Bai Lin Ju Hong

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Black Tea
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Edit tea info Last updated by Angrboda
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205 °F / 96 °C 1 min, 0 sec

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5 Tasting Notes View all

  • “I’ve reached a decision regarding this tea. I have decided that it is one of those that must live in my cupboard at all times, like Lapsang and Tan Yang. Sometimes I wonder if I ought to make...” Read full tasting note
    Angrboda 1317 tasting notes
  • “I am officially withdrawing from The Final Sipdown. I’m pretty much at the point that any teas I have left are gianormous and unless I start bathing in it, I won’t be able to...” Read full tasting note
    aug3zimm 911 tasting notes

From TeaSpring

Bai Lin black tea is one of Fu Jian province’s three famous Gongfu teas (the two others are Zheng He and Tan Yang). This is also one of the oldest black teas in the world and one of the earliest teas to be exported to foreign countries. Ju Hong means Tangerine Red – so called because of its amber orange infusion and also the tea has a hint of dried tangerine flavor.

Other names:
Tangerine Red Congou, Bai Lin Ju Hong Gongfu, Bai Lin Ju Hong Congou

Very smooth tea with a hint of of dried tangerine peel flavor and aroma. It gives a sweet aftertaste after a few cups. This tea blends very well with sweetened milk for added flavor and extra smoothness.

Bai Lin Ju Hong tea is made up of spring-picked tea leaves and buds. Golden-black in color.

Fu Ding, Fujian Province

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5 Tasting Notes

1317 tasting notes

I’ve reached a decision regarding this tea. I have decided that it is one of those that must live in my cupboard at all times, like Lapsang and Tan Yang. Sometimes I wonder if I ought to make an official list of Permanent Collection or something so that it’s easier to tell if I need to order something. It’s the lab rat in me, I guess, this instinct to keep inventory. If I’m not careful I’ll end up making inventory of my entire kitchen with premade shopping lists where I can just cross off the things that I need. (Wait… That’s actually a pretty good idea!)

It’s very similar to the Tan Yang, I think. Enough that one can stand in for the other in a pinch if I’m out of one, but at the same time it’s different enough that I want to keep both around.

The Tan Yang, with its smoky qualities and split personality can seem a little aggressive if you’re not prepared for it. This one is friendlier. If the Tan Yang is a masculine tea, this is… not feminine at all, but less caveman-y.

Today it has a relatively strong honey note, especially in the aroma and then it comes out again on the finish. Dark orange-y notes are having over the flavour like a veil, not very obvious, but just a soft tint to everything. In the forefront the strong cocoa powder note that makes the flavour all round and strong.

A gorgeous tea indeed and very much recommended!

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911 tasting notes

I am officially withdrawing from The Final Sipdown. I’m pretty much at the point that any teas I have left are gianormous and unless I start bathing in it, I won’t be able to finish off one tea a day, much less two. But I’m really happy with the progress I’ve made with it – 43 teas down. Forty three! And now I have a much more reasonable 94 teas in my cupboard. Yay! I really did enjoy seeing 80-something earlier so I think I will slowly work toward the goal of getting my cupboard back down there, but not as rapidly as The Final Sipdown would require.

Anyway, this means that I can no longer focus on what teas I’m almost out of but can instead take the time to enjoy some newer teas! First up, this lovely smelling one from Angrboda. I admit, I’ve been saving some of Ang’s swap teas for a special occasion. Today I need a pick me up, so I’m dubbing that a special occasion.

The dry leaves smell delightful. Thick and rich with a touch of dark chocolate. It smells like it will be smooth and flavorful – there might even be a hint of something fresh and tingly in there? – so I’m thinking it will have a good depth, too. Per TeaSpring’s orders, I’m using 4g/10oz and steeping it for one minute. And it smells so good. There’s malt, honey (or perhaps a bit of sugar) and some sort of spicy tingle laying on top of it. I’m hoping (based on the vendor description) that it is citrus peel note.

The first sip literally wowed me. It’s not as thick as I was anticipating but it’s such a clear, beautiful flavor. Raw sugar, a hint of creamy chocolate and then that same fresh, spicy note that I’m not sure I would have pegged as orange peel but yeah, that’s what it tastes like. The husband has a family recipe for homemade cranberry sauce and it includes whole oranges (peel and all). I like getting the pieces of orange peel that don’t always get ground into super-tiny pieces because there is this fresh sting that’s not so much bitter as not sweet and has a bit of a spongy texture. It sounds weird, but I really like it. Thinking orange peel then sipping this tea, it taste like I’ve hit upon one of those larger orange peel bits in the cranberry sauce, even down to the texture.

As it cools, the orange peel note becomes a more orange flesh/juice note with under tones of peel. It strengthens as it cools and I’m to the point that this makes me think of one of those super-mild Earl Greys. There’s a delicious honey/sugar aftertaste to it and something almost baked fruit-ish? Baked plums perhaps? There’s also a bit of a starchy texture that pops up as it cools. Not rough, just a bit yam-ish. And about two breaths after a sip (if I don’t sip again) a soft floral taste seems to develop.

Okay, I probably need to wrap up before I start composing sonnets to this tea. It’s really good – not delicate, but not in your face either. Softly flavorful? Flavorfully soft? It’s not a wake-you-up-in-the-morning tea but more of a let’s-take-a-break-from-stress-and-turn-to-goo tea.

Simply delightful.

205 °F / 96 °C 1 min, 0 sec

too bad this final sipdown was quite the fun to follow :)
well done.


Hehe – glad you enjoyed it. I can’t say I won’t jump back on the bandwagon at some point because it’s pretty awesome to get my cupboard down below 3 digits!

Pamela Dean

great reviews! i hope you’ll report here if you do successive steeps of this tea. Some of these stalwart Chinese traditional blacks evolve nicely, almost like an oolong. The high tea-to water ratio and short steeps suggest gongfu brewing. I’ve had to turn to smaller cups and pots because with the re-steeps, it’s just too much tea to drink. But i love simply pouring on hot water again without having to measure out tea.


I knew I wasn’t mad with that orange note!

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