Origin: Pinghe Town, Fujian Province
Harvest: 2021 spring tea, tender leaves of the first harvest
Fermantation: strong-medium heat carbon roasting
(Competition level high quality)
– use purple-clay Zisha teapot to brew 10 rounds and above, 100‘C water
– Smooth taste, mellow taste, full of orchid fragrance
– enduring and extreme special mixed orchid fragrances and a long lasting after taste, the fragrance stays at the bottom of the throat for a long time
Using the traditional medium fire strong flavor method, the original orchid fragrance can better reflect the characteristics of Baiya Qilan. In previous years, the same quality of Qilan first spring harvest tea won the title of “tea king 茶王”.
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.