WUYI BAI JI GUAN
WHITE COCKSCOMB
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Bai Ji Guan is a rare yancha from Wuyishan, recognized as one of the traditional “Four Famous Bushes.” Its distinctive pale leaves and lighter oxidation create a profile that differs from most rock teas. The tea is valued for its clarity, smooth texture, and a refined expression of floral, mineral, and gently sweet notes. MORE
AROMA
Bakery, chocolate, floral
TASTE
Woody, mineral
AREA: BANYAN
CULTIVAR: Bai Ji Guan
HARVEST: Spring, 2022
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Bai Ji Guan is a rare yancha from Wuyishan, recognized as one of the traditional “Four Famous Bushes.” Its distinctive pale leaves and lighter oxidation create a profile that differs from most rock teas. The tea is valued for its clarity, smooth texture, and a refined expression of floral, mineral, and gently sweet notes. MORE
AROMA
Bakery, chocolate, floral
TASTE
Woody, mineral
AREA: BANYAN
CULTIVAR: Bai Ji Guan
HARVEST: Spring, 2022
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 Ji Guan is a classical rock wulong tea produced in the Wuyishan, Fujian province, China. It is one of the most recognized teas from the 'yancha' (rock tea) category, traditionally made from a cultivars selected for their ability to express the distinctive mineral character of the region. Compared to more widely known rock teas, Bai Ji Guan offers a lighter and more elegant expression within the yancha category.
This particular tea represents a more traditional interpretation of Bai Ji Guan, produced with a medium roasting level. While many modern versions are processed with lighter roasting to emphasize freshness, this approach follows an older style, where roasting is used to add depth, stability, and integration. The result is a more balanced profile, where floral and mineral notes are complemented by gentle roasted and slightly warm nuances.
Wuyi Bai Ji Guan occupies a unique position within rock tea production as a cultivar-driven tea with a distinctive identity. It is valued for its clarity, smooth texture, and the balance between its naturally lighter character and the depth introduced through traditional roasting. This interpretation reflects both the heritage of Wuyi craftsmanship and a more classical approach to yancha production.
Our tea reflects the continuity of third-generation craftsmanship, where knowledge is not only preserved but refined through direct experience across decades. Each stage of production is guided by a deep understanding of leaf material, processing timing, and the subtle balance between tradition and precision. This level of mastery allows the tea to express its full potential, offering a rare opportunity to experience authentic, high-level craftsmanship in its most complete and refined form.
TERROIR
Wuyi Bai Ji Guan 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 Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and gently twisted, showing lighter brown to olive tones with a subtle sheen, reflecting moderate roasting and a more delicate leaf character. The aroma of the dry leaves is refined and elegant, with notes of dried flowers, light honey, and a soft mineral nuance. In a preheated teapot, the leaves release a bright yet layered aromatic profile from the first infusion, where floral tones are supported by gentle roasted warmth and a subtle fruity sweetness. As the infusion develops, the aroma becomes more integrated, combining soft spice, light wood, and a smooth, rounded depth.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral, mineral, and lightly roasted notes. The taste is smooth and balanced, with a medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by delicate floral tones, light roasted nuances, and a mild, well-integrated astringency that adds precision. Compared to heavier yancha, the structure remains lighter and more elegant, while still retaining depth. The aftertaste is long and clean, with a returning sweetness and a gentle mineral finish. In the empty cup after drinking, a delicate floral and slightly roasted aroma remains, leaving a refined and composed final impression.
Wuyi Bai Ji Guan is a classical rock wulong tea produced in the Wuyishan, Fujian province, China. It is one of the most recognized teas from the 'yancha' (rock tea) category, traditionally made from a cultivars selected for their ability to express the distinctive mineral character of the region. Compared to more widely known rock teas, Bai Ji Guan offers a lighter and more elegant expression within the yancha category.
This particular tea represents a more traditional interpretation of Bai Ji Guan, produced with a medium roasting level. While many modern versions are processed with lighter roasting to emphasize freshness, this approach follows an older style, where roasting is used to add depth, stability, and integration. The result is a more balanced profile, where floral and mineral notes are complemented by gentle roasted and slightly warm nuances.
Wuyi Bai Ji Guan occupies a unique position within rock tea production as a cultivar-driven tea with a distinctive identity. It is valued for its clarity, smooth texture, and the balance between its naturally lighter character and the depth introduced through traditional roasting. This interpretation reflects both the heritage of Wuyi craftsmanship and a more classical approach to yancha production.
Our tea reflects the continuity of third-generation craftsmanship, where knowledge is not only preserved but refined through direct experience across decades. Each stage of production is guided by a deep understanding of leaf material, processing timing, and the subtle balance between tradition and precision. This level of mastery allows the tea to express its full potential, offering a rare opportunity to experience authentic, high-level craftsmanship in its most complete and refined form.
TERROIR
Wuyi Bai Ji Guan 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 Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and gently twisted, showing lighter brown to olive tones with a subtle sheen, reflecting moderate roasting and a more delicate leaf character. The aroma of the dry leaves is refined and elegant, with notes of dried flowers, light honey, and a soft mineral nuance. In a preheated teapot, the leaves release a bright yet layered aromatic profile from the first infusion, where floral tones are supported by gentle roasted warmth and a subtle fruity sweetness. As the infusion develops, the aroma becomes more integrated, combining soft spice, light wood, and a smooth, rounded depth.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral, mineral, and lightly roasted notes. The taste is smooth and balanced, with a medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by delicate floral tones, light roasted nuances, and a mild, well-integrated astringency that adds precision. Compared to heavier yancha, the structure remains lighter and more elegant, while still retaining depth. The aftertaste is long and clean, with a returning sweetness and a gentle mineral finish. In the empty cup after drinking, a delicate floral and slightly roasted aroma remains, leaving a refined and composed final impression.
WUYI ROCK TEA
Explore more Wuyi Rock Teas from AN SHIM TEA Collection.