In the mid-1980s, the tea was purchased by our parents from a producer in Guangdong Province, and for years, only a certain generation of Cantonese speaking customers would ask for it by its name: Lok On.
In Mandarin, Lok On is "Liu An", which is the name given to "Liu An Gua Pian", a green tea from Anhui Province. The origin of the dark and rich Aged Orchid we possessed remained a mystery to us until 2009.
That year, we carried a sample back with us, located the original producer of the tea and confirmed its origins. What we knew of as "Lok On" is actually a green tea purchased by the producer from Anhui. It was brought back to Guangdong where the tea was repeatedly roasted to strengthen the taste and aroma of the tea. This process was to tailor the tea to the Cantonese palate, which at that time, demanded something much more robust than even the strongest green tea could deliver.
Once roasted, it was scented with diminutive orchid flowers, adding depth of flavor and infusing the tea with the alluring aroma of smoke and sandalwood. We have two wooden crates of this remaining from a purchase we made in the 1980s, and while we were able to locate the original producer, it's a tea that sadly is no longer being crafted.
BREWING GUIDE
Tea Bowl
Water Temp 205 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 205 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 205 ° F
Steep Time 3 min
Traditionally, "Lok On" teas were brewed in the Cantonese style, which meant large tea pot, a moderate amount of tea, and a lot of water. The resulting brew tempers the often-times overly intense flavors of this tea. It's the way we grew up drinking this tea and the way we recommend brewing it.
That said, it's worth trying in a traditional gaiwan or small teapot. We've left directions for both approaches to the right. We do not recommend using an infuser cup with this tea.
