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Bai Ya Qi Lan (2023 Spring)

Bai Ya Qi Lan (2023 Spring)

MyTeaPal Club

Type
Oolong Tea
Origin
Pinghe County, Zhangzhou, Fujian Province, China
Cultivar
Bai Ya Qi Lan
Elevation
900m
Steeping instructions
100˚C / 212˚F Gongfu style: 1g : 20-25ml, 30s for 1st infusion, then 10s+10s Western style: 1g : 80ml, 2min+1min Bowl style: 1g : 80ml
Description
The Bai Ya Qi Lan tea originates from Pinghe County in Zhangzhou, Fujian Province. It is known as one of the three famous southern Fujian oolongs, alongside Zhang Ping Shui Xian and Yong Chun Fo Shou. In the year 1981, a tea maker in Pinghe County surnamed He stumbled upon a few Qi Lan tea trees (originating from Anxi, Fujian) with tender buds exhibiting a unique white-green color distinct from other tea trees. Intrigued, he processed a batch of tea exclusively using these white tender buds and discovered a remarkably unique aroma—elevated and rich, with a sweet and mellow taste. Under his guidance, local tea farmers began cloning these tea trees exhibiting the white mutation. Starting in the early 1990s, Bai Ya Qi Lan tea became the most cultivated variety of tea in Zhangzhou. The tea gardens are predominantly situated in areas with an altitude of 800 meters in Pinghe County. Another local specialty is Pinghe Honey Pomelo, with tea gardens often surrounded by pomelo trees, contributing to the distinctive pomelo aroma in the aftertaste of Bai Ya Qi Lan tea. The appearance of Bai Ya Qi Lan tea is tight, well-proportioned, round, and weighty. The color is a lustrous greenish-brown, while the tea liquor is bright golden, exhibiting a rich texture, layered complexity, and a sweet, mellow, and refreshing taste with a lingering aftertaste. The dry aroma of Bai Ya Qi Lan tea exudes a subtle fragrance, and when brewed, the distinct orchid aroma becomes more pronounced, showcasing the unique characteristics of Bai Ya Qi Lan.

Shipped in December 2023

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