June 23, 2022
Qi Lan Wuyi
Rare Orchid
Try this tea first
Product code:
CSTW-18
This Chinese Wulong from the Wuyi Mountains (Fujian) was cultivated and harvested by the very skilled Ms. Huang in stunning her high-altitude garden. Her meticulous work is obvious at every stages of the process all the way 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: M. Li
- Altitude: 500m
- Date of harvest: May 15, 2021
Try this tea first
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
Similar Aromatic Profiles
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