The Bay Mao Hou White Monkey green tea brews a pale yellow liquid in the cup, with great freshness and a subtle vegetal aroma of spinach. It is a delicate tea with a silky and enveloping body, finishing dry, leaving a sensation of palate cleanness. 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 silver tips. Once infused, the leaves release vegetal aromas of sweet asparagus and carrots, a fruity hint of boiled chestnut and almond, and slight 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 of Bay Mao Hou White Monkey green tea is very delicate and sweet, with vegetal notes of salad greens and fresh grass, alongside barely perceived floral hints. With the second infusion, a pleasant sweet-salty contrast is created, and the body becomes denser, almost milky, with more pronounced floral notes and a hint of lemon grass felt at the sides of the tongue, providing a pleasant acidity. The third infusion brings the vegetal notes to the forefront: hints of arugula and chard are felt, while the citrus notes perceived in the previous infusion gradually fade away until they vanish. The first notes of Bay Mao Hou White Monkey green tea are vegetal and sweet: the more herby and fresh hints soon give way to floral notes and a creamy sweetness. The progression on the palate also reveals a more salty and mineral side of this tea, found in the hints of potato starch, chard, and spinach. The finish is always very fresh and vegetal, with a hint of pleasant citrus acidity felt at the sides of the tongue. The body is extremely silky and velvety, denser than one would expect from a Chinese green tea. This green tea is a must for any lover of Chinese green tea! The White Monkey Bai Mao Hou is a traditional variety of slightly fragrant green tea. 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 treated exclusively by hand. The result is a tea that appears woven with silver velvet: its buds indeed look like white-furred monkey paws, hence the name. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Yixing clay teapot or a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best capture all the nuances of flavor of the tea. Heat the water to a temperature of 75°C and proceed with a first infusion of 30 seconds. Maintaining the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30 - 40 - 50...). This tea has a longevity of 5 infusions. 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. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is finished. The infusion times we suggest can be slightly modified to your liking for a more or less intense flavor. It is advised to store in a cool, dry place away from direct sunlight.
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The Bay Mao Hou White Monkey green tea brews a pale yellow liquid in the cup, with great freshness and a subtle vegetal aroma of spinach. It is a delicate tea with a silky and enveloping body, finishing dry, leaving a sensation of palate cleanness. 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 silver tips. Once infused, the leaves release vegetal aromas of sweet asparagus and carrots, a fruity hint of boiled chestnut and almond, and slight 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 of Bay Mao Hou White Monkey green tea is very delicate and sweet, with vegetal notes of salad greens and fresh grass, alongside barely perceived floral hints. With the second infusion, a pleasant sweet-salty contrast is created, and the body becomes denser, almost milky, with more pronounced floral notes and a hint of lemon grass felt at the sides of the tongue, providing a pleasant acidity. The third infusion brings the vegetal notes to the forefront: hints of arugula and chard are felt, while the citrus notes perceived in the previous infusion gradually fade away until they vanish. The first notes of Bay Mao Hou White Monkey green tea are vegetal and sweet: the more herby and fresh hints soon give way to floral notes and a creamy sweetness. The progression on the palate also reveals a more salty and mineral side of this tea, found in the hints of potato starch, chard, and spinach. The finish is always very fresh and vegetal, with a hint of pleasant citrus acidity felt at the sides of the tongue. The body is extremely silky and velvety, denser than one would expect from a Chinese green tea. This green tea is a must for any lover of Chinese green tea! The White Monkey Bai Mao Hou is a traditional variety of slightly fragrant green tea. 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 treated exclusively by hand. The result is a tea that appears woven with silver velvet: its buds indeed look like white-furred monkey paws, hence the name. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Yixing clay teapot or a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best capture all the nuances of flavor of the tea. Heat the water to a temperature of 75°C and proceed with a first infusion of 30 seconds. Maintaining the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30 - 40 - 50...). This tea has a longevity of 5 infusions. 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. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is finished. The infusion times we suggest can be slightly modified to your liking for a more or less intense flavor. It is advised to store in a cool, dry place away from direct sunlight.
