Our Qi Lan is crafted by one of the best tea makers of Zheng Yan (true cliff) terroir, the Zhang family. It is robust and gooey, showcasing extraordinary tea-making skills, as it achieves a balance between body and aroma. It also delivers a long herbaceous and umami finish.
Read the words of one of our customers about their tasting experience with our Qi Lan.
Qi Lan means extraordinary orchid or rare orchid for its distinctive aroma.
Qi Lan is a highly fragrant varietal that is straightforward floral with hints of savory umami notes. With just a single sip, one would immediately recognize its uniqueness and can hardly ever forget its aroma. In contrast to its intense aroma, Qi Lan usually has thin tannins and a light body. It takes a very skilled tea maker to deliver finesse and body without compromising its signature aroma.
Yan Cha tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the teas are acceptably fermented in the early morning, they are then wok-fried to kill the enzymes in the leaves to stop the fermentation. Fresh out of the wok when the leaves are still hot and soft, they are rolled vigorously to break the surface membranes to bring out more consistent flavors in the tea. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha's case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The "cleaned" tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Yan Cha.
