BAI MAO HOU · WHITE MONKEY

GREEN TEA · CHINA

Taste tags:
Floral · Sweet · Fresh

How to brew
Gaiwan · 7 g / 150 ml · 95°C · 5–8 sec · multiple steeps

Origin
China · Fujian · Nanping
300–800 m · early April harvest

Factsheet
Green tea · Dabai cultivar · handpicked · pan-fired · baked

HOW THE TEA TASTES

A smooth and layered Fujian tea with a fresh floral fragrance and persistent sweetness. Orchid and osmanthus-like notes develop over several infusions, supported by a rich but clean body.

The liquor is bright orange-yellow.

Main taste notes:
Floral · Sweet · Fresh

Intensity:
3 of 5 · smooth and fragrant

For the taste diagram:
Vegetal — 3/5
Floral — 4/5
Sweet — 4/5
Roasty — 2/5
Spicy — 1/5
Fruity — 2/5
Wood / earthy — 1/5

HOW TO BREW IT

Use 7 g per 150 ml in a porcelain gaiwan. Brew at around 95°C and begin with a 5–8 second infusion. Extend each following infusion gradually.

AMOUNT OF TEA
7 g per 150 ml

TEMPERATURE
95°C

FIRST STEEP
5–8 sec

WHERE IT COMES FROM

Nanping, Fujian, China

Bai Mao Hou, or White Monkey, is a traditional tea associated with Zhenghe County in Fujian. Its name refers to the curled leaves covered in fine silver-white hairs.

Made from the Dabai cultivar, the tea is handpicked in early April at elevations of approximately 300–800 meters. Processing combines withering, pan-firing, rolling and baking.

Tags:
📍 Nanping · Fujian
⛰️ 300–800 m
🌱 Early April
🌿 Dabai cultivar
🤲 Handpicked

FACTSHEET

TYPE
Green tea · withered · pan-fired · rolled · baked

GOOD FOR
Morning · Afternoon · Multiple infusions

HARVEST
Early April

CULTIVAR
Dabai

ORIGIN
Nanping · Fujian · China · 300–800 m

INTENSITY
3 of 5 · smooth and fragrant

BREWING
7 g / 150 ml · 95°C · 5–8 sec

STEEPS
Multiple infusions

PACKED
May 2025