Qi Lan Rock Oolong Tea
Qi Lan Rock Oolong Tea
Oolong Tea
Rich, Sweet, Balanced
Qi Lan means "Marvelous Orchid" in Chinese. This is a new addition to the Rock Oolong family in 1990s from Pinghe County, South Fujian Province. This is a lightly roasted Rock Oolong with misty fragrance reminiscent of wild orchid, and produces a rich, sweet, and balanced brew.
This tea is meant to be a single serving for a gong fu style preparation. However it could also be brewed in a large pot. To do so, use the entire packet of leaves. Rinse the leaves with boiling water before steeping for 3 minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.

For a Gong Fu style of preparation;
In this method we brew the tea using either a small clay or porcelain tea pot, or a gai wan. First, warm the set by pouring boiling water into the brewing vessel and then to the pitcher and cups. Discard the water either into your tea tray, or a bowl. Add five to seven grams of tea to the brewing vessel. For green and white teas such as this, use slightly cooler water around 175 degrees. Allow the tea to steep for five seconds before pouring to the pitcher, through a strainer. If using aroma cups, pour the tea to fill the tall cups. Place the drinking cups upside down on the aroma cups. Holding the two tightly together so as to create a seal, flip the cups over so that the drinking cup is now right side up with the aroma cup on top. When ready, gently twist the aroma cup off of the drinking cup and while holding in the palm of your hands, smell the empty cup. The tea is now ready to drink! For successive infusions, brew in the same method, increasing the steeping time slightly as the tea begins to mellow in flavor. Enjoy!
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