Material: 3-5 years old bushes, Qi Lan cultivar
Area: Surrounding Wuyi Mountain Scenic Reserve Area
This tea was hand-picked and traditionally charcoal-roasted.
I brewed this one with 6.5g / 90 cm3 gaiwan. You can brew this tea for 10 or more infusions.
At first, the dried leaves have that particular aroma of dried nuts of properly roasted Yancha, orchid follows.
I define this Qi Lan as a balanced tea. It has both the flavours and aromas from proper roasting, deep mineral character and a delicate Orchid, all of these three blended harmoniously.
This tea has moderate astringency and bitterness unless you push it too much. To counteract this has a mouthwatering sweet soup.
It has a long, intense finish in the mouth and throat with that pleasant balance between darker notes, mineral and orchid.
Once I brewed this tea eleven times. The last two or three brews were lighter. However, this one will prove its quality infusion after infusion by remaining stable, gradually losing its strength and keeping that intense flavour until the end.
Note: You will be surprised by the quality-price relationship of this tea, even if you are a seasoned tea drinker. I wanted to sell a high-quality tea with a relatively low price ( considering the high price tag some teas can reach these days). To achieve this goal, I decided to make a low-profit and offer this tea along with the Shui Xian, Rougui and Dahongpao.