Qi Zhong

$19.50

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漢字武夷奇種	origin Wuyi Shan, Fujian	craft charcoal roasted	flavor notes burnt pie crust, smooth
漢字武夷奇種	origin Wuyi Shan, Fujian
craft charcoal roasted	flavor notes burnt pie crust, smooth

Among the myriad oolong varieties grown in the Wuyi Mountains, Qi Zhong is a bit of a rarity. Indeed, its name means "unique varietal." Grown at lower elevations than our other Wuyi selections, this tea is an excellent introduction to the flavor profiles of this style, with no sharpness to the roast and little astringency in the finish.

The smooth and juicy finish also makes this tea ideal for everyday drinking. Subtle notes of baked apple or raisins and a bold topnote of burnt pie crust combine for a perfect addition to any collection.

Brewing Guide

Our Qi Zhong is forgiving to brew, especially on later infusions as fruity flavor notes come to the fore. Keep steeps short to yield many infusions.

In a small tea pot or gaiwan, use 3.5 grams of tea with water at 200 degrees. Give the tea an initial 1 second rinse, then proceed to steep for 1 minute. The infusion should be a full amber color before decanting. Steep the second infusion for 1 minute 30 seconds. For subsequent brews, increase steep time in 30 second increments.

Gaiwan/Teapot (6 oz.)

leaves 3.5 grams
temp 200 ° F
time 1 min

Teapot (12 oz.)

leaves 5 grams
temp 200 ° F
time 1 min 30 sec

Infuser Cup

leaves
temp 200 ° F
time 2 min

Tea Bowl

leaves 2.5 grams
temp 200 ° F

Gaiwan/Teapot (6 oz.)

leaves 3.5 grams
temp 200 ° F
time 1 min

Teapot (12 oz.)

leaves 5 grams
temp 200 ° F
time 1 min 30 sec

Infuser Cup

leaves 4 grams
temp 200 ° F
time 2 min

Tea Bowl

leaves 2.5 grams
temp 200 ° F

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