Organic Bai Hao (White Downy) Green Tea is from Guangxi. When dry the tea has a small, rolled up shape to it, with a fine covering of silvery white pekoe, especially at the leaf tips. One amazing fact with this tea, due to only the small leaf tips being used, is that 1 pound of the tea (about 500g) will contain about 70,000 leaf tips.
Unlike most other green teas, Bai Hao can only be infused 2 or 3 times. Any more than that and it looses its fruity aroma and taste. However we do strongly encourage you to infuse it a few times, as its color, aroma and taste will subtly change each time, as the balance between the absorbed fruit flavour and the natural green tea flavour changes.
Brief Health Info
Being a non-fermented green tea, Bai Hao has high levels of antioxidants and other natural chemicals that give green teas their ability to reduce the incidence of cancer, promote good skin tone and help reduce the affects of aging. Also high in vitamin C, fluoride and calcium, they also promote healthy teeth and bones.
For more information on the health benefits of Green teas, take a look at our article on Tea Health benefit.
How to make Bai Hao tea
Bai Hao should only be brewed in clean, mineral free, water around 176 ºF (80 ºC). It is best when initially brewed for 1 minutes, and can be infused 2 or 3 times, with the taste and aroma changing each time.
It is best brewed directly in a white ceramic cup or clear glass. Having a rich covering of white “pekoe” downy hairs, Bai Hao can be brewed by adding the water before the dry tea. After adding the tea, the downy pekoe covering will slowly unfold, and give the leaves a look like a slowly sinking snowflake.
For more information on some of the skills and arts of brewing tea, check out our article on How To Make Bai Hao Green Tea.
Where is our Bai Hao green tea produced
Our Bai Hao is from Fuding, Fujian. They use the tea source from Dong Ting area, which is the origin place of Bai Hao, and an area surrounded by high, forested mountains with a mild, wet climate – a perfect tea growing environment!
Bai Hao tea is also called “Ling Yun Bai Hao tea” mostly because its leaf and bud look downy. Jade green color, downy, full-bodied fragrance, mellow taste, durable infusing resistance are Bai Hao tea’s five features by which Bai Hao tea are renowned both at home and abroad. It was given this name during the Qing Dynasty by the then emperor, Kang Xi, who very much favoured the tea, but – perhaps with some reason – was not really enamoured with its original name of “Xia sha ren xiang”, which roughly means “scare you to death fragrance”.
During the 1890’s it was ranked first amongst Chinese green teas, and since that time has always been ranked in the top three.
List of awards won by Bai Hao tea
In 1915, it won second prize in 1915 Panama Pacific International Exposition.
In 1965, Bai Hao tea variety has been listed as one of the improved Chinese tea varieties by the Chinese Academy of Agricultural Sciences.
In 1984, it was classified as state-level improved tea variety by the Tea Variety Examination Approval Committee of China.
In 1991, it won the title of ‘National High Quality tea’ given by the China’s Ministry of Agriculture.
In 1994, it has been included in the book of China’s Famous Tea Selection.
In 1999, it got the title of “Premium tea “ in the third National Chinese Tea Trophy Award Competition.
In 2002, Bai Hao black tea and Bai Hao green tea won a gold medal and silver medal respectively in the Wuhu International Tea Expo.