Qilan Fragrance 2017

Tea type
Oolong Tea
Ingredients
Oolong
Flavors
Cardamon, Cinnamon, Coriander, Cream, Green Wood, Mineral, Nutmeg, Orchids, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by lazycattea
Average preparation
Boiling 0 min, 15 sec 8 g 4 oz / 130 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “Very complex fragrance. Cardamom and rosewood, sweet cream and something else my nose still can’t quite figure out yet. No bitterness or astringency on the tongue. Flash steeps followed by longer...” Read full tasting note

From Lazy Cat Tea

Tea – Yancha Wulong
Harvest – Spring 2017
Origin – Xingcun, Wuyishan (Ban Yan)

Qi Lan is a cultivar recently introduced in Wuyishan with very good success so far. The unique fragrance of this tea in fact makes it hard to forget among other yancha and won already the hearts of many tea drinkers.

It is a good choice for those looking for a fragrant tea with a unique character. This version in fact is only very lightly roasted showcasing its powerful aromatic notes. It is a tea that we recommend not to wait too long to drink as its fragrance will decrease over time.

About Lazy Cat Tea View company

Company description not available.

1 Tasting Note

7 tasting notes

Very complex fragrance. Cardamom and rosewood, sweet cream and something else my nose still can’t quite figure out yet. No bitterness or astringency on the tongue. Flash steeps followed by longer soaks because this one is surprisingly leggy for a relatively lighter roast yancha. Boiling water throughout. A few steeps in and a soft and creamy sweetness lingers along with that mineral hit I so enjoy. Tastes very much like a formosa and a yancha had a child.

Flavors: Cardamon, Cinnamon, Coriander, Cream, Green Wood, Mineral, Nutmeg, Orchids, Sweet

Preparation
Boiling 0 min, 15 sec 8 g 4 OZ / 130 ML

Login or sign up to leave a comment.