Bai Ji Guan 白鸡冠 (2025)
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 2025
Cultivar: Bai Ji Guan 白鸡冠
Roasting Level: Light roast, three firings (110–120°C)
The Story of This Tea
Bai Ji Guan, or White Cockscomb, is one of the legendary “Four Famous Bushes” of Wuyishan, alongside Rou Gui, Shui Xian, and Tie Luo Han. It is often described as the artwork of the rock tea world due to its distinctive pale green leaves, which set it apart visually from other Wuyi Rock Teas. Today, Bai Ji Guan is becoming increasingly rare. Many farmers have replaced it with more commercially popular cultivars, and authentic bushes in the Zhengyan core area are especially hard to find. This tea was made from fresh leaves purchased from local farmers and processed in Fo Guo Yan, one of the iconic rocky sites of Zhengyan. Although roasted three times, the firing was kept at a low temperature to preserve freshness and clarity. Fermentation and roasting were carefully managed, ensuring the tea is clean and balanced, without any greenish harshness.
Aroma and Flavour
The liquor is clear and golden, with a smooth, umami-rich sweetness. A distinctive milky aroma rises from the cup, layered with gentle florals. The taste is refreshing, lively, and elegant, highlighting Bai Ji Guan’s rare character while offering a sweet, lingering aftertaste.
- Aroma: Milky, floral, and lightly toasty with orchid and cream notes
- Flavor: Smooth, elegant sweetness with gentle minerality and bright freshness
- Texture: Silky and medium-bodied with soft warmth
- Aftertaste: Lingering floral sweetness and light cooling sensation
- Steeping Endurance: Around 6–8 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
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 rarest and most iconic Wuyi Rock Teas, treasured for both its unusual pale leaves and refined flavour. This Fo Guo Yan harvest captures the true spirit of authentic Zhengyan terroir with a clean, bright profile and graceful sweetness. A perfect choice for collectors or anyone seeking to experience a legendary tea that embodies the artistry of Wuyishan craftsmanship.