Bai Ya Qi Lan

Fine green leaves tightly rolled, this tea bursts open to release an incredibly smooth liquor resembling nothing so much as a cold-pressed, floral and gently spicy canola oil. Gliding over the tongue, it leaves in its wake a prickling astringency as aromas waft into the nose. Usually a mildly-oxidized oolong, a particularly light treatment has focused its flavors on the green and fruity: the acidity of green pear pairs with an undertone of papaya to quench thirst, while the aroma is smoothened with a pinch of piquant cinnamon. Enjoy mid-morning for a dose of invigoration, or cold-brewed on a sweltering afternoon for relief.
  • ORIGIN:  Sankengcun, Pinghe County, Zhangzhou, Fujian, China
  • MEANING:  White bud remarkable orchid (bai ya qi lan)
  • CULTIVAR:  Baiya Qilan
  • HARVEST TIME:  11 April 2021
  • TASTE:  Canola, pear, cinnamon
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 95°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 95°C
  • 4 infusions: 30, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.