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Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. (I didn't brew it t
by Shenglong 15y ago
Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. (I didn't brew it that long on purpose.)
The white tea? Wow.
Anyway, yes. A more fragile tea is probably a 5+ year aged raw puh-er, as a good example! I still can't brew mine properly. =(
- epochwolf 15y agoNo, I have a Bai Hao oolong. (Unless it's mislabeled :)
- Dove 15y agoThe label applies to both. The white: http://www.teaspring.com/Bai-Hao-Yin-Zhen.asp http://www.teaspring.com/Bai-Hao-Yin-Zhen.asp The oolong: http://www.teaspring.com/Bai-Hao-Oolong.asp http://www.teaspring.com/Bai-Hao-Oolong.asp I believe, though I don't speak chinese, that Bai Hao refers to the varietal, while the tea class has to do with when it's harvested and how it's processed. Those teas are both really strong examples of the respective classes, but are otherwise totally different.