Qi Dan (奇丹)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Baked Bread, Biting, Bitter, Butter, Char, Cookie, Cranberry, Custard, Dandelion, Dates, Earth, Floral, Mineral, Mint, Nutmeg, Perfume, Rose, Smooth, Sugarcane, Sweet, Thick, Vegetal, Wet Earth, Wet Rocks, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 oz / 140 ml

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  • “[Spring 2019 harvest] This might just be my favourite yancha to date, says me who dislikes picking favourites. It just hits all the right spots and it’s not one of the super expensive ones either....” Read full tasting note
    97

From Wuyi Origin

Location : qing shi yan

Harvest date: 2019.5.13th (qidan is a late cultivar)

roasting level : 3times roasting (medium roasting style )

Feature :

Qidan is the clonal reproduction of Mother Tree No. 2, which is the real biological sense of Dahongpao. Although different growth environments will affect the performance of tea plant traits and thus the quality of finished tea, theoretically, there is no problem of inheritance and variation in asexual reproduction, and Qidan can maintain all the characteristics of maternal parent. In 2012, Qidan tea tree was identified as pure red robe through the certification of tea varieties in Fujian Province.So now in Wuyishan we also call Qidan as "Pure dahongpao "in chinese "纯种大红袍“”

The shape is curved, dark brown or dark green. The ropes are tight, compact, clear and bright. The fragrance is floral and fruity, while the fragrance is strong and long, while the fragrance is clear and distant. It may be like peach, orchid, osmanthus, frankincense and so on. The taste is mellow, smooth and refreshing, with a unique “rock rhyme”. The bottom of the leaf is soft and bright, with green and red edges, or with red dots on its margins.

About Wuyi Origin View company

Company description not available.

1 Tasting Note

97
720 tasting notes

[Spring 2019 harvest]

This might just be my favourite yancha to date, says me who dislikes picking favourites. It just hits all the right spots and it’s not one of the super expensive ones either. It has a wonderfully complex and balanced profile, long-lasting expansive aftertaste and an engaging mouthfeel.

The aromas are pungent and perfumy all in all. At first, in the preheated gaiwan, I get a comforting scent of cranberries and wood. During the session, there is a strong beetroot aroma complemented by a touch of soil, truffle and cookies. On the whole, it becomes quite sweet and only a little earthy in spite of the descriptors.

Already the first steep is pungent and full bodied. It has a sweet and mineral profile, which is to be expected of course. But there is much more to it. The texture is smooth and bubbly. I find the liquor to be quite light in the mouth in terms of its weight, despite its very active presence and good thickness.

The second infusion is smooth and biting at the same time. There is a good balance of sweet and savoury flavours. Particular notes include char, rose, and dried dates. The aftertaste is numbing and with a more vegetal and floral profile. There are notes of butter, dandelion, nutmeg, sugarcane and a kind warming mint (as opposed to the more usual cooling mint sensation).

Third steep has a strong yanyun a floral, almost quinine-like bitterness, which transforms into sweetness very fast. There are flavours of bread crust, custard and wood.

The qi is somewhat subtle, but quite noticeable if I pay attention. I like how the tea brings my focus to the present. Because of its non-aggressive nature, it can be drunk in a variety of settings.

Flavors: Baked Bread, Biting, Bitter, Butter, Char, Cookie, Cranberry, Custard, Dandelion, Dates, Earth, Floral, Mineral, Mint, Nutmeg, Perfume, Rose, Smooth, Sugarcane, Sweet, Thick, Vegetal, Wet Earth, Wet Rocks, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 140 ML

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