Don Mei : Hey teaheads.
This is Don from Mei Leaf.
In this video : Unboxing One of China's Most Unusual Oolong Teas.
In this video I'm going to be unboxing Bai Ji Guan, which has just arrived from [the]
WuYi mountains.
We're going to SCOPE the tea, and we're going to taste it.
This video is going to go under the "Single Tea Tastings" playlist.
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It's Sunday in London.
It's middle of October, yet it's still a sunny day, so I thought [we'd] do this outside.
[This is] not to mention the fact that all [of] my equipment - [including] the tripods
- are at work, so currently the camera is kind of precariously placed on a very, very
old tripod with broken legs, [and] I'm hoping it's going to stay there.
Today is all about unboxing this Bai Ji Guan [DON POINTS TO BOX OF TEA NEXT TO THE TABLE]
which has just arrived from China, from our farmers in WuYi.
So, let's talk about this tea, because ít's one of the more unusual Oolong teas out there,
from China.
[SOUND OF AMBULANCE SIRENS IN THE DISTANCE] Excuse the sirens out there.
We are in London.
Okay.
Bai Ji Guan is unusual because it's produced in very small quantities, and the production
technique to make it is a little bit steeped in secrets.
Most people are told that it takes a very skilled teamaster to be able to make a Bai
Ji Guan properly.
Certainly, we have tried a lot of Bai Ji Guan [samples], and most of them don't make the
mark.
Let's quickly SCOPE the tea.
[For] season, this is a spring picked tea.
[For] cultivar, [it's] from the Bai Ji Guan variety, which is one of the four revered
varieties from Wu Yi - the Si Da Ming Cong varieties.
There [are] four of them, and Bai Ji Guan is one of them.
It grows in very, very small amounts.
It's one of the least cultivated of all of the varieties out there.
It has pale, yellow leaves.
It's very similar to AnJi Bai Cha, or "Jade Sword", that you may have seen a video of
[like the one on this channel] before.
The plant actually has naturally got very, very pale, yellow leaves, so they don't produce
the chlorophyll as quickly as other plants, and so you can produce this special tea.
So that's the Bai Ji Guan variety.
[As for] origin, this comes from Jun Yang in Wu Yi mountain, [which is the] national
forest area, the real heartland of Wu Yi Yen Cha Oolongs.
[This is] the best area for these types of tea, [which has] a lot of rocks with a lot
of minerality.
[This is] a very high quality area.
[For] picking and processing, as I said, [this one] is a little bit steeped in secrets.
I've never seen this one actually being produced.
What I do know is that they shade-wither this tea.
It's all about trying to keep the tea from going green - [or] too dark - [and] making
sure that it stays very lightly oxidized.
The idea is to not give it too much sunlight, so they're picking from a variety that naturally
doesn't have much chlorophyll.
Then I know that there's some shade-withering involved.
Past that, I really don't know.
I've been trying to get to the bottom of this, but as I said, the only people in China that
can make it - and there are very few people in China that can make it - they kind of keep
their cards quite close to their chests, understandably.
So they don't really give me that much information.
All I do know is that we've tried a lot of Bai Ji Guan [samples] and most of them don't
quite meet the mark.
So I know that it is a very difficult tea to produce.
Finally, [as for] elevation, this is from Jun Yang in WuYi, which is not super high.
It's around 600 [to] 650 meters.
Okay.
We've SCOPEd the tea.
I'm going to get to the unboxing.
Let me give you my take on thsi tea before we unbox it.
As I said.
we have tried a lot of these teas.
Bai Ji Guan is one of those teas that, I would say, is a "slow-grower".
It's one of those teas that, the first time you try it - if it's a good one - you may
not quite "get it".
It's kind of like a track - or piece of music - that you hear for the first time.
You kind of listen to it and think, "Yeah.
It's good.
It's a good track."
But then then next time you hear it there's just something that draws you to it, and then
keeps drawing you to it, and then suddenly it becomes one of your favorite tracks on
an album.
[It's] the same thing with this tea.
The first time I tried this tea I was interested - but not blown away - by it.
Then, trying it a few more times, and trying really good ones, you start to notice that
what is amazing about this tea is its unique balance, [and] the fact that it's so perfectly
structured.
There's nothing that sticks out.
