BAI YA QI LAN
RARE ORCHID
WULONG
★ PESTICIDE-FREE GARDENING
Pinghe, Zhangzhou, Fujian, China
Bai Ya Qi Lan is an aromatic wulong tea from Pinghe County, known for its distinctive orchid-like fragrance. Produced with moderate oxidation, it combines floral intensity with a smooth and balanced structure. The tea is valued for its clarity, gentle sweetness, and a refined profile with notes of flowers, light fruit, and subtle spice. MORE
AROMA
Floral, honey
TASTE
Creamy, fruity, floral
ALTITUDE: 800+ m
CULTIVAR: Bai Ya Qi Lan
HARVEST: Spring, 2025
WULONG
★ PESTICIDE-FREE GARDENING
Pinghe, Zhangzhou, Fujian, China
Bai Ya Qi Lan is an aromatic wulong tea from Pinghe County, known for its distinctive orchid-like fragrance. Produced with moderate oxidation, it combines floral intensity with a smooth and balanced structure. The tea is valued for its clarity, gentle sweetness, and a refined profile with notes of flowers, light fruit, and subtle spice. MORE
AROMA
Floral, honey
TASTE
Creamy, fruity, floral
ALTITUDE: 800+ m
CULTIVAR: Bai Ya Qi Lan
HARVEST: Spring, 2025
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 90-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Bai Ya Qi Lan is a traditional wulong tea produced in Pinghe County, within China. It is made from the Qi Lan cultivar, known for its naturally expressive aromatic profile, particularly its distinctive floral character often associated with orchid notes. The tea represents a regional style of wulong that differs from the more widely known Anxi and Wuyi traditions.
The production follows the classical wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The oxidation level is typically moderate, allowing the tea to develop both aromatic complexity and structural balance. The leaves are shaped through rolling, enabling gradual unfolding and layered extraction during brewing.
Bai Ya Qi Lan occupies a unique position within Chinese tea culture as a cultivar-driven wulong with a strong aromatic identity. It is valued for its clarity, smooth texture, and refined floral expression, offering a balanced profile where sweetness, gentle fruit notes, and subtle spice are harmoniously integrated.
TERROIR
Bai Ya Qi Lan is cultivated in the mountainous region of Pinghe County, located in China, at elevations above 800 meters. This mid to high-altitude environment is characterized by a humid subtropical climate, with frequent mist, abundant rainfall, and moderate temperatures. These conditions slow leaf development, allowing for a gradual accumulation of aromatic compounds while preserving clarity and balance.
The tea is produced from the Bai Ya Qi Lan cultivar, which is well adapted to these mountainous conditions and known for its pronounced aromatic potential. The terrain consists of rolling hills with well-drained, slightly acidic soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting steady plant growth and contributing to the density and integrity of the leaf structure. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. Compared to lower elevations, these conditions enhance the clarity and refinement of the tea’s aromatic expression.
Another important aspect is the interaction between terroir and cultivar. The Bai Ya Qi Lan variety responds particularly well to these environmental conditions, allowing it to fully express its characteristic floral profile. This integration ensures that the final tea reflects both the unique identity of Pinghe terroir and the distinctive qualities of the cultivar.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted shape, showing a dark green to deep olive tone with a subtle sheen. The aroma of the dry leaves is highly expressive, with notes of orchid, lilac, and a light sweet-spicy nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a vivid aromatic profile where floral tones dominate, supported by soft fruit and a gentle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, slightly warm depth.
The aroma of the liquor is clear and fragrant, with a pronounced floral character complemented by gentle sweetness and subtle fruity nuances. The taste is smooth and balanced, with a medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds structure. The cultivar expresses a refined combination of floral brightness and soft spice. The aftertaste is long and clean, with a returning sweetness and a lingering orchid-like impression. In the empty cup after drinking, an intense floral and lightly sweet aroma remains, leaving a refined and elegant final impression.
Bai Ya Qi Lan is a traditional wulong tea produced in Pinghe County, within China. It is made from the Qi Lan cultivar, known for its naturally expressive aromatic profile, particularly its distinctive floral character often associated with orchid notes. The tea represents a regional style of wulong that differs from the more widely known Anxi and Wuyi traditions.
The production follows the classical wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The oxidation level is typically moderate, allowing the tea to develop both aromatic complexity and structural balance. The leaves are shaped through rolling, enabling gradual unfolding and layered extraction during brewing.
Bai Ya Qi Lan occupies a unique position within Chinese tea culture as a cultivar-driven wulong with a strong aromatic identity. It is valued for its clarity, smooth texture, and refined floral expression, offering a balanced profile where sweetness, gentle fruit notes, and subtle spice are harmoniously integrated.
TERROIR
Bai Ya Qi Lan is cultivated in the mountainous region of Pinghe County, located in China, at elevations above 800 meters. This mid to high-altitude environment is characterized by a humid subtropical climate, with frequent mist, abundant rainfall, and moderate temperatures. These conditions slow leaf development, allowing for a gradual accumulation of aromatic compounds while preserving clarity and balance.
The tea is produced from the Bai Ya Qi Lan cultivar, which is well adapted to these mountainous conditions and known for its pronounced aromatic potential. The terrain consists of rolling hills with well-drained, slightly acidic soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting steady plant growth and contributing to the density and integrity of the leaf structure. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. Compared to lower elevations, these conditions enhance the clarity and refinement of the tea’s aromatic expression.
Another important aspect is the interaction between terroir and cultivar. The Bai Ya Qi Lan variety responds particularly well to these environmental conditions, allowing it to fully express its characteristic floral profile. This integration ensures that the final tea reflects both the unique identity of Pinghe terroir and the distinctive qualities of the cultivar.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted shape, showing a dark green to deep olive tone with a subtle sheen. The aroma of the dry leaves is highly expressive, with notes of orchid, lilac, and a light sweet-spicy nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a vivid aromatic profile where floral tones dominate, supported by soft fruit and a gentle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, slightly warm depth.
The aroma of the liquor is clear and fragrant, with a pronounced floral character complemented by gentle sweetness and subtle fruity nuances. The taste is smooth and balanced, with a medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds structure. The cultivar expresses a refined combination of floral brightness and soft spice. The aftertaste is long and clean, with a returning sweetness and a lingering orchid-like impression. In the empty cup after drinking, an intense floral and lightly sweet aroma remains, leaving a refined and elegant final impression.
WULONG
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