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My first cup of Bai Hao served to me 3 years ago was fantastic. Over the years I have slowly forgotten why I and everyone else in the world enjoyed this tea as much as we did. It got to the point that I rarely made myself a cup of Bai Hao. All of this changed for me when I was traveling in Taiwan with a friend.

This Bai Hao tea ended up being one of the best uncovered gems of the trip. We literally just stumbled up the shop selling it and made the purchase based on the way the dry leaves looked and smelled.

Dry Leaves: Wu se cha; 5 color tea, is a name that definitely best describes the dry look. The leaves look pristine, the way they curl around each other and clump together. There are different hughes of dark red, bordering on brown with some grey tips thrown in.

Infusion: The infusion liqueur is a deep red. The smell is so sweet- both a tropical sweetness and a malty sweetness.

Taste: The taste is very similar to a nice smooth, bold, and rich chinese black tea. But there are more layers than just that. Buried beneath the malty flavor lies a tropical pineapple paired with black pepper qualities.

Preparation
205 °F / 96 °C 1 min, 30 sec

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Asheville, NC

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