There's nothing that's like, "Oh, this is very fruity tea!", or,"This is extremely creamy
tea!"
It doesn't have this kind of singular characteristic.
What it has is a really unique balance.
It almost somehow combines the flavor profiles of a variety of different teas.
It's got the kind of creaminess of an Oolong, and the creaminess of a DAN CONG Oolong - so
like a "Duck Shit" Oolong, or maybe a Taiwanese Oolong.
It's got the sweetness of a black tea.
It's got the freshness of a green tea.
It's also got a lightness, and kind of velvety, softness, of a white tea.
So somehow it kind of combines all teas into one, and because of that there's nothing - when
you first drink it - that really gives you this [sense] of, "Wow!
This has got such a particular character!"
In fact, the character of [this] tea is its unique elegance in terms of its balance.
The reason why it's hard to find a good one is that if you don't get that balance right
the tea just doesn't work.
So if there's not enough of the creaminess to counteract the freshness of the green tea
kind of aspects, it doesn't work.
If you lose the balance it doesn't work.
But if you get the balance right then what you get is this incredible, unique kind of
layered tea that represents and expresses most teas all in one cup, and what is the
interesting note that rises out of this is a kind of toffee note - multi-toffee, but
very toffee, like buttery toffee notes.
[CLOSEUP OF WRAPPED TEA PACKAGE WITH FRESHLY SHARPENED BOX-CUTTING TOOL LYING ON TOP] So
let's unbox the tea.
I'm hoping that it's as good as the samples that we tasted, because, as I said before,
this is the kind of tea [which] you can easily get the wrong batch.
We have tasted these samples [from the farmer] already, so I'm hoping, [but pretty sure]
it's going to be the right tea.
[DON PICKS UP PACKAGE] Here it is.
We only bought this much, so a small quantity.
I'm going to cut this open.
[DON CUTS THE PACKAGE OPEN] It's quite unique packaging that they brought to us.
This cardboard packaging is a little bit weird, but hopefully it's nicely wrapped inside.
As I said, we don't have our full studio setup [and] so I'm not going to have multiple cameras
on this [video], so you're going to have to bear with me.
Right.
Let me see if I can move this out of the way quickly [DON MOVES THE GONG FU GURU TEA TRAY
OFF SCREEN], and let's bring this onto the table.
Actually, I'll leave it here, and take a scoop and put it out for you.
[DON OPENS THE BAG CONTAINING THE TEA LEAVES AND BEGINS SCOOPING LEAVES INTO CONTAINER
DISH] Okay.
The thing about this tea is it's a very unique color.
It has a very, very distinctive kind of green-yellowish nature.
[DON PUTS COVER BACK ONTO PACKAGE] That is through the shade-withering, and because it
is a particular cultivar.
[DON VISUALLY EXAMINES THE TEA LEAVES IN THE CONTAINER] Okay.
Let me show you the tea first, and then we'll talk about it.
[DON HOLDS CONTAINER UP TO CAMERA FOR CLOSEUP SHOT OF TEA LEAVES] I'm a little surprised,
because it should be a little bit lighter than this.
The sample I tried was more of this kind of color [DON HOLDS UP A TEA LEAF FROM A DIFFERENT
SAMPLE UP TO CAMERA FOR CLOSEUP].
I don't know if you can see that.
[It was] more of this kind of green-yellow color, and less dark, whereas this [one] is
a little bit darker than it should be.
I'm starting to get a little bit worried about it.
Most of the time the color reveals itself - [and] you see the lightness - after it's
brewed.
Let's hope that it's still the right tea.
[DON SMELLS THE LEAVES IN THE CONTAINER] It definitely has some of the toffee notes to
it.
[SMELLS TEA] It's got a slight herbal note to it as well.
Let's just taste this tea and make sure that it's the right sample.
As I said, you never know when you're getting teas from farmers.
[DON TRANSFERS TEA FROM CONTAINER INTO GAIWAN] You always have to try the sample, approve
[it], and then try your batch when it arrives.
We always do this at Mei Leaf, otherwise there has been, on occasion, some sticky situations.
So we judge by taste.
The look of it, as I said, [is] a little bit darker than I was expecting, but hopefully
the taste is going to be good.
