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The Art of Baiya Qilan Oolong Scented with Pomelo Blossoms

In the lush, mist-covered mountains of Fujian province, tea masters have perfected an extraordinary floral oolong by marrying the rare Baiya Qilan tea with fragrant pomelo blossoms. This delicate art of scenting follows centuries-old techniques similar to those used for traditional jasmine tea, resulting in a cup that captures the very essence of spring in southern China.

The process begins at dusk, when pomelo blossoms are carefully harvested at the peak of their fragrance. Tea artisans then alternate layers of the precious Baiya Qilan leaves with fresh blossoms, allowing them to rest together overnight. During these quiet hours between sunset and sunrise, the tea leaves gradually absorb the citrusy, sweet perfume of the flowers. Before dawn breaks, the spent blossoms are removed to prevent any bitterness from developing. This meticulous scenting process may be repeated three to five times over consecutive nights to achieve the perfect intensity of floral character.

What emerges is a tea of remarkable complexity and balance. The initial aroma carries bright, zesty notes of citrus blossom with a subtle suggestion of grapefruit. As the liquor unfolds on the palate, the distinctive orchid flavor of Baiya Qilan - the tea's signature characteristic - makes its elegant appearance. The finish lingers with a clean, honeyed sweetness and a lasting floral perfume that seems to float above the tongue.

To fully appreciate this scented masterpiece, connoisseurs recommend using a gaiwan or purple clay teapot. The ideal preparation calls for about 5 grams of leaves per 120 milliliters of water heated to 90-92°C (194-198°F). After a brief 20-second rinse to awaken the leaves, subsequent infusions of 15-25 seconds each will yield at least seven flavorful steepings, with the floral and tea notes dancing in perfect harmony throughout.

Unlike fruit-infused teas that incorporate actual pieces of pomelo, this traditional scented tea contains only the pure essence of the blossoms. The result is a more refined, ethereal version of citrus character - one that enhances rather than overwhelms the noble Baiya Qilan's natural minerality and orchid-like sophistication. It stands as a testament to Fujian's living tea heritage, where time-honored techniques continue to produce some of the world's most captivating oolongs.

On cool spring mornings or humid summer afternoons, this pomelo blossom-scented Baiya Qilan offers a moment of quiet poetry in a teacup - a fragrant reminder of Fujian's blossoming orchards and the skilled hands that transform flowers and leaves into liquid artistry.