Wuyi Qi Dan

Long and thin leaves with even color. the baking shows first as the tea was roasted 3 times with the last one taking place in late november according tradition and so the toasted and levure fragrance are pre dominant and offer a very conforting experience. A little milky note appears on the lid of the gaiwan.

In mouth, we find back the toasty and levure tastes which evolves as the tea travels in the mouth towards a flowery profile with woody undernotes. The tea liquor is round, medium thick and offer a medium to high level of sweetness. Well balanced with that lovely minerality that the terroir gives to the tea.

lovely lenght and retro olfaction, this is a tea that still needs a little bit of patience to give him the change to digest a little more its roasting but it already is very pleasant to drink now.

Qi Dan is one of the original cultivars behind the legend of Da Hong Pao—a direct descendant rather than a distant echo. Where Da Hong Pao became an idea, a blend, and a banner, Qi Dan remains a living thread of that lineage, rooted firmly in Wuyi soil. It carries the same rock-born authority, but speaks in a clearer, more personal voice. This is the tea behind the myth, stepping forward at last to be known by its own name.

If you are intererested, you can read more about Da Hong Pao history here: Finding Da Hong Pao