Named for its pronounced orchid-like aroma, more overtly floral than other yancha. A modern favourite: Wuyi mineral character carried by an easier, more fragrant profile than the heavier cultivars. A common first step into yancha.
Tasting Notes
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Origin
Plant
Qi Lan
Land
200–500m
Craft
Late spring (May) harvest. Medium roast, charcoal-fired.
From the tea table
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