Wuyi Rock Oolong Tea Rare Orchid Qi Lan Yan Cha
Qi Lan (Rare Orchid) is the bush varietal of the Wuyi rock oolong. It has a long twisted dark brown dry leaf, and a very fragrant and fruity taste. It has a clear, golden liquor, creamy texture and a naturally sweet finish. The rich aroma of roasted almond is also reflected in a satisfying aftertaste that lingers in your mouth and nose. It also has a hint of raisins and vanilla. Simply a wonderful tea.
Wuyi rock oolong (Yan Cha in Chinese) is produced in Wuyi mountain region of Fujian province, China. The Wuyi mountain area has been listed as a UNESCO World Heritage Site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of the rocky cliffs grow tea. There is a Chinese saying, "Every cliff has tea bushes. If there is no cliff, there are no tea bushes."
Owing to its soil, as well as the spring water that flows year round from the cliffs above, this tea is especially rich in minerals. Wuyi rock oolong has many different sub-varietals and each tea is named for its specific tea bush varietal. These tea bushes are indigenous to this region and do not grow anywhere else in the world. Wuyi rock oolong is usually harvested in the late spring, then traditionally charcoal-fired, either over medium or heavy heat over the course of several months throughout the summer. Rock oolong is semi-oxidized, about 50-80%, depending on the tea master's preference.
Origin: Wuyi Mountain, Fujian province, China
Harvest: May 2017, moderately fired over charcoal.
Caffeine level: Medium
Slightly smokiness, very fragrant and fruity, has natural taste of almond, raisins, and vanilla, full bodied, creamy texture.
205oF, 4g (2 tbsp) for 6oz of spring/filtered/ water, adjust to taste, 0.5 -1 minute, 6 steepings. We advise against the use of tap water as well as purified water.Gongfu brewing guide:
It is recommend to use the Gongfu brewing method in order to get the most out of the tea.
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7g (3 rounded tbsp) of dry leaves for a medium sized Gaiwan or Yixing teapot ( about 120-150 ml / 5oz). When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing and also rinse the tea before the first brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 10-20s steeping time for each subsequent infusions.
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