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.

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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 time 1
20 - 30 sec
lined-clock Infusion time 2
10 - 20 sec
lined-clock Infusion time 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 time
4 - 5 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
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