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Qi Zhong literally means "strange cultivars", which are the terms for a mixture of indigenous varietals and they are the native ancient tea bushes in Wu Yi Mountain. the bush are grown from seeds and have straight, long and bold roots extending straight into he ground, therefore it is easy to absorb minerals and it can produce tea with long-lasting and strong aftertaste.
The tea garden where these tea comes from is located deep inside the Wu Yi Mountain valley at altitude of 1700 meters. The tea garden is only accessible by foot and via small narrow path. The Qi Zhong bushes have left to grown naturally by themselves and there is no management involved at all which allows the bushes to grow slower and absorbing more mineral and nutrition from the ground. The tea leaves are plucked at once creating a natural blend of teas that offers intensity and complexity of profile unparalleled by single varietals. They are highly prized by locals.
Complex, strong floral aroma of a bouquet of wild flowers, fasinating fruity sweetness with a lovely and pleasant lingering aftertaste.
Mr. Xu Liang Song's secret Tea Garden is hidden in the deep area of Wu Yi Mountains, Fujian Province, China, located at altitude of 1700 - 1800 meters. His tea garden is only accessible by foot and via small narrow path.
The seeds of Qi Zhong were randomly spread on the floor and left to grow naturally, in result, each bush develop its unique character with different height and different size and shape of leaves.
1. Plucking: One young shoot with two or three opened leaves are hand-picked in the early May 2018 which is much later than most regions for its first plucking because the tea plantation is located at high altitude with cooler temperature making leaves growing much slower.
2. Withering for about 7 - 8 hours depending on the weather condition.
3. Rolling: to break the leaves cells but without breaking the leave surface.
4. Placing the rolled leaves in a bamboo basket for oxidisation
5. Heating process to halt enzyme oxidation
6. Drying
7. Sorting - taking out the stems and unqualified leaves
Watertemperature: 100°C
Leaf to water ratio: 1g per 100ml.
Brewing time: About 2 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: Try to use natural mineral water or at least filtered tap water, you will notice that the tea is so much sweeter and softer.
Water temperature: 100°C
Leaf to water ratio: 4g per 100ml.
Brewing time: About 10 seconds for the first 3 infusions. Then add extra 10 seconds for later brews or to your taste.
Tips: keep the lid open between each brews allow the wet leaves to cool down and prevent spoiling the leaves which might give you bitter taste for later brews. Make sure to pour every drop of tea liquor out of teapot or gaiwan.
Recommended tea wares to use: both Yixing Teapot and porcelain Gaiwan are good to use. Using fine porcelain tea cup to drink will give you stronger aroma.
Recommended Water: Try to use natural mineral water or at least filtered tap water.
