Chinese Name: Wu Yi Qi Lan

Profile

Leaf:	Deep fermented, curled leaves
Infusion:	Bright colored golden infusion
Aroma:	Orchid and toasted almonds
Taste:	Effortlessly smooth, smoky and sweet

Harvest Season:	Spring 2007
Origin:	Wu Yi Mountain, Fujian Province
Processing Method:	Roasted
Leaf Form:	N/A
Organic Cert:	NOP, EU 2092/91

Description of Tea

Wu Yi Qi Lan oolong presents a balanced combination of full vibrant orchid aromas and toasted almond fragrances. The mildly fermented leaves create for a clear, bright colored golden infusion. This tea is effortlessly smooth. It does a wonderful job in representing many of the well known characteristics for which Wu Yi Mountain teas have become famous.

 

Preferred Method:	Yixing Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	5-7 grams
Water Temp:	212°F, 100°C
Infusion Time:	1 minute first and second brew; increase by one minute each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212° F (100° C) rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  We suggest 5-7 grams of tea per 200 ml of water.   However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  As such we suggest starting with shorter infusion times of up to one minute for the first and second brew while gradually increasing infusion times by one minute for each consecutive brew.