Yu Lan Xiang

Named for the venerable magnolia, these very green leaves, in the lightly-oxidised 'bouquet style', cast off their mild roasting quickly in favour of the bold florality of their namesake: the bright, nectarous liquor begins with a wave of stone fruit and cream that will endear it to lovers of Fenghuang Dancong teas, before releasing a woodiness more unusual to the sort. Along with a pleasantly pineapple astringency, Yu Lan's flavour is addictively complicated, though persistently sweet, like the perfect cocktail party guest. Enjoy sipping alone at dusk, or as a contribution to your next cultural soirée.

 

  • ORIGIN:  Guangdong, China
  • MEANING:  Magnolia blossom fragrance (yu lan xiang)
  • CULTIVAR:  Yu lan xiang
  • HARVEST TIME:  Spring 2020
  • ROASTING:  Once
  • TASTE:  Nectar, woody, pineapple

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.