Rare Orchid, Qi Lan
Rare Orchid // Qi Lan // 2020
Wuyi Rock Tea or Yancha
Dark Roasted Oolong
From Qing shi yan, Zheng yan garden, Wuyi Mountains, Fujian Province, China.
Zero Waste Refill (in store collection only at present)
This tea is organically grown!
Large curled dark leaves of green and brown hues. The dry leaf aroma is a high tone of delicate orchid notes. The wet leaf is a delicious oily, slick and dark appearance with a fragrance of bright floral orchid notes and rounded aromas of cinnamon. A thick tea soup, clean and vibrant orangey yellow tones that has a smooth, mellow mouthfeel with a satisfyingly sweet and fragrant warmth, a smooth lasting flavour with pleasing touches of menthol. Perfect if searching for a mellower Oolong for Wuyi.
Harvested in Spring '20 by the Chen Family. The leaves have then undergone a medium style bake, twice charcoal fire roast between July and August ’20, this light to medium serves to retain the more delicate body, flavours and aromas from this variety. All processed carefully and skilfully following traditional technique
Qi Lan, a variety that was introduced in the 1990s from Pinghe County in Southern Fujian Province to the Wuyi Mountain region as it was considered a great match for the area’s outstanding natural environment, benefitting from the excellent conditions for tea cultivation. Soon becoming a very popular Pinzhong in the Wuyi area and is widely planted in the Wuyi Mountains.
*Pinzhong ~ are majoritively imported cultivars to Wuyi from other regions or 1990s hybridisations.
Brew Guide Per Cup:
Tea 1 teaspoon (3g)
Water 80-85*c // 300ml
Time 2-3 minutes
Reinfuse leaves x 3 to personal taste.
Brew Guide - Gong Fu Style:
Water per 100ml
At 90*c for the rinse & 1st infusion,
85*c for the following 3 infusions,
80*c when the leaves have fully opened up.
Time 20 seconds + recommended but adjust to personal taste.