Origin: Bai Lin, Tai Mu Mountain, Fu Ding County, Fujian Province.
Harvest: Spring 09
Grade : Top Grade
Plantation altitude : 500 - 800 meters above sea level.
Varietal : Fu Ding Da Bai Cha variety.
Certification : Small production directly from local farmer.

This soft red tea is made from only tender buds, which are shaped into tight and elegant strips. The leaves have fine orangy-yellow hairs hence its nickname - Ju Hong (clementine red). The ‘Hao Xiang’ (bud's aroma) is fresh and sweet with a hint of creamy caramel and the liquor is golden red with a smooth texture and a long, soft, mellow aftertaste.

Brewing tips : When you brew Bai Ling Gong Fu red tea, use plenty of tea and make sure the water is the right temperature – around 90c. These leaves need to steep for a couple of minutes and can be reinfused at least 3 or 4 times.

NB These fine, high grade, whole leaf teas yield different flavours with each successive infusion. The second is usually considered the best. This is why the best way to brew the tea is in a small pot or Piao I and to make several quick infusions.