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A dark fruity-floral oolong of Qi Lan cultivar from the region of the Wuyi mountains in Fujian Province, China. This region, known for its steeple like mountains, produces some of the most expensive oolongs including the Da Hong Pao.
Heavily oxidized and roasted, our Qi Lan is rich in flavors that recall sweet floral notes of green pepper, toasted walnut with a sweet finish. As a 'rock oolong' (as oolongs that grow on the mountains of Wuyi are called), it has a mineral finish of crushed sea shells. Overall it is a very complex and enjoyable.
For gong fu style fill gaiwan upto 3/4 with the leaves.
Use full boil (212F) water
First steep 30 seconds. Add 10 seconds to subsequent steeps.
For 8-12 oz cup use 1 heaping tbsp of tea.
Water temp: 212 F
Steeping time: 3 mins. Second steep: 5 mins