Qilan

A richly flavored oolong tea with notes of flowers and dried fruit, complemented by a gentle hint of cinnamon sweetness.

Qilan is a Wuyi yancha or Wuyi rock tea, a traditional oolong from Wuyi Mountains.

Wuyi rock teas encompass hundreds of different cultivars and variations. The Qilan cultivar began to be grown in the Wuyi Mountains around the 1990s and quickly gained popularity thanks to its intense floral and fruity aroma. The name Qilan means “rare orchid.”

This tea is charcoal-roasted three times, with a resting period of approximately one month between each roasting. Roasting is an essential part of the traditional Wuyi rock tea processing method, giving the tea its distinctive and nuanced character.

If you are new to Wuyi rock teas, Qilan is an excellent place to start. While these teas are not always easy to understand at first, Qilan stands out with its expressive floral and aromatic profile, making it more approachable and a perfect first step into the world of Wuyi rock teas.

• Harvest: 28.04.2022.
• Origin: China, Fujian, Wuyishan
• Cultivar:  Qilan
• Recommended water temperature: 100 °C
  
• Best before: 04.2027.

How to Brew Wuyi Rock Tea:

Western Style:

• Tea amount: 2.5–3 g per 300 ml water

• Water temperature: 95–100 °C (203–212 °F)

• Steeping time: 2–3 minutes

Gong Fu Style:

• Tea amount: 5–6 g per 100 ml water

• Water temperature: 100 °C (212 °F)

• First steeping: 10 seconds

• Next infusions: Add 5–10 seconds each time

• Tip: Rinse the leaves briefly (1–2 seconds) before the first infusion to awaken the aroma.