Bay Mao Hou White Monkey green tea gives a pale yellow liquor in the cup, with great freshness and a subtle vegetal aroma of spinach. It is a delicate tea with a silky and enveloping body, and a dry finish that leaves a sensation of a clean palate. The leaves of this Bay Mao Hou White Monkey green tea are medium-sized, rolled and slightly curled. The color alternates between dark green and sage green, with many silvery buds. Once infused, the leaves release vegetal aromas of sweet asparagus and carrots, a fruity hint of boiled chestnut and almond, and light floral notes. In the cup, the liquor is an elegant pale gold, very bright and clear, with a surprisingly dense body and good freshness. The first infusion is very delicate and sweet, with vegetal notes of baby lettuce and fresh grass as well as faintly perceived floral hints. With the second infusion, a pleasant sweet-salty contrast is created and the body becomes denser, almost milky, with now more pronounced floral hints and a note of lemongrass that is felt on the sides of the tongue and gives a pleasant acidity. The third infusion brings the vegetal notes out more strongly: notes of arugula and Swiss chard can be perceived, while the citrus note perceived in the previous infusion gradually fades until it disappears. The first notes of Bay Mao Hou White Monkey green tea are vegetal and sweet, and the finish is always very fresh and vegetal, with a hint of pleasant citrus acidity perceived on the sides of the tongue. Place of origin: Taimu Mountains in Fujian province, China. This green tea is a traditional lightly scented green tea variety. It grows along the slopes of the Taimu Mountains in Fujian province, China, and is harvested in spring. The young leaves and closed buds are carefully picked and processed entirely by hand. The result is a tea that appears woven with silver velvet: its buds, in fact, look like white-haired monkey paws, from which the name comes. We recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with an Yixing clay teapot or a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves it is possible to make multiple infusions useful for best appreciating all the tea's flavor nuances. For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 75°C for an infusion time of 3 minutes.
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Bay Mao Hou White Monkey green tea gives a pale yellow liquor in the cup, with great freshness and a subtle vegetal aroma of spinach. It is a delicate tea with a silky and enveloping body, and a dry finish that leaves a sensation of a clean palate. The leaves of this Bay Mao Hou White Monkey green tea are medium-sized, rolled and slightly curled. The color alternates between dark green and sage green, with many silvery buds. Once infused, the leaves release vegetal aromas of sweet asparagus and carrots, a fruity hint of boiled chestnut and almond, and light floral notes. In the cup, the liquor is an elegant pale gold, very bright and clear, with a surprisingly dense body and good freshness. The first infusion is very delicate and sweet, with vegetal notes of baby lettuce and fresh grass as well as faintly perceived floral hints. With the second infusion, a pleasant sweet-salty contrast is created and the body becomes denser, almost milky, with now more pronounced floral hints and a note of lemongrass that is felt on the sides of the tongue and gives a pleasant acidity. The third infusion brings the vegetal notes out more strongly: notes of arugula and Swiss chard can be perceived, while the citrus note perceived in the previous infusion gradually fades until it disappears. The first notes of Bay Mao Hou White Monkey green tea are vegetal and sweet, and the finish is always very fresh and vegetal, with a hint of pleasant citrus acidity perceived on the sides of the tongue. Place of origin: Taimu Mountains in Fujian province, China. This green tea is a traditional lightly scented green tea variety. It grows along the slopes of the Taimu Mountains in Fujian province, China, and is harvested in spring. The young leaves and closed buds are carefully picked and processed entirely by hand. The result is a tea that appears woven with silver velvet: its buds, in fact, look like white-haired monkey paws, from which the name comes. We recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with an Yixing clay teapot or a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves it is possible to make multiple infusions useful for best appreciating all the tea's flavor nuances. For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 75°C for an infusion time of 3 minutes.
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