked manually, as it was many centuries ago. Pickers start their work in early April and until the end of May, the work is very difficult and not highly paid. And then, along narrow, difficult paths, in large baskets, they lower the tea to the foot of the mountain, where the tea factory is located. I process the tea according to ancient Chinese recipes and very carefully, without unnecessary fuss and haste. After all, high-quality tea must stand, like expensive wine.
There is a legend about the name of this oolong. Many centuries ago, one monk saw an eagle attacking a child, and a rooster defending the child. And in an unequal fight, the rooster died, but the child was saved. In gratitude, the monk buried the rooster on Mount Wuyi, and a few years later, a tea bush grew on the site of the grave and was called White Rooster Comb (Bai Ji Guan), in honor of the brave rooster.
Sometimes this tea is written as Bai Ji Guan, and translated as "White Rooster" or " White Rooster Comb" .
First published 24.03.2015.
Copyright © Chaline.Ru
Externally, the tea consists of large light-brown and yellow leaves of longitudinal twist. The tea has an unusual, very pleasant aroma. The infusion is transparent, light-yellow. The taste profile is incomparable with other Wuyi oolongs - subtle and changing, with woody-fruity notes, a little sour and refreshing. Empty chahai smells like birch sap. When swallowed, a noticeable aroma remains on the teeth and palate. The tea enlightens the mind and gives lightness and vigor.
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Name in Chinese
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白鸡冠 |
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Pinyin
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bái jīguān |
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Translation
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White cockscomb |
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Country
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China |
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District
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Wuyishan |
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