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“01/25/14 Gongfu in the afternoon. 4g in my small gaiwan. Peaches. In the dry leaf and in the brew aroma, and on the tongue, peaches. If a perfectly ripe peach were carved out of marble...” Read full tasting note
“Master Bi was one of our first tea mentors, and one of his Qilans was the first Wuyi we fell in love with. This Qilan is an excellent expression of Wuyi’s rocky soil. . . .”
It is hard for a month of Reserve Club to go by without featuring one of Master Bi’s remarkable Wuyi Oolongs. Master Bi was one of our first tea mentors, and one of his Qilans was the first Wuyi we fell in love with. It seemed appropriate to ask him for a Qilan to share.
Master Bi has spent years in Wuyi working primarily with Qingshiyan, a small but devoted and high end workshop in crafting fine Wuyi oolongs for him to share at his very own One Word Tea Club in Qingdao, China.
This Qilan is an excellent expression of Wuyi’s rocky soil. There is a crisp, light mineral texture that makes for very interesting tasting. The roasted qualities of this tea are light but well balanced- just as oak barrels are roasted to cure before being used to age wine, and in the process the lignin wood flavor lightens and vanillin is produced to create a caramel brown sugar vanilla taste, the same process plays out in expert tea roasting.
Of course, the orchid-like florals trademark to Qilan variety oolong are strong and present, balancing the mineral notes perfectly and lingering for minutes on the palate in the aftertaste.
This tea is no longer available and has been archived. There are no current plans to offer it again in the future.
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01/25/14 Gongfu in the afternoon. 4g in my small gaiwan. Peaches. In the dry leaf and in the brew aroma, and on the tongue, peaches. If a perfectly ripe peach were carved out of marble and somehow edible it would have this taste. I am loving this tea and it’s progress – I’ve lost track of the steeps at this point, but I’ve been drinking it steadily for about an hour now, and it is fantastic. Light in the mouth, and this peachy stony yumminess that just keeps going on and on.
