2026 Bai Ji Guan 白鸡冠

A rare Bai Ji Guan Wuyi Rock Tea from Fo Guo Yan, Wuyishan. Carefully processed and lightly roasted through three low-temperature roasting , this tea produces a clear golden liquor with delicate floral aromas and elegant sweetness. Its refreshing, refined character and lingering sweetness beautifully express the distinctive qualities of the Bai Ji Guan cultivar and its Zhengyan terroir.

Tea Profile

Type: Yancha Ming Cong (Rock Oolong, one of the Four Famous Bushes)
Location: Fo Guo Yan 佛国岩, Zhengyan core area, Wuyishan
Altitude: Around 500–600m
Harvest Date: Spring 2026
Cultivar: Bai Ji Guan 白鸡冠
Roasting Level: Light roast, three roasting (110–120°C)

The Story of This Tea

 Bai Ji Guan, also known as White Cockscomb, is one of the traditional Four Famous Bushes of Wuyishan, alongside Rou Gui, Shui Xian, and Tie Luo Han.

It is often regarded as a work of art in the world of Wuyi Rock Tea, particularly because of its distinctive leaf appearance. Unlike most other Wuyi Rock Tea cultivars, Bai Ji Guan has naturally pale yellow-green fresh leaves, giving it a unique and easily recognizable appearance.

Today, Bai Ji Guan is becoming increasingly rare. As more commercially popular cultivars have gained favor in the market, many tea farmers have gradually replaced their Bai Ji Guan bushes with other varieties. Authentic Bai Ji Guan growing in the core Zhengyan area is especially difficult to find.

For this tea, we purchased the fresh leaf material directly from a tea garden owner in Fo Guo Yan and carried out the processing ourselves.

Although the tea underwent three roasting sessions, the temperature was carefully kept low throughout the process to preserve its natural freshness, clarity, and lively character.

During production, we carefully controlled both oxidation and roasting to achieve a clean, harmonious cup without any harsh green or astringent notes, allowing the distinctive character of the Bai Ji Guan cultivar to shine through.

Aroma and Flavour

 The liquor is clear and bright, with a beautiful golden color. It feels smooth on the palate, offering a pronounced natural sweetness and refreshing liveliness.

The overall character is fresh, delicate, and graceful, combining gentle sweetness with refined floral notes. It expresses the distinctive character of Bai Ji Guan while retaining the characteristic terroir of the Zhengyan area.

           Aroma: Floral, with delicate roasting notes, hints of orchid, and a soft creamy fragrance.

• Flavour: Smooth and refined, with elegant sweetness, gentle minerality, and refreshing brightness.

• Texture: Silky, medium-bodied, and softly warming.

• Aftertaste: Lingering floral sweetness with a subtle cooling sensation.

• Steeping Endurance: Approximately 8–10 infusions.

Brewing Guidelines

Gong Fu Style

• Teaware: Porcelain gaiwan or Zhuni 朱泥 Yixing teapot
• Ratio: 7–8 g per 100 ml water
• Water: 95–100 °C spring water
• Infusions: Brief rinse, then 6–8 infusions starting at 5 s and extending slightly each round

                     the steeping time according to your taste.

Western Style

• Teaware: Porcelain or glass teapot
• Ratio: 3–4 g per 250 ml water
• Water: 95–100 °C
• Steeping: 2–3 minutes for the first infusion, resteep 2–3 times with slightly longer steeps

Why Choose This Tea

 Bai Ji Guan is one of the most iconic and increasingly rare traditional cultivars of Wuyi Rock Tea. It is treasured not only for its unusual pale-colored leaves but also for its delicate aroma and distinctive, elegant flavour. More than just a rare Wuyi Rock Tea, it represents the distinctive character of a traditional cultivar and the craftsmanship of Wuyishan tea making.