WUYI BAI RUI XIANG
WHITE DAPHNE
WULONG
★ PESTICIDE-FREE
Mi Tuo Yan, Wuyishan, Fujian, China
Wuyi Bai Rui Xiang is a distinctive rock wulong from Wuyishan, known for its refined and expressive aromatic profile. The name “Bai Rui Xiang” suggests a complex fragrance, combining floral and lightly fruity nuances. This tea is valued for its smooth texture, clarity, and a balanced expression of mineral depth, gentle sweetness, and layered aroma. MORE
AROMA
Berry, honey, oats
TASTE
Milky, woody, honey
AREA: ZHENGYAN
CULTIVAR: Bai Ji Guan
HARVEST: Spring, 2021
WULONG
★ PESTICIDE-FREE
Mi Tuo Yan, Wuyishan, Fujian, China
Wuyi Bai Rui Xiang is a distinctive rock wulong from Wuyishan, known for its refined and expressive aromatic profile. The name “Bai Rui Xiang” suggests a complex fragrance, combining floral and lightly fruity nuances. This tea is valued for its smooth texture, clarity, and a balanced expression of mineral depth, gentle sweetness, and layered aroma. MORE
AROMA
Berry, honey, oats
TASTE
Milky, woody, honey
AREA: ZHENGYAN
CULTIVAR: Bai Ji Guan
HARVEST: Spring, 2021
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Wuyi Bai Rui Xiang is a rock wulong tea produced in the Wuyishan, Fujian province, China. It is made from the Bai Rui Xiang cultivar, valued for its refined and complex aromatic profile. This tea belongs to the yancha category, known for expressing the mineral character of the Wuyi terroir.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage is essential for integrating the aromatic components and enhancing depth without masking the natural fragrance of the cultivar. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Bai Rui Xiang occupies a distinctive position within Wuyi rock tea production as a cultivar-driven tea with an elegant aromatic identity. It is valued for its smooth texture, clarity, and balance between floral expression and mineral depth. The tea offers a refined profile where complexity and structure are harmoniously combined.
TERROIR
Wuyi Bai Rui Xiang is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Zhengyan core area of Wuyishan, the true heart of authentic yancha production. It represents the highest expression of rock tea, where structure, depth, and mineral character are developed with maximum intensity and precision. The combination of this core terroir and refined craftsmanship results in a tea that fully embodies the essence of true rock tea, offering a complete and uncompromised experience shaped by both origin and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing deep brown to dark charcoal tones with a subtle sheen from roasting. The aroma of the dry leaves is refined and complex, with notes of dried flowers, ripe fruit, honey, and a pronounced mineral nuance. In a preheated teapot, the leaves release a layered and expressive aromatic profile from the first infusion, where floral and fruity tones are supported by roasted warmth and a distinct rocky depth. As the infusion develops, the aroma becomes more integrated, combining soft spice, light wood, and a smooth, rounded character.
The aroma of the liquor is clear and structured, with a harmonious combination of floral, fruity, and mineral notes. The taste is smooth and full, with a medium to full body and a refined, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of ripe fruit, light caramel, and a clear mineral backbone characteristic of high-quality Wuyi teas. The Zhengyan origin is reflected in the intensity and persistence of the “yan yun,” creating a lingering mineral sensation in the aftertaste. The finish is long and dynamic, with returning sweetness and a subtle spicy-woody nuance. In the empty cup after drinking, a rich floral and slightly sweet aroma remains, leaving a powerful and elegant final impression.
Wuyi Bai Rui Xiang is a rock wulong tea produced in the Wuyishan, Fujian province, China. It is made from the Bai Rui Xiang cultivar, valued for its refined and complex aromatic profile. This tea belongs to the yancha category, known for expressing the mineral character of the Wuyi terroir.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage is essential for integrating the aromatic components and enhancing depth without masking the natural fragrance of the cultivar. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Bai Rui Xiang occupies a distinctive position within Wuyi rock tea production as a cultivar-driven tea with an elegant aromatic identity. It is valued for its smooth texture, clarity, and balance between floral expression and mineral depth. The tea offers a refined profile where complexity and structure are harmoniously combined.
TERROIR
Wuyi Bai Rui Xiang is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Zhengyan core area of Wuyishan, the true heart of authentic yancha production. It represents the highest expression of rock tea, where structure, depth, and mineral character are developed with maximum intensity and precision. The combination of this core terroir and refined craftsmanship results in a tea that fully embodies the essence of true rock tea, offering a complete and uncompromised experience shaped by both origin and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing deep brown to dark charcoal tones with a subtle sheen from roasting. The aroma of the dry leaves is refined and complex, with notes of dried flowers, ripe fruit, honey, and a pronounced mineral nuance. In a preheated teapot, the leaves release a layered and expressive aromatic profile from the first infusion, where floral and fruity tones are supported by roasted warmth and a distinct rocky depth. As the infusion develops, the aroma becomes more integrated, combining soft spice, light wood, and a smooth, rounded character.
The aroma of the liquor is clear and structured, with a harmonious combination of floral, fruity, and mineral notes. The taste is smooth and full, with a medium to full body and a refined, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of ripe fruit, light caramel, and a clear mineral backbone characteristic of high-quality Wuyi teas. The Zhengyan origin is reflected in the intensity and persistence of the “yan yun,” creating a lingering mineral sensation in the aftertaste. The finish is long and dynamic, with returning sweetness and a subtle spicy-woody nuance. In the empty cup after drinking, a rich floral and slightly sweet aroma remains, leaving a powerful and elegant final impression.
WUYI ROCK TEA
Explore more Wuyi Rock Teas from AN SHIM TEA Collection.