Made from spring shoots of the Qilan variety, this tea undergoes a full cycle of vacuum fermentation. A final 28-hour fire roasting process. Dry: small, brown clumps of twisted tea shoots. Brew with hot water (95°C) in a porous clay teapot or gaiwan. The ratio of tea leaves to water is 6-7 g per 100 ml. Steep for 40-50 seconds the first time, then, starting with 10 seconds and increasing the time to 3 minutes, you can steep 8-9 times.
Gaba oolong qilan Midnight Roasted
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