80

Usually I start off a review of Qi Lan by commenting on the wonderful aroma. Unfortunately, I am still congested, so this is an exercise in futility. Regardless of my inability to smell anything, this was a very nice session with this tea. The lightly-roasted flavors were interesting, and were nicely complemented by the light honey flavors. One thing that was a bit odd was that the aftertaste was very muted, and the distinct mineral taste of a Wuyi Oolong was very hard to detect. The other strange thing is that I remember the tea having more complex flavors, but they are absent. I suspect that this is due to my congestion, as it is a well documented fact that smell greatly affects taste.

Preparation
195 °F / 90 °C 3 min, 0 sec

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Bio

I am a university student, studying Computer Science, who found that I really enjoy a nice cup of tea. I finally got into loose-leaf tea in August of 2011. I am currently in the process of expanding my horizons, and have found that I have a particular fondness for Oolongs in general, and Wuyi Yanchas in particular. The unique mineral taste is very appealing to me, as well as a nice Sencha. More recently, I’ve developed a taste for Sheng puerh, white tea, and black teas. The only things I’ve tried that I didn’t like was Shu puerh, but that might have been because it was quite young. Regardless, I’ve been slowly expanding my horizons, so if you have any recommendations, please feel free to send me a PM.

Just for the heck of it, my other interests include classical musics (Bach, Mozart, Beethoven, Verdi, Debussy, Shostakovitch, Rachmaninoff, Liszt, and Wagner, to name a few composers). I also have a fondness for a bit more modern music, like The Beatles, all Jazz (by all, I really do mean all), Gorillaz (I love Demon Days), and a couple of Indie artists you will never run across unless you play a lot of semi obscure Indie games. Also, I love cats.

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Fairfax, VA

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