Spring Ailao

This high mountain oolong from Ailao offers a unique profile with the distinct fragrance of the Qingxin cultivar. It delivers a clean, sweet soup with a complex mouthfeel and remarkable endurance acro. It leans floral, sweet and complex.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China from the Qing Xin Oolong cultivar. This batch is from the Spring 2022 harvest.