There is a legend about the origin of the ‘White Rooster Comb.’ Once upon a time, a hermit monk living in these mountains saw a hawk wound a wild partridge with a white comb. The monk was a healer who gathered herbs and compiled recipes for medicines. He nursed the bird back to health, and it flew away. A tea tree with unusually light-coloured leaves grew where the partridge's blood had fallen. When the hermit harvested the leaves and brewed tea, he immediately noticed how beneficial the drink was for humans.
Bai Ji Guan has been known since the Ming Dynasty (1368-1644). The leaves of the White Rooster Comb are greenish-yellow in colour, which distinguishes it from other tea bushes in Wuyishan. It is produced in the second half of spring from tender young leaves. The production technology for this tea requires low-temperature heating of the leaves.
The appearance of this tea is very different from other Wuyi oolongs. The leaves are light in colour, reddish-brown. When warmed by breathing, the aroma of cream, vanilla and a hint of cinnamon can be detected. The infusion is yellow-green in colour, with an aroma of orchid, gingerbread and pastry notes with a slight smokiness. The taste is delicate, gentle and fruity. There is a slight nutty-chocolate sweetness with elements of pastry, dried apricots and peaches. There is a subtle sourness of bergamot and dry mandarin peel. The aftertaste is long and spicy, with notes of honey and cinnamon.
The tea is strong in nature. It shifts your focus, clears your head, boosts your energy and fills you with a joyful feeling of life.