Bai Ya Qi Lan Oolong

Tea type
Oolong Tea
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Edit tea info Last updated by Gingko (manager of Life in Teacup)
Average preparation
200 °F / 93 °C 1 min, 0 sec 8 oz / 236 ml

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14 Tasting Notes View all

  • “This is really an interesting oolong even if I didn’t get the marshmallow others mentioned. The dry leaf smells like you put your face in bunch of vines and inhaled. The taste of the liquor is...” Read full tasting note
  • “Love! I absolutely adore Oolong teas, and Life In Teacup has become one of my favorite purveyors of Oolong teas (as well as other teas!) because their teas are always of utmost quality. This is an...” Read full tasting note
  • “Prior to infusing this smelled like a cross between a green and oolong but with a little extra something! It was like smelling a Citronella Candle while in the woods! A very unique aroma that I...” Read full tasting note
  • “I’ve finally broken into more of the “sampler order” I made with Life In Teacup and am so happy that I did! I was really having trouble putting into words how this tastes – the closest that I...” Read full tasting note

From Life In Teacup

It is from Southern Fujian, made with the same tea cultivar as for Wuyi Qi Lan. However, this tea is nothing similar but everything different from Wuyi Qi Lan. It has gentle yet long lasting orchid fragrance from dry leaves to several infusions later.

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14 Tasting Notes

The dry tea has gentle yet distinctive floral fragrance, which, in traditional Chinese tea jargon, is specified as orchid fragrance (however I personally have no experience of fragrance from an orchid plant). In the first a few infusions, tea water is light yellow with some green hint. The aroma lingers around the upper palate up into nasal cavity. The aroma is a mixture of early spring flower and grass. Later infusions of this tea yield more intensive yellow color with golden hint. The flavor shifts from upper palate to closer to throat, generate a warm feeling.

This tea caught my attention in a few ways. First, this is a traditional, famous varietal that is rarely seen in market nowadays. It took me some time to find a good product of Bai Ya Qi Lan. Secondly, this tea is made from the same tea cultivar for Wuyi Qi Lan. However, by tasting, it’s almost impossible (100% impossible for me) to tell the two Qi Lan are from one same tea cultivar. In tea world, there are many tea cultivars that display distinctively different characters when grown in different area and processed with different methods. Again this tea demonstrates such diversity.

Comparison with other tea: People who favor green style Tie Guan Yin, Chinese green tea and Taiwan high mountain oolong may like this very well. People who favor Wuyi Qi Lan, it will be interesting to try this tea and compare, but don’t expect this tea to resemble Wuyi Qi Lan in any way :P

5g tea in 4oz. water. 30sec. steep time is for first 3 infusions.

Boiling 0 min, 30 sec

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218 tasting notes

I have WAY too many teas on my backlog list now, so I might start reviewing them first thing since opening my laptop, right?

This oolong was a little odd. Green pearl-shaped dry leaf gave a light, straw-colored infusion that tasted pretty vegetal and a little astringent (which was that odd part – I didn’t expect it to have such a bite). I also got some milder roasty notes there. I remembered it smelled slightly funky. I am pretty sure I resteeped it at least once but the resteep didn’t yield any new notes.

It was enjoyable but nothing that could enter my Oolong Hall of Fame. But then perhaps I was too distracted when I had it. I still have more of this, so I will definitely try it again.

185 °F / 85 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

haha at oolong hall of fame!


Yep, when writing this I realized I do have a hall of fame like that, but it still doesn’t have a whole lot in it.

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