Qi Lan Wuyi

Rare Orchid

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Product code: CSTW-18

This Chinese Wulong from the Wuyi Mountains (Fujian) was cultivated and harvested by the very skilled Ms. Huang in her stunning high-altitude garden. Her meticulous work is obvious at every stages of the process, all the way through to your cup.

Once infused, the carefully roasted leaves give off generous fruity, woody and floral scents. The infusion is velvety and sweet (honey), and aromatic notes of roasted nuts (pecans) and spices develop to compliment the initial scents.

A nicely balanced tea with a smooth and refreshing finish.

Cultivar: Qi Lan Xiang
Producer: Huang Li
Altitude: 500m
Date of harvest: May 10, 2023

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Gong fu cha technique

Quantity / 150ml of water

3

Temperature of infusion

95

Rinse leaves

Pour water, at recommended temperature for the infusion, on to the leaves.
Allow leaves to soak for 5 to 10 seconds.
Strain off the rinse water and begin your infusion.

Infusion length 1

20 - 30 sec

Infusion length 2

10 - 20 sec

Infusion length 3

20 - 30 sec

Teapot method

Quantity / 250ml of water

1.5

Temperature of infusion

95

Rinse leaves

Pour water, at recommended temperature for the infusion, on to the leaves.
Allow leaves to soak for 5 to 10 seconds.
Strain off the rinse water and begin your infusion.

Infusion length

4 - 5 min

Flavour wheel Identify the principal aromatic notes of a tea

Floral Fruity Woody Earthy Spice Vegetal

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