Qi Lan Xiang
Rolled into thin twists, true to the style of Guangdong in China, this wulong has, however, been roasted only once (rather than twice) preserving its greenness and its distinctly floral aromatic bouquet.
Wulong Tea
Taiwan
Pinglin Bao Zhong
Try this tea first
Product code:
CSTW-17
Situated in the north of the island of Taiwan, to the south of the capital, the town of Pinglin remains true to the traditional Wulong style of "Bao Zhong" with the leaves rolled lengthways into twists and sorted by hand one by one to create uniformity between them.
Velvety and slightly saline, the liquor is vegetal (spinach) enhanced with accents of tomatoes and spices.
The evolution of flavours and mouthfeel is dynamic with a persistent finish refined with citrus (clementine) and flowers.
- Cultivar: Qing Xing
- Producer: M. Fu
- Altitude: 400m
- Date of harvest: April 26, 2021
Try this tea first
Gong fu cha technique
Quantity / 250ml of water
3
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length 1
30 - 45 sec
Infusion length 2
20 - 30 sec
Infusion length 3
30 - 45 sec
Teapot method
Quantity / 250ml of water
1.5
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length
4 - 5 min
Flavour wheel
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
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