Wu Yi Shan "Qi Lan" Rock Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Chocolate, Coffee, Cream, Dark Chocolate, Floral, Passion Fruits, Stonefruits, Tangy, Roasted
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Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 30 sec 5 g 3 oz / 100 ml

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From Yunnan Sourcing

Qi Lan (奇兰) Oolong is originally a varietal of oolong grown in Anxi, but adapted to Wu Yi in the 1930’s. Qi Lan is lightly processed and has a natural almond taste and aroma. The feeling is thick and sweet with a very natural character to it with almost no roasted taste at all. If you are a fan of a lightly roasted Da Hong Pao or Shui Xian you will find this vibrant, sweet and thick tea to your liking.

About Yunnan Sourcing View company

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7 Tasting Notes

91
200 tasting notes

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

Preparation
195 °F / 90 °C
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Tea Drunk is the nirvana of tea tasting rooms.

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90
91 tasting notes

This note is for the 2016 version.
Nose; osmanthus, slight roasted green chili, slight cedar, peach, allspice, lilac.
Palate; peach, allspice ( peach pie yum ), mineral note, slight malt, very nice balance.

Preparation
195 °F / 90 °C 0 min, 15 sec

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88
656 tasting notes

Delicious! Lots of honey flavor and a nice balance on the roast. Rich and a little bit coffee-ish.

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87
257 tasting notes

I drank this tea last night. That was a mistake because I couldn’t get to sleep until 4am. Not a mistake in terms in how much I enjoyed it, however.

This tea just reaffirms my continual realization that I LOVE roasted oolongs. The roasty, coffee like flavor is just right up my alley. I wish this would have lasted a bit longer but overall this was a really great tea.

Flavors: Coffee, Roasted

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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45 tasting notes

This is my favorite rock oolong to date. There’s a restraint about its character that pairs so well with the complexity. The roast is perfectly light, melding with a floral character that makes this tea sweetly intoxicating. Nectar-like aromas swirl in as well. The flavor is crisp with just a tiny hint of drying character after the fact. Overall this is a very clean, high quality tea that is a pleasure to drink steep after steep.

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