«Qilan» or «Magic Orchid» is a relatively new cultivar, bred in the late twentieth century. The lack of a strict standard of taste and aroma of this variety opens up scope for creative imagination tea technologists. Our "Magic Orchid" by farmer Yan Long (Rocky Dragon) demonstrates brightness of floral notes on a fire background.
Dry leaf: twisted flagella, large, dark brown color. The aroma is warm, roasted, with bread and floral nuances. The liquor is transparent, golden almonds color.
The brewed tea has soft roasting flavor with spicy, woody and floral hints. The aroma is warm, conciliating, spicy-floral. The taste is juicy, silky, with a slight bitterness and sourness of dried berries, transforming into lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 7-8 times.
Lovely ceremonial oolong tea for dank and cold weather, moments of fatigue and sadness. It will saturate you with warmth and harmony.
