Qian Li Xiang "Thousand Mile Aroma" Wu Yi Rock Oolong Tea

Tea type
Oolong Tea
Oolong Tea Leaves
Astringent, Drying, Earth, Floral, Mineral, Hay, Spinach, Zucchini, Apricot, Honey, Lychee, Tannin
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Bulk, Loose Leaf
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Edit tea info Last updated by eastkyteaguy
Average preparation
190 °F / 87 °C 2 min, 30 sec 3 g 6 oz / 175 ml

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From Yunnan Sourcing

Qian Li Xiang 千里香 (lit. Thousand Mile Fragrance) is a unique varietal grown in the “Zheng Yan” Zhu Ke 竹窠 area of Wu Yi. Zheng Yan (正岩) refers to the innermost protected area of the Wu Yi Heritage site. It’s a protected area separate from the scenic area and outsiders are not allowed inside. The “Zheng Yan Growing Area” refers to these tea gardens: tiānxīn yán/天心岩, mǎ tóu yán/马头岩, huìyuàn/慧苑, zhú kē/竹窠, bì shí/碧石, yànzi kē/燕子窠, jiǔlóng kē/九龙窠, yù cháyuán/御茶园, yù huā dòng/玉花洞, shuǐ lián dòng/水帘洞, fo guó/佛国, táohuā dòng/桃花洞, guìlín/桂林, sān yǎng fēng děng děng/三仰峰等等.

Qian Li Xiang is a medium to light level of roast. The roasting is done over a period of two weeks to bring out it’s incredible fragrance. The taste is floral, thick and sweet with no real astringency. Qian Li Xiang is a rare rock tea that has an incredibly unique taste and aroma.

May 2017 Harvest

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4 Tasting Notes

961 tasting notes

TTB #9

What an interesting tea! It’s a roasted oolong (which I’ve had before) but one with a very strong floral note that clashes with the earthier aspects in an interesting way. It’s sort of like you’re consuming the whole flower, including the dirty roots! (Which isn’t a very appetizing mental image, come to think of it…) I’m also finding it a bit drying at the end of the sip, not smooth and creamy like the oolongs I love. Personally, this isn’t really to my taste and I wouldn’t drink it again, but I’m glad I had the chance to try it!

Flavors: Astringent, Drying, Earth, Floral, Mineral

190 °F / 87 °C 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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201 tasting notes

Hey, another experience with Wuyi. Let’s see if this one is any better than Adagio’s.

Strong mineral taste in this one. Also getting a prominent spinach and hay taste. It’s slightly astringent, but not so much as to bother me. I’m getting a background note of… zucchini? It’s kinda weird, but definitely there. I do think overall, this is a better cuppa than the Adagio Wuyi Ensemble, however, it still leaves me wanting more. I don’t know what the ultimate Wuyi would be like, other than really expensive (from what I am to understand). Just from the two that I have tried I would say this one is ok. Not the best thing I have ever tried, but definitely decent. B- for you!

Flavors: Astringent, Hay, Mineral, Spinach, Zucchini

195 °F / 90 °C 3 min, 0 sec

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5 tasting notes

A very floral tea with an obvious roasted taste. Though very aromatic, the bright notes were more subdued when brewed. The lid smelled very much like vegetable, something along the lines of zucchini or cooked cucumber. The tea leaves themselves were less of that and had more fruity aromas.

When brewed lightly, the roasted taste was apparent with a nice balance of fruitiness to it. Its balance is unlike other oolongs I’ve tried. It’s just ‘right’. It’s slightly tardy in the mouth after a while.

I accidentally left it sit for a bit too long (close to a minute) and overbrewed it. The taste of that steep was awfully familiar to black tea that I had to go back and make sure I had brewed oolong and not black tea. It had the sweet yet slight bitterness that black teas have. In a blind test, people would surely share this view.

A very enjoyable tea. I’m glad I got myself a small sample of it. I might even prefer this one over Da Hong Pao on some days.

Flavors: Apricot, Floral, Honey, Lychee, Tannin, Zucchini

205 °F / 96 °C 0 min, 15 sec 4 g 2 OZ / 70 ML

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7 tasting notes

very obvious floral notes.
rainforest garden after rain
filling + warming
like eating a lot of flower petals
crisp waxy sap to it.

175 °F / 79 °C 2 min, 0 sec 2 g 3 OZ / 100 ML


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