Chi Lan is an unique middle-sized tea leaf traditi onal tea tree for Oolong tea from Fujian and has a beautiful legendary story that a strange tea tree with pale green young buds in the wildness in Zhangzhou, using the ancient Oolong processing technique, tea farmer discovered the tea has a very unique flora flavor from orchid so named it as “Chi Lan”.
- It follows the traditional fermentation and wood fired processes
- Semi- to heavy fermentation with light roasted by wood fire
Color: dark olive green
- With the dried leaves, the flavor are mixture of flora, mint, grass
- Once it’s being warmed up, the flora flavor jumps out and with a notion caramel
- The flora flavor stays noticeable throughout multiple infusions
- today I brew it : 4 gm / 200ml / 95-99°C in Yixing clay tea pot (but can also brew it with porcelain Gaiwan or ceramic tea pot)
- After the 1st rings process, keep the first infusion short, i.e. 20 – 30 seconds
- Keep the same seeping time for the 2nd and the 3rd infusions
- Can gradually increase the steeping time afterwards
- The natural orchid flavor can intensify the taste in the first infusion, with long and complex after taste. By shorten the seeping time, then you can control the taste
- The sweet note becomes more noticeable from the 3rd infusion and onwards
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