Bai Mao Hou, or White Monkey, is a traditional tea from Zhenghe County, Fujian Province. First created in the early 20th century, the tea takes its name from its curled, down-covered leaves that resemble a white-furred monkey clinging to a branch. Once a well-known local tea, it faded from prominence due to war and social upheaval, but in recent years has reemerged with the revival of traditional Chinese tea culture.

This tea is hand-picked in early April at altitudes between 300 and 800 meters in Nanping, focusing on one bud with one or two leaves. It is made from the Dabai tea cultivar, known for its abundant silver-white hairs. The processing includes withering, pan-firing (kill-green), rolling, and baking. The result is a curled, full-leaf tea covered in downy white hairs with a fresh, floral fragrance.

The infusion yields a bright orange-yellow liquor. The taste is smooth, rich, and layered, with a quick and lasting sweetness. Its floral aroma has subtle orchid and osmanthus-like notes, and the tea remains fragrant and flavorful across multiple infusions.

For brewing, use 5–7 grams of tea in a white porcelain gaiwan. Rinse the leaves quickly with boiling water (95–100°C), then steep the first infusion for 5–8 seconds. Extend steeping time by 5–10 seconds for each additional infusion. The tea performs well for several brews, each developing greater depth.


Bai Mao Hou is rich in polyphenols, amino acids, caffeine, and vitamins. It may support mental alertness, boost the immune system, and provide antioxidant protection.

Origin: China, Fujian, Nanping

Packed: May 2025