This red tea is made in the most traditional way, in the north of Fujian province. Bai Lin comes from white tea style tea trees. Its leaves are quite big and voluminous, making it look like a dark wulong tea, which can be quite surprising. The dry leaves have a very subtle smell, almost like wheat flour. The Bai Lin I’m tasting today is not the highest grade you can find (so not the most expensive), but it is simply great. It’s important to consider tea prices. Today, it’s more and more difficult to find quality teas at interesting prices. Surely, the comments we share about the teas we taste are directly depending on their price.
On a cold autumn day, this tea is absolutely great for breakfast with an oat-apple-almond (home made) porridge which increases the fruity flavor of this Bai Lin. I’m really enjoying this delightful association these days.
Chinese red teas offer generally a great amount of softness, and this Bai Lin is all about softness. The twisted leaves give a silky smooth, transparent and bright copper liquor, yet with a very present malty fragrance. Brew after brew, this Bai Lin develops each time something new, like dark chocolate, pastry, and a hint of red fruit. It seems it will never really run out of flavor. It’s also true I put a lot of leaves in the zhong or pot, and allow to brew a very short time (only a few seconds).
What I really like with red teas, is their way of warming and comforting body and mind. They simply bring a good feeling and help being physically efficient.
The Yang vibration of red teas can really be appreciated on bad weather days to support the body’s energy. they are also known to be excellent for muscles. I think it’s important to insist on the health benefits of each types of tea (not only green teas are good, as we can often hear!)…