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Mountain Orchid (Qi Lan) Oolong, Medium Roast


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This classic oolong from Pinghe County in Fujian province has a history of about 100 years and is more heavily oxidized in the traditional style than the trend nowadays towards light oxidation for greener oolongs. Some Qi Lan is harvested in Anxi, but the Pinghe area is the primary producing region. The name Qi Lan refers to the cultivar and like many teas with words for flowers in them, this one does not actually contain blossoms nor was it scented (Lan = Orchid). Oxidation level for this vintage style is between 35-50%, and the plucking standard is a bud with 2 or 3 leaves. Processing is similar to Ti Kuan Yin, with repeated steps of rolling, then separating the compacted leaves and re-rolling before drying. The tea infuses into a light tawny liquor with full, pleasant flavor and an enjoyable, refreshing finish. Use 1 level teaspoon (4-5g) tea leaves per 6 ounces of fresh spring water heated to a temperature of 80° to 90° C. (180° to 195° F.) and multiple short steepings.
  • Model: O-MOO-1

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This product was added to our catalog on Wednesday 15 April, 2015.