Zhe Lan Xiang
Sweet aroma when briefly rinsing leaves to awaken them at 195 F. Rounded tsp in 5 oz Yixing teapot for 30 seconds. Multiple steeps. Silky feel, intense flavor and rich taste.
Made using traditional farming and processing methods for a Dan Cong class oolong, Orchid Fragrance offrs a sweet and tangy aroma unlike any of our other collection of Phoenix Bird oolongs. It is grown at an elevation of approximately 1000 meters in the Phoenix Mountains, of Guangdong Province. The mountains are shrouded in clouds and mists generally until about mid-to-late morning then clearing to a hot sun. This climate yields some of China's most prized teas. Lot #8.
Lot Notes. Tea is made by a small tea company located in Chaoan County, in the Fenghuang area. Lot was harvested in late April 2020. Tea is harvested from trees with pickers working from ladders. Orchid Fragrance is a natural tea with no scent or additives.
Tea Facts. The terrain where this tea grows is steep, the rows planted atop stone walls. The soils are a rich red color. Abundant fresh water springs run underground and feed the tea trees & bushes minerals that create a tea of unparalleled taste. Long, thin leaves are withered, then wood charcoal-fired to produce a sweet and tangy taste. To gain the intense and deep flavors of these Dan Congs, there is a great variance in temperatures from day into night that stress the leaves to create this cultivar's rich, nuanced taste.
Tasting Notes. This brown-green leaf offers a sweet and tangy aroma. An aromatic leaf steeps to a nectar-like taste, with hints of almonds. Liquor is silky.
Brewing Suggestions. The leaf is strong. Use about 3 grams per 7-8 ounces of water (a round teaspoon). Use water at a temperature of 195-205 F and rinse the leaves briefly to awaken them. Re-infuse for 1.5 - 2 minutes. Astringent notes should be subtle; if too evident, cut down on amount of leaf or shorten steep time. Leaves will yield multiple steeps.