White Rooster Comb (白鸡冠)

Brewing Directions: Gong Fu Cha Method

• Preheat all the teawears

• Water Temperature:  100°C (212°F)

• Amount of Leaves: 5 grams (0.18 ounces) of tea leaves for a 100ml (3.4 fluid ounces) gaiwan or Yixing teapot.

• Amount of Water: Fill the gaiwan or teapot with hot water, allowing the leaves enough space to expand.

• Steeping Times: In the gong fu cha method, the first infusion should be around 10 seconds. Subsequent infusions can be increased gradually, starting from 15 seconds and extending up to 25 seconds. Enjoy multiple infusions, up to 12.

• Lightly roasted with a bright, floral fragrance and notes of orchid, stone fruit, and cream

• Softer and gentler than other Wuyi teas, with a clean, sweet aftertaste

• Known for its clarity, freshness, and elegance, while still offering the signature rock rhyme (岩韵, yán yùn)

• Rich in polyphenols, aiding in antioxidant protection and cell health

• Gently stimulating, providing mental clarity without overstimulation

• May help with digestion, especially after oily meals

• Traditionally said to balance internal heat due to its lighter roast

• Encourages mindful drinking and relaxation

Though less bold than Iron Arhat or Da Hong Pao, White Cockscomb is beloved by tea scholars and seasoned drinkers for its subtlety, rarity, and refined profile.

Its lighter leaf color and unusual elegance make it a standout in tastings and a treasure for those who appreciate nuance.

The name “White Cockscomb” (白鸡冠) comes from the tea bush's pale yellow-green leaves, which are said to resemble the comb of a white rooster.

Legend tells of a monk who saved a white rooster, and in gratitude, the bird led him to this tea plant. The tea has been prized for centuries for its rare appearance and pure taste.