More correctly would be YinHao to mean silver tips to make puer. Also
it is used for green teas with little oxidation. For many years I
thought it meant a superior version of Jasmine but it relates to the
style of the leaf and not the taste perse which is the only Jasmine
quality I can stand. I throw out the Bai and Yin terms as I understand
them from my purchases and research heretofore.

Jim

PS I buy regularly from Chinatown something called spring bud. It
looks like the same level of oxidation as my yummy Yunnan YinHao. Also
puer often uses Ya(Bud) in the place of Hao(Tip).

Lewis Perin wrote:
> "Space Cowboy" > writes:
>
> > Jim
> >
> > Lewis Perin wrote:
> > > "Space Cowboy" > writes:
> > > >
> > > > aloninna wrote:
> > > > > I've just sampled a beautiful batch of Guangxi Ling Yun Bai Hao "White
> > > > > Downy" tea. Highly aromatic and a very sweet taste. Some sources on the
> > > > > net refer to this tea as a "green tea" whilst others mention it as a
> > > > > "white tea". HELP, I'm puzzled.
> > > >
> > > > It's a white tea from the name Bai Hao.
> > >
> > > Sorry, that doesn't follow. Bai Hao is a term that's used for lots of
> > > different Chinese teas, including the heavily oxidized oolong also
> > > known as Oriental Beauty.
> >
> > Technically you are right. BaiHao is used incorrectly where BaiYe is
> > nornally used for oolongs with a smattering of white tip or leaf.
>
> Sorry, but Bai Hao has so little meaning that saying it's used
> incorrectly seems quixotic. There are also Bai Haos that are green
> (scented and unscented), white, and red/black teas. But wait! Here's
> an eBay seller who mentions Bai Hao Pu'er:
>
> http://cgi.tw.ebay.com/ws/eBayISAPI....m=9532708 644
>
> (Please believe me: no connection with the above!)
>
> The root meaning of Bai Hao, as I understand it, is the white down
> characteristic of young tea leaves. It doesn't really discriminate
> among manufacturing processes.
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcar...rase=pong+fong