[DON TAKES OUT METAL TEA KETTLE] I've got about 4 grams per 100 milliliters.
This [Gaiwan] is about 150 ml, so this is probably about 6 grams of leaf.
I would measure it, normally, but I can do it by eye.
I've put a little bit more in, [because] when I'm tasting these samples I want to make sure
I get a really good representative of this.
[DON POURS HOT WATER INTO GAIWAN] I've got boiling water in here.
Let's give it a quick rinse, and [then] smell the leaves.
[DON POURS RINSE INFUSION OUT INTO THE TEA TRAY AND THEN SMELLS LID OF GAIWAN] Let me
show you the wet leaves.
[DON HOLDS GAIWAN UP TO CAMERA FOR CLOSEUP OF WET LEAVES] I'll [try to] get a bit closer
if I can [FOCUSING CAMERA].
You can see [that] they are still quite dark.
Now, WuYi Oolongs are usually dark, but the Bai Ji Guan [leaves] should be lighter than
this, really.
So again, I'm a little bit [concerned].[DON SMELLS LID OF GAIWAN] Let's see.
[In] the smell I am getting the toffee.
[SMELLS LID] It smells very similar to a "Duck Shit" Oolong, so you're getting that almondy
nuttiness, [and] a little bit of fruit.
Actually, it smells really, really nice.
[SMELLS TEA] [There's] toffee and butterscotch.
Mmm.
[It] smells really good.
My hopes are rising again [laughter].
[DON POURS HOT WATER FROM KETTLE INTO GAIWAN FOR 1ST INFUSION] I'm always worried whenever
I taste samples from China.
It's one of the big stress moments for me, [as in] have they send me the right stuff?
Or have they done something a little bit naughty and sent me the wrong samples?
We always keep the other samples around just so that we can A-B [test] as well, and make
sure [that] we [test it] properly.
[DON POURS TEA FROM THROUGH STRAINER FROM GAIWAN INTO SERVING GLASS] But I remember
the taste, so I should be able to judge it.
The color is about right.
Again, [it's] a little bit darker than I would expect, [DON HOLDS SERVING GLASS UP TO CAMERA
FOR CLOSEUP OF TEA LIQUOR] but you can see, compared to most WuYi Oolongs that are heavily
roasted, this is a lot lighter, and it has this kind of green-yellow tinge to it.
[DON POURS TEA LIQUOR FROM SERVING GLASS INTO TEACUP] Okay.
Let's give it a taste.
[DON SMELLS AND THEN SIPS TEA] It has the creaminess.
[SIPS TEA] It's got the toffee notes.
They're quite light at the moment, so I'm hoping it will reveal a bit more.
[SIPS TEA] It's got the minerality.
It's got a nice finish to it.
It's displaying all the things that I would want from a Bai Ji Guan, but just toned down
a little bit.
I'm hoping that this is going to be one that reveals itself more in [subsequent] infusions.
[DON HOLDS GAIWAN UP TO CAMERA FOR CLOSEUP OF ONCE BREWED LEAVES] You can see that the
leaf is just starting to open up, and you can see that it is starting to get lighter,
so the darkness is starting to go, and that will, I'm sure, increase.
Let me give it another infusion now.
[DON POURS HOT WATER FROM KETTLE INTO GAIWAN] Sometimes when I do these tea tastings I intentionally
brew a little bit stronger than I would normally recommend, just so that we really can taste
all of the characteristics of the tea, [which is] similar to a tea tasting style.[SIPS TEA]
It's got the nuttiness and sweetness of a Bai Mu Dan - a "White Peony".
[SIPS TEA] It does have the freshness of a green, [and] it does have the sweetness of
a black tea, but it's just lacking the toffee notes, [a little bit], at the moment.
[DON POURS TEA LIQUOR FROM GAIWAN INTO SERVING GLASS] This is now giving it a stronger infusion.
I probably brewed this [one] for about double the amount of time I normally would.
Let's just check it again.
[DON HOLDS DRINKING GLASS UP TO CAMERA FOR CLOSEUP OF TEA LIQUOR] The color, you can
see, is a little bit darker.
The second infusion is where the tea really, really does reveal itself, so if it's not
good on this one then we have a problem.
[It's] not that it's not good, but if it's not as good as the sample then we really have
a problem.
[DON HOLDS GAIWAN UP TO CAMERA FOR CLOSEUP OF TEA LEAVES] You can see that the leaves
are lightening up even further.
More of the yellow is coming out, and you're seeing less of the darker notes, and you're
getting that characteristic mottled expression of green-yellows with reds.
[DON POURS TEA LIQUOR FROM SERVING GLASS INTO TEACUP] Okay.
I am a bit nervous, I have to say.
All right.
Cheers.
[DON SIPS TEA AND SCRATCHES HIS HEAD WHILE MAKING FRUSTRATED FACIAL EXPRESSION]
Okay.
[SIPS TEA] Okay.
What's happening is [that] I'm getting all of the flavors.
I am getting those multi toffee notes, but they are quite dialled down, considering the
amount of leaf [that] I have here.
I wouldn't normally be recommending most people to use this amount of leaf.
So I'm a little confused.
From the moment I opened it and saw that the leaves were darker than the sample, and now
tasting it, I am kind of suspicious that they didn't send me the tea that I ordered.
This is [also] an expensive tea.
I mean, this is the amount we ordered [DON POINTS TO THE TEA PACKAGE], so you can see
[that] [it's] a tiny amount of tea.
It's a pricey tea, and it's very difficult to source [a good one] in China.
When you are far away - like the UK and China - if you get a farmer [who] thinks that they
can pull the wool over your eyes and send you a slightly cheaper version than the grade
you approved, sometimes they do.
[DON POURS TEA FROM SERVING GLASS INTO TEACUP] This farmer is a relatively new [one] for
us.
In fact, yes, this is the first time we've ordered from them, so [SIPS TEA], guys, what
can I say.
It's not right.
Okay.
Let me just make it very clear.
This is a good tea.
It's a nice tea.
[There's] nothing wrong with it, but the cache and expression of what a true Bai Ji Guan
should represent - and remember, I talked about this perfect balance that you need to
hit, and if you don't quite get it right it falls flat - it's like that piece of music.
If the harmonization [and] production is just not quite right, you may have all of the same
vocals and instrumentation, but if the production isn't done perfectly it loses so much more
than if it was something that was just fruity or nutty tea, etcetera.
[SIPS TEA] This reminds me of a lot of Bai Ji Guan [samples] I've tasted and rejected,
and I don't think - [and] my heart is sinking - that they sent me the right tea.
So now I have a decision to make, and I have to go speak to the farmers and find out exactly
what is going on.
This is when my job becomes a little bit less fun than when I'm tasting delicious teas and
working with farmers [who] are being truthful...
Look, I'm not going to make judgements.
I''m going to have to pull out the sample, which is in my office, and compare it like
for like, take pictures, [and] taste the teas back-to-back.
There is a tiny chance that I'm wrong, but really, I don't think I can sell this for
Mei Leaf.
So, this was a fail.
This is going to go under a different playlist on YouTube [laughter], [but] this is an example
of the tea buyer's life, and I guess it should be framed in that way.
This Bai Ji Guan is a good tea, but it's not a great tea, and Bai Ji Guan should be a great
for the price that you're paying for it.
I don't know what I'm going to do, but I guess I have now got to sit and think about this.
I'm going to drink a few more infusions just in case it changes, but usually - by the second
infusion - if you don't know whether or not it's right, or you feel like it's not something
you can sell, then you need to pull the plug on it.
So I will do some more infusions [and] see what I can do out of it.
I'm sure I'll update you guys either on YouTube or Facebook Live, or something.
If you're not getting notifications from Facebook then you might want to do that, because I'll
probably do a Facebook Live once I figure out what's happening with this.
But I'll post it on YouTube anyway.
Sorry, [but] I can't get too excited about this tea.
I hope that we'll resolve it, but that's the way it goes.
You never know when the box arrives from China.
That's it tea-heads.
If you made it to the end of this video then PLEASE give [it] the thumbs-up.
Check out our YouTube playlists and let us know if there are any videos that you would
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If you have any questions or comments then please fire them over.
Other than that, I'm Don Mei.
Thank you for being a part of the revelation of true tea.
Stay away from the tea bags, keep drinking the good stuff, and spread the word, because
nobody deserves bad tea.
Bye