White Tea

Taicha 23 Hào Qǐ Yùn Bái Chá台茶23号祁韵白茶

Táichá 23 hào qíyùn báichá

Origin: Taiwan, Nántóu County (南投縣, Nántóu Xiàn). Main production area—Míngji...
Tea type: White Tea
Caffeine Level: Medium
Water Temperature: 80.000000

Tea notes

Brewing, origin and taste.

Rare Taiwanese white tea from the Qi Yun cultivar with a floral-fruity profile and honey sweetness — only 200 kg produced per year.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 85.000000
Tea Amount: 3–5 g per 150–200 ml water.
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn)—optimal choice, allowing control of steeping time and observation of leaf opening. Glass teapot also suitable. Unglazed clay teaware not ...
Water Temperature: 80.000000
Brewing Notes: Soft, filtered, with low mineral content.
Water Temperature Detail: 80–85°C. Higher temperature may extract excessive bitterness and destroy delicate aromatic compounds.

Origin

Tea Type: White
Origin Country: CN
Province: Taiwan
Classification and Origin Notes: TTES No. 23 (臺茶23號, Táichá 23 Hào), commercial name—Qǐ Yùn (祁韻, Qíyùn). Small-leaf variety *Camellia sinensis* var. *sinensis*, developed from seed...
Category: Experimental Taiwanese white tea from small-leaf red tea cultivar. Niche product of extremely limited production.
Coordinates: ~23.84° N, 120.70° E (Mingjian area).

Taste

Dry Leaf Appearance: Unrolled, whole, needle-like buds of silvery-green color 15 mm long, with minimal amount of broken particles. Silvery down—dense and well-expressed.
Dry Leaf Aroma: Complex, multi-layered. Dominated by jasmine and fresh-cut meadow grass (timothy) notes, complemented by a subtle mineral undertone reminiscent of wet granite after rain. In mat...
Liquor Aroma: Develops and deepens the floral notes of dry leaf—jasmine, magnolia, light fruity undertones. Upon cooling, fresh apple (Fuji variety), tulip, and floral honey notes emerge.
Liquor Color: Clear, brilliant yellow, with light golden tint.
Spent Leaves: Whole, elastic leaves and buds of light green color, well-preserved in form. Trichomes on buds remain visible.
Taste: Multi-faceted, unfolding in waves. First wave—floral sweetness of magnolia with subtle mineral foundation. Middle part—nutty-creamy tones of hazelnut, soft texture. Finish—light...

Details

Oxidation: 12.000000 - 12.000000
Leaf Shape: Needle
Roast Level: None
Oxidation Maximum: 12.000000
Oxidation Maximum Detail: 12
Cultivar: *Camellia sinensis* var. *sinensis*, cultivar TTES No. 23 (Qi Yun). Small-leaf shrub type (灌木型, guànmù xíng) variety, medium-height, with vertical growth pattern ...

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