Wu Yi Shan "Qi Lan" Rock Oolong Tea di Yunnan Sourcing Tea Shop | Teatico
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A classic Yancha made from the Qi Lan cultivar (introduced to Wuyi in the 1930s after originating in Anxi). This lot is lightly roasted to preserve the cultivar’s natural almond-tinged perfume, sweet minerality, and a thick, smooth mouthfeel with almost no overt roast. Why it’s special Light-roast Qi Lan that highlights floral-almond aromatics and clean rock character. Naturally sweet, round texture with very low astringency. Forgiving to brew: takes either longer infusions or many short steeps. Vibrant now, and the roast will settle further over a few months; built to integrate and round out with age on a short horizon. Tasting notes Aroma: almond blossom, orchid, warm mineral, light baked grain. Liquor: clear golden-amber; medium body with a creamy, coating feel. Flavor: gentle almond and floral tones over honeyed mineral sweetness; subtle stone fruit as steeps progress. Finish: clean, cooling afteraroma with lingering sweetness and a distinct rock rhyme. Origin and processing Area: Wuyishan, Fujian Cultivar: Qi Lan (奇兰) Harvest: late April (spring) Craft: wither → light shake/bruise → moderate oxidation → light charcoal roast to set fragrance and texture Brewing guide (Good water helps. Adjust to taste.) Gongfu (recommended) 6–7 g per 100 ml 98–100 °C Quick rinse, then 8–10 s • 10–12 s • 15 s • 20 s • 25 s… for 8–10 infusions Keep early steeps short to emphasize florals; extend later rounds for deeper sweetness. Western 3 g per 300 ml (10 oz) 95–98 °C for 2–3 minutes 2–3 infusions, adding 20–30 s each round Grandpa style 1–1.5 g per 100 ml 90–95 °C, top up as you sip Soft, almond-floral cup with minimal astringency Pairing and occasions Ideal as an afternoon oolong or for side-by-side tastings with lightly roasted Da Hong Pao or Shui Xian. In Summary Caffeine: medium Storage: airtight, cool, dry, away from odors. Enjoy fresh; a brief rest of 2–8 weeks lets the roast settle and sweetness bloom. Tea: Qi Lan (Wuyi Rock Oolong) Harvest: late April (spring) Region: Wuyishan, Fujian Roast: light, aroma-preserving style In short: a floral-almond, mineral-clean Qi Lan with creamy texture, steady sweetness, and the stamina for many infusions, presented in a light-roast style that keeps the cultivar’s charm front and center.
