2022 Wuyi Wusandi Bairuixiang /The hundred fragrances of happiness

First time I was introduced to the “Bairui” 百瑞 cultivar in the spring of 2016, when I was exploring tea producers in the Wuyi Mountains. Back then I had the chance to taste the semi-product – the freshly dried semi-oxidized tea, which went straight from the drier. People call it  “maocha”, same as unpressed puer tea in Yunnan province. The tea was incredibly fragrant and when I brought it to the hostel, where in the evening tea enthusiasts brought samples to drink with the owners, no one knew what I had brought and everybody was amazed.  This cultivar ranks among the “fragrant” ones, which are very pleasant in their flavor but tend to have a weaker body. However, baking opened up another dimension in it. Do not search for any strong tannins, but mesmerizing taste and also aftertaste. I like how the leaves are nicely oxidized around the edges almost close to the red tea (eng. black) and still dark green inside. After drinking the tea, you get a great floral mouthfeel with caramel-like tones in your cup.  You can also notice the so-called “qingwa pao”, i.e. toad blisters, on the infused leaves, which are formed when the tea is roasted at a certain temperature, and it is well-baked when it has such blisters. This tea was roasted over charcoal. Tea roasted this way needs some time to settle, so don’t haste to drink it early after roasting. Sometimes half year is enough. This one is already well settled. I believe you will like itI was introduced to the “Bairui” 百瑞 cultivar in the spring of 2016, when I was exploring tea producers in the Wuyi Mountains. Back then I had the chance to taste the semi-product – the freshly dried semi-oxidized tea, which went straight from the drier. People call it  “maocha”, same as unpressed puer tea in Yunnan province. TheFirst time I was introduced to the “Bairui” 百瑞 cultivar in the spring of 2016, when I was exploring tea producers in the Wuyi Mountains. Back then I had the chance to taste the semi-product – the freshly dried semi-oxidized tea, which went straight from the drier. People call it  “maocha”, same as unpressed puer tea in Yunnan province. The tea was incredibly fragrant and when I brought it to the hostel, where in the evening tea enthusiasts brought samples to drink with the owners, no one knew what I had brought and everybody was amazed.  This cultivar ranks among the “fragrant” ones, which are very pleasant in their flavor but tend to have a weaker body. However, baking opened up another dimension in it. Do not search for any strong tannins, but mesmerizing taste and also aftertaste. I like how the leaves are nicely oxidized around the edges almost close to the red tea (eng. black) and still dark green inside. After drinking the tea, you get a great floral mouthfeel with caramel-like tones in your cup.  You can also notice the so-called “qingwa pao”, i.e. toad blisters, on the infused leaves, which are formed when the tea is roasted at a certain temperature, and it is well-baked when it has such blisters. This tea was roasted over charcoal. Tea roasted this way needs some time to settle, so don’t haste to drink it early after roasting. Sometimes half year is enough. This one is already well settled. I believe you will like itFirst time I was introduced to the “Bairui” 百瑞 cultivar in the spring of 2016, when I was exploring tea producers in the Wuyi Mountains. Back then I had the chance to taste the semi-product – the freshly dried semi-oxidized tea, which went straight from the drier. People call it  “maocha”, same as unpressed puer tea in Yunnan province. The tea was incredibly fragrant and when I brought it to the hostel, where in the evening tea enthusiasts brought samples to drink with the owners, no one knew what I had brought and everybody was amazed.  This cultivar ranks among the “fragrant” ones, which are very pleasant in their flavor but tend to have a weaker body. However, baking opened up another dimension in it. Do not search for any strong tannins, but mesmerizing taste and also aftertaste. I like how the leaves are nicely oxidized around the edges almost close to the red tea (eng. black) and still dark green inside. After drinking the tea, you get a great floral mouthfeel with caramel-like tones in your cup.  You can also notice the so-called “qingwa pao”, i.e. toad blisters, on the infused leaves, which are formed when the tea is roasted at a certain temperature, and it is well-baked when it has such blisters. This tea was roasted over charcoal. Tea roasted this way needs some time to settle, so don’t haste to drink it early after roasting. Sometimes half year is enough. This one is already well settled. I believe you will like it tea was incredibly fragrant and when I brought it to the hostel, where in the evening tea enthusiasts brought samples to drink with the owners, no one knew what I had brought and everybody was amazed.  This cultivar ranks among the “fragrant” ones, which are very pleasant in their flavor but tend to have a weaker body. However, baking opened up another dimension in it. Do not search for any strong tannins, but mesmerizing taste and also aftertaste. I like how the leaves are nicely oxidized around the edges almost close to the red tea (eng. black) and still dark green inside. After drinking the tea, you get a great floral mouthfeel with caramel-like tones in your cup.  You can also notice the so-called “qingwa pao”, i.e. toad blisters, on the infused leaves, which are formed when the tea is roasted at a certain temperature, and it is well-baked when it has such blisters. This tea was roasted over charcoal. Tea roasted this way needs some time to settle, so don’t haste to drink it early after roasting. Sometimes half year is enough. This one is already well settled. I believe you will like it.