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“Did not care for this one. It smelled and tasted like wilted flowers mixed with a pile of leaves. There’s a pungency to it that reminds me of a low quality TGY. Judging from the seaweed like...” Read full tasting note
“So juicy!! Bursting with floral flavours and the juiciness and sweetness of bubblegum. Very different from the dark roast version of this same tea” Read full tasting note
“TotM describes this as orchid, lotus, burdock, honey & barley. Also, “intriguingly floral” and I’ll give them that. I am consistently amazed that tea which is not actually scented with flowers...” Read full tasting note
Qilan is a luscious, floral varietal most famous for its cultivation in Wuyishan as a roasted oolong. This exciting green expression of Qilan from Anxi brings out all the sweet florals that make Qilan varietal unique, strengthening them with light processing and the floral mineral-heavy terroir of Master Zhang’s land above Daping.
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Did not care for this one. It smelled and tasted like wilted flowers mixed with a pile of leaves. There’s a pungency to it that reminds me of a low quality TGY. Judging from the seaweed like smell, I’d say this sample was likely past its freshness peak.
Flavors: Autumn Leaf Pile, Floral, Seaweed, Vegetal
TotM describes this as orchid, lotus, burdock, honey & barley. Also, “intriguingly floral” and I’ll give them that. I am consistently amazed that tea which is not actually scented with flowers can be this flowery.
The mineral terroir, the barley, the ganmaicha… these things I don’t get so much. Even up against a very sweet, home made, wild grape jelly this tea doesn’t present as anything but light and floral to my palate.
In the fourth steep a darker, more vegetal note does begin to emerge, but nothing mineral or roasted.
