Medium Roast Qilan

Tea type
Oolong Tea
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Cherry, Cherry Wood, Dark Wood, Fruity, Hay, Leather, Roasted, Sweet Potatoes, Yams
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Edit tea info Last updated by Haveteawilltravel
Average preparation
Boiling 0 min, 15 sec 10 g 4 oz / 130 ml

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From Cha Ceremony

This tea is Spring Harvested tea grown at around 400-500 M in elevation on Mt Wuyi in Fujian Province China. Qilan plants are about 15 years of age. Medium Roast Qilan differs from our Light Roast Qilan with it having an additional five hours of traditional baking.
The result a flavor note of cocoa and light woodsy tones to combine with the superb flowery fragrance that Qilan is renowned for. Less of a floral sweet, fruity tea with more mineral notes shining through after the additional bake.
The Roasting process is the same with our other yancha; first the leaves are left to wither then they are gently get heated up to about 25c then to about 125c.
According to the taste of the tea the Roasting time sees adjustment, maybe eight hours, maybe twelve hours.
Our Qilan Roasting about twelve hours for the first time, and then sealed and 20 days to rest, and then reroasted for about five hours, and then sealed for an additional 20 days.
We hand roasted this tea ourselves, and we hope you enjoy the tea.

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1 Tasting Note

521 tasting notes

I have been away for a bit due to life being hectic, my travels, and the move, but I am slowly returning to my affair with tea. I’d like to jump back in with this yancha. This yancha was hand roasted by Cha Ceremony, and it makes for an interesting brew. The leaves are a bit wiry and thin but the have a nice broad leaf and fairly long. Due to the med. roasting, they have retained a good portion of their forest green appearance. The dry leaves give off an aroma of light fruitiness and hay with some dry wood undertones lightly creeping in. With a breath over the leaves, I can pick up a smooth roast tone with berry and yam mixed in. This is a nice classic roast aroma. I warmed my vessel up and poured the leaves inside. The roast scent spikes up with sweet potatoes, mahogany, and leather; thus forming into the typical sturdy and familiar roast scent. I washed the leaves briefly once and began my steeping. The taste is smooth and thick with a good roast base. A light returning sweetness waves over my tongue along with a stout creaminess that remains. I can note a bit of cherrywood that provides structure. This is a decent tea, and it makes for a solid daily yancha. My only addition to add would be that this tea is quite perfectly a “medium”. Meaning, that this tea is grounded right in an awkward middle ground, for the tea is neither dependent on its roasted tones nor is focused on the fruity vibrant greens. Therefore, the tea lacks in each department making it “too balanced”; however, this is me just splitting hairs. The tea is able to withstand a second steeping due to its lack of heavy roast, and it brings back a 50/50 meld of vegetal and char that soothes and calms with a classic cliff taste. I enjoyed this tea, and this would be perfect to stock up on guests that are casual drinkers.

Flavors: Cherry, Cherry Wood, Dark Wood, Fruity, Hay, Leather, Roasted, Sweet Potatoes, Yams

Boiling 0 min, 15 sec 10 g 4 OZ / 130 ML
Daylon R Thomas

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