China Fujian Zhengyan 'Qi Lan' Oolong Tea

Tea type
Oolong Tea
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Edit tea info Last updated by Rasseru
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5 Tasting Notes View all

  • “I bought 50 grams thinking “I love this so much that I have to savor it and prioritize my expensive Lishan.” I have drank this tea almost every day since I last reviewed it, and there is less than...” Read full tasting note
    100
  • “This stuff is the bees knees – I took some tea to sample on holiday in Limousin, France for 2 weeks with no phone signal, let alone internet. And this one was my favourite. Medium-heavy roast Wuyi...” Read full tasting note
    100

From What-Cha

A lighter and more floral in aroma and taste Wuyi oolong with lingering fruit notes.

Tasting Notes:
- Smooth texture
- Floral aroma and taste with lingering fruit notes

Harvest: Spring, April 28th 2016

Origin: Zhengyan, Wuyishan, Fujian, China
Sourced: Direct from the farmer

Cultivar: Qi Lan
Roast: Light to Medium

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5 Tasting Notes

100
984 tasting notes
I bought 50 grams thinking “I love this so much that I have to savor it and prioritize my expensive Lishan.” I have drank this tea almost every day since I last reviewed it, and there is less than 20 grams left. I can gong fu it, western it, and grandpa it. It puts me at piece, but it gives me enough energy to wake up enough to not nap after eighty minutes of driving and a few hours of student teaching. I emailed Alistair about it hoping there was more left over. Oh well. Hopefully, he’ll stock it again. Until then, I’m going to check out Old Ways Tea’s Qilans.
eastkyteaguy

If you’re looking for Wuyi oolongs, may I just state that Verdant’s Qilan is usually very good and Wuyi Origin’s Qilan is nice too. A good Shui Xian might also do the trick for you.

Daylon R Thomas

I’ve actually had the Verdant one in 2014 and was impressed with the orchid and jasmine florals. I am finicky with Shui Xians. I like Qi Lan yan chas a little more because slightly more floral. I actually have some Shui Xian from Berylleb that is incredibly smooth that I need to try again. There’s something heavy about Shui Xians that I have a hard time with….which is crazy considering how I love Wuyi blacks and the greener Shuixian cakes. Well, I could brew some up and tell you what I think nevermind I am probably being crazy-hence the ’good" modifier before shui xian.

Daylon R Thomas

Did you pick some of this one up in particular? I love this one so much because it is so well balanced and sweet.

Daylon R Thomas

As for Old Ways, they also specialize in Wuyi teas. They actually have a sampler pack for Qilans to show off the maocha before processing and some unroasted Qilan. I did not get the maocha myself, but Char had a favorable review of it on her website. Here’s a link https://oldwaystea.com/products/qi-lan-tea-master-set?taxon_id=10

Daylon R Thomas

I also don’t know too much about the differences in season for these myself. but here was an interesting way to sell them. Do you notice a difference in the winter crops for Shui Xians ?https://oldwaystea.com/products/winter-shui-xian?taxon_id=4

Daylon R Thomas

I also wonder wth this tastes like. I know huang pian basically means that the leaves are the large old ones that grandmas usually drink, and I’ve really liked the Zhengyan teas I’ve had of late….
https://oldwaystea.com/products/zhengyan-huangpian?taxon_id=4

eastkyteaguy

I’ve got a sample of this one somewhere. With Shui Xian, I mostly stick to the spring harvest. With Wuyi teas, the later harvests have a reputation for being much lower in quality.

eastkyteaguy

I was looking at that Huangpian earlier. I have liked the few other Huangpian teas I have tried. I saw a grass fragrance black tea too that looked interesting. I literally know nothing about Old Ways Tea though.

Daylon R Thomas

Same. Here’s the review that talked me into getting some.

eastkyteaguy

I just checked out that review. That looks like some quality leaf. I think I’m gonna take the plunge with you.

Daylon R Thomas

The prices are actually not bad either.

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100
338 tasting notes

This stuff is the bees knees – I took some tea to sample on holiday in Limousin, France for 2 weeks with no phone signal, let alone internet. And this one was my favourite.

Medium-heavy roast Wuyi goodness. I cannot describe the joy I have had drinking this – the smell & taste & huigans & pure relaxed chi that comes out of the first 5 steeps is something close to heaven. My notes are sparse but it created tasteual colour (yes thats the word) that bordered on magical, for me its the fact there is a Floral-fruity-something in there thats expertly interwoven with the roast that knocks it out of the park.

After that it disappears. Quickly. – and if this was expensive I would be disappointed (later it tastes like really cheap store oolong!)- but its not. Its like 20p/g and this actually added to my impression of it because I dont always want to drink an Oolong you need to dedicate a day or wallet to. So its just a quick sesh of brilliant wuyi.

‘5 steeps in heaven is better than no steeps in heaven’ As they say.

Fjellrev

That is a good saying.

Rasseru

the tea made it up, all credit to her/him/it. Actually i think its safe to assume that teas gender is fluid. har har

Fjellrev

Ba dum tss!

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