Qi Lan 奇兰 (2025)

Tea Profile

Type: Pinzhong Yancha (Rock Oolong)
Location: Da Shui Keng 大水坑, Ban Yan garden, Wuyishan
Altitude: Around 500–600m
Harvest Date: April 28th, 2025
Cultivar: Qi Lan 奇兰
Age of Tea Trees: Mid-aged bushes
Roasting Level: Medium roast, two firings

• First roast: July 2025

• Second roast: September 2025

The Story of This Tea

Qi Lan, meaning “Strange Orchid,” was introduced from Pinghe County in southern Fujian during the 1990s. It adapted quickly to Wuyishan’s unique rocky terroir, where mineral-rich soils and traditional rock oolong processing elevated its quality and made it one of the most popular Pinzhong cultivars in the region.

This 2025 harvest comes from Da Shui Keng, a Ban Yan (half-rock) garden, and was roasted twice over charcoal to a balanced medium level. The result is a tea that highlights Qi Lan’s fragrant character while carrying the sweetness and mineral depth of Wuyi rock teas.

Aroma and Flavour

The dry leaves are neat and glossy, while the liquor is a clear orange-gold. Qi Lan is known for its distinctive orchid-like aroma, here accompanied by cinnamon spice and a subtle cooling effect in the aftertaste. The soup is mellow, sweet, and smooth, with lingering fragrance on the teeth and cheeks. Its balance of florals, spice, and minerality makes it approachable yet layered, a tea beloved for both daily drinking and connoisseur exploration.

Brewing Guidelines

Gong Fu Style

• Teaware: Zhuni 朱泥 or Duanni 段泥 Yixing teapot, or porcelain gaiwan

• Ratio: 7–8g per 100ml water

• Water: 95–100°C spring water

• Infusions: Rinse once, then brew 7–9 infusions, gradually extending steeping time

Western Style

• Teaware: Porcelain or glass teapot

• Ratio: 3–4g per 250ml water

• Water: 95–100°C

• Steeping: 2–3 minutes for the first infusion, resteep 2–3 times

Why Choose This Tea

Qi Lan is one of Wuyishan’s most popular Pinzhong teas, offering floral brightness, cinnamon spice, and smooth mineral sweetness. This Da Shui Keng harvest captures the essence of the cultivar in a balanced medium roast, making it an excellent choice for anyone who wants to explore the diversity of Yancha beyond the classic Ming Cong.