O-CN-009

Wuyi Qi Lan

武夷奇兰

Roasted wuyi rock, from Wuyi, China.

Oolong tea

Wuyi Qi Lan is strongest on aroma intensity, floral and sweetness. Typical tasting words: orchid, honey, mineral, peach, charcoal. Originally developed in Pinghe county in southern Fujian, Qi Lan was successfully adapted to Wuyi terroir in the late twentieth century. Favoured by modern drinkers looking for pronounced orchid floral character preserved beneath a mild to moderate traditional bake.

Also known as Rare Orchid and Qilan.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency2umami1brightness3body3smoothness4aroma intensity5finish length4

Flavour families, 0 to 5

floral5fruity2vegetal0marine0nutty1toasty3malty0honey3spicy1woody2earthy2smoky0creamy1citrus1stone fruit2tropical0cocoa0caramel2

Facts

Origin: Wuyi, China
Plant: Camellia sinensis var. sinensis, Qi Lan cultivar
Harvest: mid spring
Elevation: mid
Oxidation: 45 to 60%
Roast: light
Leaf: twisted
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: solar withering, then indoor withering, then shaking, then kill-green, then rolling, then baking, then charcoal roasting.

Caffeine

A cup of Wuyi Qi Lan carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	92 to 98 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	95 to 98 °C	Rinse, then 15 s, 20 s, 25 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 8 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
social
relaxing

Pairs with pastry, poultry and sweets. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.