Formosa Qilan

Formosa Qilan is an exceptional Taiwanese Wulong crafted from the Qilan cultivar, a variety originally developed in the Wuyi Mountains of Fujian, China. Known for its deeply aromatic profile and floral elegance, Qilan is traditionally associated with classic Wuyi rock teas. However, Qilan cultivated and processed in Taiwan is an uncommon find and offers a distinct interpretation of this revered cultivar.

Unlike the widely used Qingxin cultivar, which dominates the Taiwanese Wulong scene, Qilan remains a rarity, cultivated only in small quantities by a few dedicated producers. Its presence in Taiwan reflects both experimentation and craftsmanship, resulting in teas that retain the cultivar’s signature fragrance while incorporating the unique climatic and artisanal influences of Taiwan’s terroir.

Formosa Qilan is grown in the misty elevations of Taiwan’s central mountains, where cool temperatures and consistent cloud cover allow slow leaf development and complex aroma formation. The tea undergoes medium oxidation and a carefully monitored roast, producing an amber-hued liquor with rich aromatics.

The fragrance opens with deep floral tones, lightly roasted nuts, and a hint of dried fruit. On the palate, it delivers a silky texture with layered notes of orchid, toasted grain, and a subtle mineral touch, hallmarks of its Wuyi heritage, yet softened by the rounder, more delicate character imparted by the Taiwanese environment.

While Qilan is known for its intensity in Wuyi teas, Formosa Qilan leans toward elegance and finesse, making it both familiar and refreshingly different for connoisseurs of Wulong. Its traditional processing method also makes it suitable for aging, during which the tea’s profile continues to develop, revealing warmer, deeper aromatics over time.

Harvest time: Spring 2013
Aroma: Delicate and sweet, with floral notes in the aftertaste
Oxidation: approx. 40%
Roasting: light
Terroir: Dongding, Lugu Xiang, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not need to be poured off, but lets the tea leaves sink to the bottom.