One of the heavy oolongs originally from Taiwan, Bai Hao has a spicy, toasty character balanced by red fruit flavors reminiscent of cherries or raspberries. Somewhere in the 70-80% oxidation range, Bai Hao has a wonderfully long and twisted leaf with sliver tips that makes a beautiful presentation tea. For multiple steeps of Bai Hao, use a shorter steeping time.
Brew 2 minutes at 200° F; 1 to 4 steepings.
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