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
balance Quantity / 150ml of water
3
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
20 - 30 sec
lined-clock Infusion length 2
10 - 20 sec
lined-clock Infusion length 3
20 - 30 sec
Teapot method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

Our tea advisors also recommend

Bai Rui Xiang

A worthy representative of the rock wulongs, this wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal (courgette) and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.

Shui Xian Lao Cong

Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains in China, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.

Da Hong Pao Mr. Wu

Legendary wulong from the Wuyi mountains of Fujian, it is the most famous of the "rock teas", as they are called. Delicately twisted whole leaves are lightly roasted for a rich full liquor.

Lingtou Yuan Wei Dancong

A classic black wulong from Guangdong, both very suave and exotic.