Hi. Today we dedicate our tea session to a variety that comes from Vietnam: OP Bai Lian Bio. The leaves, as indicated by their OP gradation, show as they are, without rolling. Of a medium size, they give off a scent with presence, indicating that it is not a soft tea.
We are going to prepare this green tea using about three grams, and adding water at a temperature that does not reach the boiling point, so that it is not too bitter.
The teas in Vietnam have been largely unknown for a long time, and it has not been until a few years ago that, thanks to new generation business initiatives, they have been making themselves known.
Once ready, this Bai Lian Vietnam OP is shown in a yellow color with ocher touches. The taste is not subtle, where the herbaceous taste has a leading role.
It is a strong tea, which already warns from the beginning with some leaves of wild aspect, and that ends up confirming its character to enjoy it once infused.
It is precisely this intense flavor that is its strong point if you know how to make the most of it. A good option to clean the mouth after a good meal, and to help have a better digestion.
The name Bai Lian, of Chinese origin, is due to the whitish touches of the leaves once infused, an effect found in some varieties of green tea. Bai lian literally means “white face” in Chinese.
Another thing is the OP gradation, which means Orange Pekoe. The Orange is for the Dutch origin of the classification, and in this case OP would be a “tea of the house”, which fits perfectly to its role.
Well, this is all in today’s session. You have a video version of this article on our Youtube channel, which you can access by clicking here.
Thank you very much for your attention and see you soon.
