Li Family Bai Rui Xiang Wuyi Oolong Tea Review

Today I am brewing a Bai Rui Xiang Wui oolong tea grown by the Li Family in Wuyishan and sold by Verdant Tea. The tea is named after the Chinese ‘Bai Rui’ flower, which is also known as the ‘Winter Daphne’.

Tea Specifications

Brand: Verdant Tea / Li Family
Tea: Bai Rui Xiang Wuyi Oolong Tea
Tea Varietal: Bai Rui Xiang
Vintage: Spring, 2020
Elevation: 600 Meters
Origin: Wuyishan Ecological Preserve, Wuyishan, Fujian, China


I decided to brew 5 grams of this tea in a porcelain pitcher, which was then strained through a stainless steel filter.

First Steep

I steeped the tea for about a 45 seconds, which is a bit longer then recommended, but I was in the mood for a stronger taste today.

Notes of toasted bread, cream, redwood, honey, fruit, and flowers, with a very roasted, almost chocolatey vibe. Clear minerality, and a medium astringency, but that could be due to my extended brew time on the first steep.

There is a cooling sensation on the tongue and in the back of the throat.

The fragrance of the tea seems to stay linger for longer then usual after a sip is taken.

Second Steep

Steeped about 50 seconds.

The second steep is a bit smoother then the first steep, as some of the astringency was released into the first steep. Similar flavor notes. It’s an interesting tea.

This tea is almost like a dessert to me. I could totally see myself drinking this while enjoying a pastry or crumpet, British style, but it doesn’t by any means need one.

Third Steep

Steeped about a minute.

This brew is softer tasting and not as complex as it was before, but that’s probably because I steeped it for so long during the first two steeps. It has retained it’s cooling effect, which keeps my interest. The flavor isn’t boring at all, but it doesn’t seem to change much from steep to steep like some other teas do.

Now that the tea has been fully rehydrated, I went ahead and took a look at the leaves in my brewing vessel. It appears to be a mix of small and larger leaf material. What I found interesting, is that when the tea is dry, it appears rather dark, almost black, but when it’s rehydrated, you can notice quite a bit of green still on the leaves. It definitely tastes darker then it looks.

I’m sure I could steep this tea a couple more times, but I’m going to end the review here.


The Li family makes excellent teas, and this Bai Rui Xiang is no exception.

The complex, roasted flavor along with the ‘yun’ cooling sensation and strong aromatics make this tea a worthy contender in the world of Artisan oolong teas.

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