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Wu Long (Oolong) Tea

Qi Lan 奇蘭

Extremely aromatic with notes of wild flowers and grass. Long herbaceous and umami finish.

Regular price $21.00 USD
Regular price Sale price $21.00 USD

Vintages:

Spring 2021: A robust and gooey yan cha, showcasing extraordinary tea-making skills, as it achieves a balance between body and aroma. It also delivers a long herbaceous and umami finish.

Spring 2019: Robust and gooey, showcasing extraordinary tea-making skills, as it achieves a balance between body and aroma. It also delivers a long herbaceous and umami finish.

About This Tea

Our Qi Lan is crafted by one of the best tea makers of Zheng Yan (true cliff) terroir, the Zhang family. It is robust and gooey, showcasing extraordinary tea-making skills, as it achieves a balance between body and aroma. It also delivers a long herbaceous and umami finish.
Read the words of one of our customers about their tasting experience with our Qi Lan.

Watch a Guided Tasting
  • Origin

    Shi Zi Feng, Wu Yi Shan, Fu Jian Province, China (~300-500m elevation)

  • History and Significance

    Qi Lan means extraordinary orchid or rare orchid for its distinctive aroma.

  • Category

    Category: Wu Long (Oolong) Tea

    Sub-Category: Min Bei Wu Long (Yan Cha, Cliff Tea)

  • Processing

    Yan Cha tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the teas are acceptably fermented in the early morning, they are then wok-fried to kill the enzymes in the leaves to stop the fermentation. Fresh out of the wok when the leaves are still hot and soft, they are rolled vigorously to break the surface membranes to bring out more consistent flavors in the tea. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha's case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The "cleaned" tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Yan Cha.

  • Tasting Notes

    Qi Lan is a highly fragrant varietal that is straightforward floral with hints of savory umami notes. With just a single sip, one would immediately recognize its uniqueness and can hardly ever forget its aroma. In contrast to its intense aroma, Qi Lan usually has thin tannins and a light body. It takes a very skilled tea maker to deliver finesse and body without compromising its signature aroma.

  • Brewing Instructions

    Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

  • Learn How To Gong Fu Brew

    This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.