I have the Spring 2015 harvest, and this is almost a sipdown already but I’ve been drinking and loving this tea so much especially in the past year now that the flavours have fully developed.
Dry leaf: Powdered cocoa, sweet passionfruit
Liquor: Smells divinely floral, like sweet creamy gardenia or orchid. The tea tastes sweet and tangy, tangy like coffee or fruity Madagascan dark chocolate, with the typical Yancha notes of chocolate but less pronounced ones of mineral and wet rocks. Amazing.
I remember when I visited Tea Drunk in NYC and the cheapest Wuyi oolong on the menu was this Qi Lan, so I thought of it as an “inferior” Wuyi. How wrong I was! While my favourite Wuyi oolong is probably still Da Hong Pao, Qi Lan is a gorgeous lighter, floral alternative on days when you don’t want something so heavy or roasty. I like the Qi Lan even more than the Shui Jin Gui and Rou Gui varietals I’ve bought from Yunnan Sourcing, but since it has been a while I should revisit those to see if they’ve aged as beautifully as the Qi Lan has.
Flavors: Chocolate, Coffee, Cream, Dark Chocolate, Floral, Passion Fruits, Stonefruits, Tangy