Qi Lan(奇兰) (pronounced Chee Lan), can be translated to “rare orchid”, this is a cultivar from southern Fujian in Pinghe county, due to adapting well to the conditions of the Wuyi mountains (in northern Fujian) it was brought up proliferated and given the wuyi oolong processing and is now a very popular tea in the region.

Wuyi oolongs or yancha (rock tea) are picked from April to May and withered outside on bamboo trays, the duration of withering is very important and the leaves and the weather are closely monitored, sometimes the trays will be brought inside into a more controlled environment, when the leaves are flexible enough and deemed ready the next stage begins, they’re shaken vigorously causing bruising that encourages oxidation, once thoroughly shaken they move the bamboo trays to shelves in a temperature and humidity controlled environment to oxidize. Once the tea is suitably oxidized it will be fired (sha qing) to seal in the right level of oxidation, next the leaves are immediately rolled and kneaded using machines, and finally roasted over wood, gas or charcoal. Since que she leaves are quite thin it is a particularly tricky tea to roast, making moast roasters just give it a light roast. This tea has been roasted 3 months after harvest, rested for 2 months and then roasted again giving it a medium roast profile.

The dry leaves are not particularly aromatic, but you can spot some subtle roasted fruit notes if you try. The first infusion has a medium body and a lot of upfront sweetness, with a very slight bitter aftertaste. The empty cup smell is pretty standard for wuyi oolongs, leaning toward grapes for me. The 2nd infusion has more sourness and complexity and the head feeling really comes out, it also has a stronger bolder mouthfeel. My 3rd slightly longer infusion has a pleasant amount of bitterness and the initial sweetness gives way to a host of new intermingling woody flavours, as well as a drying effect on the back of your throat. The 4th infusion things start to mellow out, it’s mostly sweet with some oaty aromas. The caffeine headfeeling lasted a particularly long time after finishing this tea.