BAI YA QI LAN
RARE ORCHID
WULONG
★ PESTICIDE-FREE GARDENING
Pinghe, Zhangzhou, Fujian, China
High-quality traditional Fujian wulong tea made from a famous cultivar with more than 250 years of history. Fragrant and complex tea will surprise even experienced tea connoisseurs. MORE
AROMA
Floral, honey
TASTE
Creamy, fruity, floral
ALTITUDE: 800+ m
CULTIVAR: Bai Ya Qi Lan
HARVEST: Spring, 2023
WULONG
★ PESTICIDE-FREE GARDENING
Pinghe, Zhangzhou, Fujian, China
High-quality traditional Fujian wulong tea made from a famous cultivar with more than 250 years of history. Fragrant and complex tea will surprise even experienced tea connoisseurs. MORE
AROMA
Floral, honey
TASTE
Creamy, fruity, floral
ALTITUDE: 800+ m
CULTIVAR: Bai Ya Qi Lan
HARVEST: Spring, 2023
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
RARE ORCHID FRAGRANCE WULONG CHA
ORIGIN
'QI Lan' translates as "wonderful/rare orchid", and is one of the most famous and popular cultivars used in Fujian Province to produce the highest quality wulongs. The history of this cultivator goes back about 250-300 years and originates from a place called Daqinshan, where it was first used to produce 'Tieguanyin style' wulong tea. Daqinshan is the highest mountain of South Fujian which has dense forestry covering and a good ecological system. Among connoisseurs, this tea is appreciated for its persistent floral aroma and soft, sweet aftertaste.
This tea is grown at an altitude of 800+ meters above sea level. Produced once a year, in the spring, in a very short period, from mid-April to early May. Spring shoots have young buds with white hair, which influenced the name of the tea and gave it the prefix Bai Ya "White Bud".
ORGANOLEPTICS
Dry tea leaves have a subtle, sweet, floral aroma, which in China is compared to the delicate aroma of an orchid. The warmed tea leaf reveals bright honey and floral motifs. The rinsed tea leaves open into a honey and fruity symphony, promising a subtle and fragrant tea experience. With further brewing, vanilla, milk, and fruit motifs appear. A very aromatic and complex flavor.
The taste is mellow and sweet with honey, fruity, floral notes, and a sweet fresh finish. The creamy and oily texture creates an extraordinary and rare sensation in the mouth. With longer steeping, the infusion turns out to be richer, deeper, and more multifaceted. The tea gives a beautiful and clean infusion of golden color. The empty bowl has a sweet vanilla caramel aroma.
'QI Lan' translates as "wonderful/rare orchid", and is one of the most famous and popular cultivars used in Fujian Province to produce the highest quality wulongs. The history of this cultivator goes back about 250-300 years and originates from a place called Daqinshan, where it was first used to produce 'Tieguanyin style' wulong tea. Daqinshan is the highest mountain of South Fujian which has dense forestry covering and a good ecological system. Among connoisseurs, this tea is appreciated for its persistent floral aroma and soft, sweet aftertaste.
This tea is grown at an altitude of 800+ meters above sea level. Produced once a year, in the spring, in a very short period, from mid-April to early May. Spring shoots have young buds with white hair, which influenced the name of the tea and gave it the prefix Bai Ya "White Bud".
ORGANOLEPTICS
Dry tea leaves have a subtle, sweet, floral aroma, which in China is compared to the delicate aroma of an orchid. The warmed tea leaf reveals bright honey and floral motifs. The rinsed tea leaves open into a honey and fruity symphony, promising a subtle and fragrant tea experience. With further brewing, vanilla, milk, and fruit motifs appear. A very aromatic and complex flavor.
The taste is mellow and sweet with honey, fruity, floral notes, and a sweet fresh finish. The creamy and oily texture creates an extraordinary and rare sensation in the mouth. With longer steeping, the infusion turns out to be richer, deeper, and more multifaceted. The tea gives a beautiful and clean infusion of golden color. The empty bowl has a sweet vanilla caramel aroma.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION