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Bái Máo Hóu
Bái Máo Hóu
Bái Máo Hóu
Bái Máo Hóu
Bái Máo Hóu
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Bái Máo Hóu

白毛猴bái máo hóu

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Tea passport

Asal usul
China, Fújiàn Province, Zhènghé County, northern Fujian
Musim tuaian
Mac, April — April, Mei · tuaian puncak: April
Jenis teh
Green Tea

SKU · BAI-MAO-HOU-CN

SKU · BAI-MAO-HOU-CN
Bandingkan teh
Cara menyeduh

01 / Sensations

Profil rasa

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.

Keamatan

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
Terokai nota rasa. Jika penapisan tersedia, pilih satu nota untuk melihat teh yang sepadan.Dokumen
02 / Practice

Brewing

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

Penyeduhan

Seduhan gongfu

Suhu air
75 °C
Jumlah teh
5 g
Isi padu air
100 ml
Seduhan pertama
10 s
Masa ditambah setiap seduhan
5 s
Seduhan
3
Bilas
Tidak

Penyeduhan

Seduhan gaya barat

Suhu air
70 °C
Jumlah teh
3 g
Isi padu air
200 ml
Seduhan pertama
3 min
Seduhan
2
Bilas
Tidak

Rasa

Profil rasa

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

Jenis teh
Green
Регион
China, Fújiàn Province (福建省), Zhènghé County (政和县, Zhènghé Xiàn), northern Fujian

Ciri-ciri teh

Ciri-ciri teh

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

Bekas
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.
Jangka hayat simpanan
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.
Suhu air
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.

Butiran

Butiran

Mineral
Fluorine, potassium, magnesium, zinc.
Polifenol
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%).
Vitamin
C, B group.

Ulasan

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