Qilan Black: grown in the mountains of Hubei, China, yet produced by a Taiwanese tea master in the style of a Taiwanese black tea. From the same leaf as our Qilan Light and Qilan Dark Oolongs but fully oxidized to become a black tea. Hand-harvested, hand-processed twisted leaves provide a superb black tea that is sweet, dark, and perfect for your morning brew.
Tasting Notes: mulled wine, spruce, nutmeg, dried pears.
Brewing Guidelines: Gaiwan/Yixing fill 1/3 full with dry leaf. Steep 25-30 seconds with 195° water for first three infusions. Add 10 sec to ea. additional infusion. Teapot/mug 1 tablespoon of leaf per 8oz of 195° water. Steep 3 minutes for first 2 infusions, 5 minutes for each additional.