A white tea from Fujian Province, China. Harvest: First flush, March 2026.
Dry Leaves: Medium-sized, gracefully curved pale green buds covered with fine silvery down. The aroma is intense, combining herbaceous and nutty notes.
Liquor: Crystal clear with a delicate pale grape hue.
Aroma: Soft, fresh, herbaceous, and gently nutty.
Taste: Rich and layered, revealing notes of wild hazelnut, flaxseed, bergamot, and green apple. The liquor is full-bodied, smooth, slightly oily, and naturally sweet, balanced by delicate acidity, subtle spice nuances, and a long lemon-and-mint finish.
Brewing Guide:
Water temperature: 80°C (176°F);
5–6 g of tea per 100 ml of water;
Best brewed in a porous clay teapot or a porcelain gaiwan;
First infusion: 30 seconds;
Subsequent infusions: begin at 3–5 seconds, gradually increasing up to 3 minutes;
Suitable for 9 infusions.
Bai Hao Wang is a distinguished representative of China’s white teas, combining freshness with remarkable elegance and complexity. Its captivating aroma, refined bouquet, and rich flavor make it equally appealing to newcomers and experienced tea connoisseurs.
Note: The Chinese character Wang (王) means king, ruler, or sovereign. In Chinese culture, it symbolizes authority, prestige, and exceptional quality. It began appearing in tea names during the late Qing Dynasty (19th century) and has since become a mark of premium teas.
Before that period, the finest teas were identified by imperial symbols such as dragons and phoenixes, the Gong (贡) designation for tribute teas presented to the imperial administration, or Yu (御), reserved for products made specifically for the imperial court.