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Bay Mao Hou White Monkey Green Tea produces a pale yellow, bright and fresh liquor in the cup, characterized by delicate vegetal notes reminiscent of spinach. It is an elegant and delicate tea, with a silky, enveloping body and a dry, clean finish. Tasting – Appearance and aroma The leaves are medium-sized, rolled and slightly curled. Their color alternates between dark green and sage green, with numerous buds covered in characteristic silvery down. Once infused, the leaves release vegetal aromas reminiscent of sweet asparagus and carrots, accompanied by nuances of boiled chestnut and almond and delicate floral notes. The liquor is an elegant, bright and clear pale gold. The body is surprisingly dense for a green tea, with a pleasant sensation of freshness. Tasting Notes GONG FU CHA The first infusion is extremely delicate and sweet, with vegetal notes of salad greens and fresh grass, as well as barely perceptible floral scents. The second infusion creates a pleasant sweet-salty contrast and the body becomes denser, almost milky, with more pronounced floral scents and a note of lemongrass perceived along the sides of the tongue, bringing pleasant acidity. The third infusion brings out the vegetal notes more strongly: arugula and Swiss chard are perceptible, while the citrus character of the previous infusion gradually fades away. WESTERN STYLE The first notes are vegetal and sweet: the herbaceous, fresh scents soon give way to floral notes and creamy sweetness. The evolution on the palate also reveals a saltier, more mineral side, with notes of potato starch, Swiss chard and spinach. The finish is always very fresh and vegetal, with a pleasant touch of citrus acidity perceived along the sides of the tongue. The body is extremely silky and velvety, denser than expected from a Chinese green tea. Origin Taimu Mountains, Fujian Province, China. Production Bai Mao Hou White Monkey is a traditional green tea produced on the slopes of the Taimu Mountains in Fujian Province and harvested in spring. Young leaves and unopened buds are selected and carefully processed. The characteristic silvery down covering the buds gives the leaves their distinctive appearance, associated with the name Bai Mao Hou, literally “white-haired monkey”. After harvesting, the leaves undergo the typical processing stages of green teas: withering followed by “killing the green” (sha qing), which stops oxidation. The leaves are then shaped and dried until the desired moisture level is reached. Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a Yixing clay teapot or a gaiwan holding approximately 150 ml. With 5 grams of leaves, this method allows multiple infusions and brings out the tea’s full range of flavors. Heat the water to 75 °C and steep for 30 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30–40–50...). This tea can provide 5 infusions. For a more classic Western-style preparation, use 3 grams of leaves in a 200 ml cup, with water at 75 °C for 3 minutes. For the best tasting experience, strain the tea as soon as the infusion time is complete. Suggested infusion times may be adjusted to taste for a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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Bay Mao Hou White Monkey Green Tea produces a pale yellow, bright and fresh liquor in the cup, characterized by delicate vegetal notes reminiscent of spinach. It is an elegant and delicate tea, with a silky, enveloping body and a dry, clean finish. Tasting – Appearance and aroma The leaves are medium-sized, rolled and slightly curled. Their color alternates between dark green and sage green, with numerous buds covered in characteristic silvery down. Once infused, the leaves release vegetal aromas reminiscent of sweet asparagus and carrots, accompanied by nuances of boiled chestnut and almond and delicate floral notes. The liquor is an elegant, bright and clear pale gold. The body is surprisingly dense for a green tea, with a pleasant sensation of freshness. Tasting Notes GONG FU CHA The first infusion is extremely delicate and sweet, with vegetal notes of salad greens and fresh grass, as well as barely perceptible floral scents. The second infusion creates a pleasant sweet-salty contrast and the body becomes denser, almost milky, with more pronounced floral scents and a note of lemongrass perceived along the sides of the tongue, bringing pleasant acidity. The third infusion brings out the vegetal notes more strongly: arugula and Swiss chard are perceptible, while the citrus character of the previous infusion gradually fades away. WESTERN STYLE The first notes are vegetal and sweet: the herbaceous, fresh scents soon give way to floral notes and creamy sweetness. The evolution on the palate also reveals a saltier, more mineral side, with notes of potato starch, Swiss chard and spinach. The finish is always very fresh and vegetal, with a pleasant touch of citrus acidity perceived along the sides of the tongue. The body is extremely silky and velvety, denser than expected from a Chinese green tea. Origin Taimu Mountains, Fujian Province, China. Production Bai Mao Hou White Monkey is a traditional green tea produced on the slopes of the Taimu Mountains in Fujian Province and harvested in spring. Young leaves and unopened buds are selected and carefully processed. The characteristic silvery down covering the buds gives the leaves their distinctive appearance, associated with the name Bai Mao Hou, literally “white-haired monkey”. After harvesting, the leaves undergo the typical processing stages of green teas: withering followed by “killing the green” (sha qing), which stops oxidation. The leaves are then shaped and dried until the desired moisture level is reached. Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a Yixing clay teapot or a gaiwan holding approximately 150 ml. With 5 grams of leaves, this method allows multiple infusions and brings out the tea’s full range of flavors. Heat the water to 75 °C and steep for 30 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30–40–50...). This tea can provide 5 infusions. For a more classic Western-style preparation, use 3 grams of leaves in a 200 ml cup, with water at 75 °C for 3 minutes. For the best tasting experience, strain the tea as soon as the infusion time is complete. Suggested infusion times may be adjusted to taste for a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
