ORIGIN
'QI Lan' translates as "wonderful/rare orchid", and is one of the most famous and popular cultivars used in Fujian Province to produce the highest quality wulongs. The history of this cultivator goes back about 250-300 years and originates from a place called Daqinshan, where it was first used to produce 'Tieguanyin style' wulong tea. Daqinshan is the highest mountain of South Fujian which has dense forestry covering and a good ecological system. Among connoisseurs, this tea is appreciated for its persistent floral aroma and soft, sweet aftertaste.
This tea is grown at an altitude of 800+ meters above sea level. Produced once a year, in the spring, in a very short period, from mid-April to early May. Spring shoots have young buds with white hair, which influenced the name of the tea and gave it the prefix Bai Ya "White Bud".
ORGANOLEPTICS
Dry tea leaves have a subtle, sweet, floral aroma, which in China is compared to the delicate aroma of an orchid. The warmed tea leaf reveals bright honey and floral motifs. The rinsed tea leaves open into a honey and fruity symphony, promising a subtle and fragrant tea experience. With further brewing, vanilla, milk, and fruit motifs appear. A very aromatic and complex flavor.
The taste is mellow and sweet with honey, fruity, floral notes, and a sweet fresh finish. The creamy and oily texture creates an extraordinary and rare sensation in the mouth. With longer steeping, the infusion turns out to be richer, deeper, and more multifaceted. The tea gives a beautiful and clean infusion of golden color. The empty bowl has a sweet vanilla caramel aroma.