THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

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.