Country of Origin: China
Leaf Appearance: small, dark
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Doesn’t the name “Enchanting Fragrance” just scream drink me? When I received a batch of samples from Mei Mei Fine Teas, this one grabbed my attention right away. I knew I would have to save it for a day where I could really sit down and focus on it. “Fragrance” is a term that is often used for phoenix oolongs but this tea is actually from the Wuyi mountains.
Its name is Bai Rui Xiang means different things depending on who you ask. The description of this tea translated the name as strong fragrances. I’ve also seen it referred to as berry scent and winter daphne. This is the first time I have ever tried this type of Wuyi oolong so that should tell you that it’s not a very common one.
This is the first tea that I’ve successfully photographed with my new Canon T-7i. It was a lot of fun to play around with different shots and angles. I’m still getting the hang of it but it’s already a lot easier than my old point and shoot. I can’t wait until the weather is nicer and I can get some natural lighting!
Wuyi oolongs sometimes have more broken leaves due to the processing methods used but these were wonderfully whole. I really could not believe how naturally fruity the aroma was. If I was tasting blind, you could almost convince me that this was a flavored tea. There was a slight woody quality but otherwise, the smell was unlike any other teas I have tried from this region.
Enchanting Fragrance brewed up a warm shade of amber with nice clarity. The fruitiness that I had noted in the dry leaf definitely came through in the cup. It reminded me of perfectly ripe pomegranate. That sweetness lingered in my cheeks long after the session with this tea had ended. The mouthfeel was soft and smooth with very little astringency.
This tea was moderately fired over charcoal but the roast was very much in the background. This would be a great choice for those who don’t enjoy a strong roasted or smoky taste in their oolongs. Later infusions were less fruity and a bit more on the mineral side, as you might expect from a “rock tea”.
Have you ever tried Bai Rui Xiang? I’d love to hear your thoughts in the comments below!