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Bai Mao Hou
Bai Mao Hou
Bai Mao Hou
Bai Mao Hou
Bai Mao Hou
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Boutique de pu-erh

Bai Mao Hou

白毛猴bái máo hóu

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Tea passport

Origine
China, Fújiàn Province, Zhènghé County, northern Fujian
Saison de récolte
mars, avril — avril, mai · récolte principale: avril
Type de thé
Thé vert

SKU · BAI-MAO-HOU-CN

SKU · BAI-MAO-HOU-CN
Comparer les thés
Comment infuser

01 / Sensations

Profil gustatif

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

Example profile Tea data

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Intensité

0 — 5
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Taste balance

5 axes
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Note wheel

4
  • Floral
  • Honey
  • Creamy
  • Milky
Explorez les notes de saveur. Lorsque le filtre est disponible, sélectionnez une note pour afficher les thés correspondants.Dossier
02 / Practice

Brewing

Choose a method and start with the parameters published for this tea.

Infusion

Infusion gong fu

Température de l’eau
75 °C
Quantité de thé
5 g
Volume d’eau
100 ml
Première infusion
10 s
Temps ajouté par infusion
5 s
Infusions
3
Rinçage
Non

Infusion

Infusion occidentale

Température de l’eau
70 °C
Quantité de thé
3 g
Volume d’eau
200 ml
Première infusion
3 min
Infusions
2
Rinçage
Non

Saveur

Profil gustatif

Liquor Color
"清绿泛黄" (qīnglǜ fànhuáng, "pure green with yellowish tinge"). In some sources — "橙黄" (chénghuáng, "amber-yellow") — this depends on degree of withering.
Spent Leaves
Tender, whole, elastic, bright green (嫩绿、完整、匀净、无杂). Shoots retain their form — indicator of "保毫" and careful processing.
Taste
Mild, "醇和微甘" (chúnhé wēigān, "harmoniously mild, slightly sweet"). Minimal astringency. Pronounced "回甘" (returning sweetness). Body — medium, "velvety".

03 / Origin passport

Origin and production

Type de thé
Green
Регион
China, Fújiàn Province (福建省), Zhènghé County (政和县, Zhènghé Xiàn), northern Fujian

Caractéristiques du thé

Caractéristiques du thé

Raw Material
It is categorically forbidden to damage the down — "保毫" (bǎo háo, "preserving down") — the main principle. Shoots are placed in loose layers in bamboo baskets, avoiding compression.

04 / Tea care

Keep it fresh

Contenant
Airtight, opaque. Foil + vacuum packaging — ideal. Before opening — bring to room temperature to avoid condensation on down.
Light
Complete isolation — down and chlorophyll are photosensitive.
Durée de conservation
6–8 months at 0–5 °C. Best — in current harvest year. Long-term aging not recommended: Bai Mao Hou is valued for freshness and "毫香", which fade over time.
Température de l’eau
0–5 °C, airtight. Bai Mao Hou is especially sensitive to moisture — abundant down on tea leaves acts like a "sponge", absorbing atmospheric moisture and foreign odors faster than most green teas.

Détails

Détails

Minéraux
Fluorine, potassium, magnesium, zinc.
Polyphénols
Moderate — prolonged withering (16–18 h) partially oxidizes catechins, reducing astringency. In polyphenol level Bai Mao Hou is closer to white teas (15–20%) than to standard green teas (20–30%).
Vitamines
C, B group.

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