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奇蘭 Qílán “Rare Orchid” 岩茶 yánchá “cliff/rock tea” from 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
Originally introduced to the Wǔyíshān region in the 1990s, this style of tea has since flourished and is now a highly sought after yánchá. The leaves are harvested in Spring and roasted for a period extending from early to late Summer, allowing for flavors to mellow and layer between each roast. The resulting tea is a balance between darker green, deep red, and dark russet hues, producing a beautiful combination of subtle floral orchid notes, warming spice, caramelized sugar, cacao nibs, lush vanilla pod, and mineral flavors such as limestone. The body is equally complex, starting full and buttery, fading to silky and smooth, dynamic for a yánchá, making the tea’s finish feel lighter, more sparkling on the palette.
Brewing Suggestions
Qílán is a tea that excels with short, hot steepings, to reveal its bright, sparkling flavors. Set 4-6 grams of tea into a 120-180 ml (~4-6 oz) Yíxìng teapot or porcelain gàiwǎn, and brew with water at a near boiling temperature (~98C/210F) for 30 seconds to 1.5 minutes. For a brew with more intensity, weight, and viscosityp, consider increasing the brew time to 2 minutes, an approach which will draw out more intensity in the flavor profile, heavier body, more presence of the roast, and a pleasant clean astringency.
奇蘭 Qílán “Rare Orchid” 岩茶 yánchá “cliff/rock tea” from 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
Originally introduced to the Wǔyíshān region in the 1990s, this style of tea has since flourished and is now a highly sought after yánchá. The leaves are harvested in Spring and roasted for a period extending from early to late Summer, allowing for flavors to mellow and layer between each roast. The resulting tea is a balance between darker green, deep red, and dark russet hues, producing a beautiful combination of subtle floral orchid notes, warming spice, caramelized sugar, cacao nibs, lush vanilla pod, and mineral flavors such as limestone. The body is equally complex, starting full and buttery, fading to silky and smooth, dynamic for a yánchá, making the tea’s finish feel lighter, more sparkling on the palette.
Brewing Suggestions
Qílán is a tea that excels with short, hot steepings, to reveal its bright, sparkling flavors. Set 4-6 grams of tea into a 120-180 ml (~4-6 oz) Yíxìng teapot or porcelain gàiwǎn, and brew with water at a near boiling temperature (~98C/210F) for 30 seconds to 1.5 minutes. For a brew with more intensity, weight, and viscosityp, consider increasing the brew time to 2 minutes, an approach which will draw out more intensity in the flavor profile, heavier body, more presence of the roast, and a pleasant clean astringency.