Superior Bai Lin Gong Fu

Tea type
Black Tea
Ingredients
Not available
Flavors
Cocoa, Honey
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Eric
Average preparation
185 °F / 85 °C 2 min, 15 sec 4 oz / 118 ml

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From Canton Tea Co

Other names: Golden Needle Congou, Bai Lin Jin Zhen Congou, Ju Hong
We’ve tracked down the same high grade version that we had last year due to repeated requests from friends and customers who were hooked on it! If you haven’t already experienced this delicious tea, it won the top accolade – 3 stars – in last years Guild of Fine Food Great Taste Awards and takes the naturally sweet, caramel flavours to a completely new dimension. The liquor is a bright golden brown and as you pour the tea, those distinctive caramel notes are released so the fragrance allows you to anticipate the flavour. The tiny, soft, dark buds are covered in delicate fuzzy orange hairs. It is one of the earliest (and best) Chinese black teas ever to be produced. Brew this Superior grade around 80° so the soft, subtle notes are coaxed out gently.

About Canton Tea Co View company

Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

10 Tasting Notes

90
523 tasting notes

I’m having this one again and this time I added a bit more leaf. It certainly brews up a lovely, dark cup once again. This cup has a bit more of a molasses kind of sweetness. It’s thick and has edges that resemble burnt sugar. It’s not really a milk caramel flavor, but one that is a little smokey, woody and wrapped up with that molasses. There are still earthy and bready flavors that pop out towards the end of the sip — mostly hay and sourdough bread, for me. The sweetness lingers on the tongue long after the cup is empty. Delicious!

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96
157 tasting notes

Wow. This is nice. I can definitely see why this won top accolade in the Guild of Fine Food Great Taste Awards. Like a cup of caramel. Such a unique full bodied smoothness yet still fresh and interesting. I also see how easy this is to get hooked on. Can’t stop drinking this one. So enjoyable!

Preparation
175 °F / 79 °C 2 min, 0 sec
Jenn

Very nice!

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92
784 tasting notes

Smooth as can be! One of my all time favorites. Too bad I only have a 20g sample.

Preparation
180 °F / 82 °C 3 min, 0 sec

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100
87 tasting notes

Absolutely gorgeous! Sweet, mellow, and subtle with vague milk-chocolate notes.

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225 tasting notes

Origin: Bai Lin, Tai Mu Mountain; Fu Ding County; Fujian Province, China. 500 – 800 meters above sea level. Spring 2013
Dry Leaf: Tiny, twisted threads of dark brown and gold with scents of caramel and some dried apple.
(The Canton site said that its nickname was Ju Hong (Clementine Red) because the little young buds are covered in delicate bright orange-yellow hairs) I love the names and nicknames they give for the teas!)
Leaf Varietal: Fu Ding Da Bai Cha
Method: 4 ounce ceramic Gong Fu pot
Wet Leaf: All uniform, now clay- brown colored young leaves with scents of hot cocoa
Liquor: Deep amber, it has the Clementine orange hue to the liquor, very pretty
Flavor: First steeping 2 minutes – Rich mouthfeel, cocoa, with a sweet honey in the aftertaste.
2nd Steep 2 minutes- Cocoa, sweetness has faded a bit but still cocoa.
Third Steep 3 minutes- Leaves are giving less now, but still light cocoa and honey notes.

Very beautiful and delicious tea!!!

Flavors: Cocoa, Honey

Preparation
205 °F / 96 °C 2 min, 0 sec 1 tsp 4 OZ / 118 ML
donkeytiara

this sounds lovely!! It will go on my “want it!” list!

Lee

Oh good! U will like!

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