Bai Jiguan is a very rare Wuyi cultivar, originally one of the Four Famous Bushes of Mount Wuyi.
A naturally pale “white-leaf” variety bred by the Daoist master Bai Yuchan during the Song Dynasty, it exhibits yellow-green buds due to reduced chlorophyll synthesis, resulting in elevated amino-acid content and exceptional sweetness.
This tea mostly can be found as a type of a rock tea processed varieties. But here we have white tea made from Bai Jiguan material! Produced in the high-elevation tea gardens of Yong'an (1180 m), this first-spring harvest is hand-picked at the standard of one bud with one to two leaves.
The high-mountain conditions — strong diurnal temperature variation, clean environment, and ecological management — intensify the tea’s freshness, purity, and sweet umami profile.
Processing follows traditional white-tea methodology: withering and low-temperature drying to preserve amino-acid richness.
The result is a clean, transparent liquor with elegant herbal-floral notes, high sweetness, and excellent endurance; after multiple infusions it can even be boiled. The leaf base shows yellow-green buds and leaves with high vitality.
