品小满（PXM TEA）· ZENITHAURA

1.Appearance characteristics
Dry tea: tightly tied and even, with a green brown or dark brown oily color, and white hairs (especially white bud orchids).

Tea soup: After brewing, the soup has a golden and translucent color, or an amber color (for the heavily roasted Wuyi Qilan), clear and shiny.

2. Aroma expression
Dry tea aroma: Clear orchid fragrance, honey fragrance, slightly roasted rice or fruit aroma (due to differences in craftsmanship).

Tea soup fragrance:

Wuyi Qilan: On the basis of orchid fragrance, the rock tea process adds roasted and fruity aromas, making the layers more complex.

Cold fragrance: The bottom of the cup has a distinct fragrance, and the orchid fragrance is long-lasting.

3. Taste and mouthfeel
Freshness and liveliness: The entrance is fresh and lively, with a mountain atmosphere (the "rock charm" of Wuyi Qilan is more prominent).

Sweet and mellow taste: The tea soup is full and smooth, with a quick return of sweetness, a clear and sweet aftertaste, and no obvious bitterness.

Charm:

Wuyi Qilan: Incorporating rock bone fragrance into the floral aroma, with a fruity or milky finish and a lingering aftertaste.

4. Leaf base characteristics
Leaf base: Soft and thick, with obvious red edges at the leaf edges (a typical feature of oolong tea with "green leaves with red borders"), yellow green or brown green color, fresh and resilient.

5. Craft Features
Green making technique: By alternating between shaking and drying, the orchid aroma is stimulated, forming the characteristic of "fragrance entering the water".

Baking process:

Wuyi Qilan: Medium to light heat, blended with rock tea roasting technology, resulting in a more stable aroma.

6. Brewing suggestions
Water temperature: Boiling water at 100 ℃ stimulates the aroma.

Equipment: White porcelain covered bowl or purple clay pot (Wuyi Qilan is suitable for using purple clay pot to enhance the thickness).

Tea dosage: 7-8 grams, tea to water ratio 1:15-20.

Soup release time: The first 3 bubbles will release the soup quickly (5-10 seconds), and the subsequent bubbles will be gradually extended, allowing for 7-10 steeps.

7. Varieties and Culture
Origin of variety: It was introduced to Mount Wuyi at the end of the 20th century, and became a niche variety with rock tea technology.

Cultural status: Qilan is famous for its "fragrance" and stands out among Fujian oolong teas. It combines the elegance of Minnan oolong with the weight of rock tea, and is deeply loved by old tea lovers.