2020 Bai Ya Qi Lan (Medium light fire carbon roasting) – Spring Fujian Orchid Oolong Tea

Description

Origin: Pinghe Town, Fujian Province
Harvest: 2020 spring tea, tender leaves
Fermantation: strong-medium heat (Medium light fire carbon roasting)

Direction:
-use purple-clay teapot to brew 10 rounds and above, 100‘C water
-a thick, strong and smooth taste
-a enduring and extreme special mixed orchid fragrance and a long after taste

Introduction:

According to legend in the Qianlong Period of Qing Dynasty (1735～1795) , beside a water well in the Pinghe town, there was a peculiar tea tree, new sprouts and leaves were in white-green color.  The oolong tea made of these leaves has special orchid fragrances and bright apricot yellow tea soups, therefore, people called it Baiyaqilan – White Sprout Special Orchid. 

Manufacturing processes are very similar to Tie Guan Yin’s, but its fragrances are unique, unlike other oolong teas‘ fragrances, (Huang Jin Gui’s sweet-scented osmanthus fragrance,  Ben Shan’s Aglaia odorata fragrance, Shui Xian’s daffodil fragrance, Dan Cong’s yulan magnolia fragrance, Mei Zhan’s honey peach fragrance and Eight Immortal’s carambola fragrance) Bai Ya Qi Lan has a mysterious mixed orchid fragrance.