QI LAN OOLONG
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Aroma: harmonious and deep with floral and fruity notes.
Taste: fresh, sweet, baked, slightly astringent, transitioning into a pleasant floral and fruity aftertaste.
Impact: relaxing and refreshing.
Chinese lightly roasted oolong from the foothills of Mount Wuyi in Fujian province, named "Wonderful Orchid" (奇兰) in Chinese. This variety is known for its high yield, frost resistance, and bright orchid aroma. It will remind connoisseurs of oolongs from Guangdong province, as the Ci Lan variety was brought there from Guangdong in the late 1990s.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 200°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 200°F water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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