Lan Gui Ren * Queen Orchid

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This is an invigorating blend of oolong tea and ginseng. Oolong teas are known for their orchid-like aroma and lingering sweet aftertaste. They’re also effective in alleviating or preventing indigestion. Research also suggests that they may help to lower cholesterol levels. Ginseng has long been renowned as a medicinal herb. It’s frequently used for enhancing physical and mental endurance, strengthening resistance to stress and fatigue, boosting the immune system and revitalizing cell activity. A lot of research has also focused on the properties of ginseng which seem to aid in preventing heat disease, because it helps to lower blood pressure and cholesterol. Ginseng may also stop the growth of some cancerous tumors.

This tea has the rich, crisp taste of oolong with a stronger, pleasing aftertaste. The aroma is fragrant and the hue is golden-brown. This tea is produced by tightly compressing the tea leaves into the shape of tiny tablets. The infusion yields an amber colored beverage with a mesmerizing orchid aroma. There’s a lingering combination of sweet/tartness in the aftertaste.

Rinse tea cup and teapot with hot water. Fill the teapot half-full with tea leaves. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.

Oolong, meaning Black Dragon in Chinese, is a semi-fermented tea, a cross between green and black teas. Oolong tea is a variety of semi-fermented (oxidized) tea that is known for its sweet and flowery qualities. The oxidation of the leaves during the drying process establishes Oolong’s unique place among tea between Green and Black teas. Green varieties exhibit a slight withering and browning of the edges of the leaves. Darker Oolongs are fully browned and more robust. Oolong has many metabolic stimulating attributes and can be used for weight management in addition to a well balanced diet. All oolongs help in any weight loss program and have been used for centuries.

It is said that oolong tea first began to be produced at Mt. Wu Yi Shan in Fujian Province at the end of the Ming Dynasty about 400 years ago. Oolong tea has been described as "Yu Xiang Hui Wei " as it goes through so many different production stages in order to generate a good flavor and aroma. The tea consists of several dozens of kinds of leaves that have different flavors and aromas due to differences in the leaves, the production area, and the harvest time. Among them, Tie Guan Yin, Shui Xian, and Oolong are well known, and many renowned oolong teas are produced in Fujian Province. Oolong tea produced in the Province is exported throughout the world as the tea that is representative of China, the home of tea.