WUYI QI LAN
RARE ORCHID
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Qi Lan is a fragrant rock wulong from Wuyishan, known for its expressive floral character. Made from the Qi Lan cultivar, it offers a distinctive aromatic profile within the yancha category. The tea is valued for its smooth texture, clarity, and a balanced combination of floral notes, gentle sweetness, and mineral depth. MORE
AROMA
Floral, Spicy
TASTE
Floral, Mineral
AREA: BANYAN
CULTIVAR: Qi Lan
HARVEST: Spring, 2024
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Qi Lan is a fragrant rock wulong from Wuyishan, known for its expressive floral character. Made from the Qi Lan cultivar, it offers a distinctive aromatic profile within the yancha category. The tea is valued for its smooth texture, clarity, and a balanced combination of floral notes, gentle sweetness, and mineral depth. MORE
AROMA
Floral, Spicy
TASTE
Floral, Mineral
AREA: BANYAN
CULTIVAR: Qi Lan
HARVEST: Spring, 2024
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Wuyi Qi Lan is a rock wulong tea produced in the Wuyishan, Fujian province, China. It is made from the Qi Lan cultivar, known for its naturally expressive floral profile, often associated with orchid-like aromas. Within the yancha category, it represents a more aromatic and delicate interpretation compared to heavier, more mineral-driven styles.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage is used to integrate and stabilize the tea while preserving the distinctive fragrance of the cultivar. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Qi Lan occupies a distinctive position within Wuyi rock tea production as a cultivar-driven tea with a strong aromatic identity. It is valued for its smooth texture, clarity, and balance between floral expression and mineral structure. The tea offers a refined profile where fragrance, sweetness, and depth are harmoniously combined.
TERROIR
Wuyi Qi Lan is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and gently twisted, showing dark green to brown tones with a subtle sheen from roasting. 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 release a vivid aromatic profile from the first infusion, where floral tones dominate, supported by gentle roasted warmth and a soft fruity sweetness. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, slightly woody and mineral depth.
The aroma of the liquor is clear and fragrant, with a harmonious combination of floral, mineral, and lightly sweet notes. The taste is smooth and balanced, with a medium body and a refined, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones, light roasted nuances, and a mild, well-integrated astringency that adds structure. The Qi Lan cultivar expresses a bright and elegant aromatic character while maintaining the mineral backbone of yancha. The aftertaste is long and clean, with a returning sweetness and a delicate mineral finish. In the empty cup after drinking, an intense floral and slightly sweet aroma remains, leaving a refined and elegant final impression.
Wuyi Qi Lan is a rock wulong tea produced in the Wuyishan, Fujian province, China. It is made from the Qi Lan cultivar, known for its naturally expressive floral profile, often associated with orchid-like aromas. Within the yancha category, it represents a more aromatic and delicate interpretation compared to heavier, more mineral-driven styles.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage is used to integrate and stabilize the tea while preserving the distinctive fragrance of the cultivar. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Qi Lan occupies a distinctive position within Wuyi rock tea production as a cultivar-driven tea with a strong aromatic identity. It is valued for its smooth texture, clarity, and balance between floral expression and mineral structure. The tea offers a refined profile where fragrance, sweetness, and depth are harmoniously combined.
TERROIR
Wuyi Qi Lan is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and gently twisted, showing dark green to brown tones with a subtle sheen from roasting. 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 release a vivid aromatic profile from the first infusion, where floral tones dominate, supported by gentle roasted warmth and a soft fruity sweetness. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, slightly woody and mineral depth.
The aroma of the liquor is clear and fragrant, with a harmonious combination of floral, mineral, and lightly sweet notes. The taste is smooth and balanced, with a medium body and a refined, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones, light roasted nuances, and a mild, well-integrated astringency that adds structure. The Qi Lan cultivar expresses a bright and elegant aromatic character while maintaining the mineral backbone of yancha. The aftertaste is long and clean, with a returning sweetness and a delicate mineral finish. In the empty cup after drinking, an intense floral and slightly sweet aroma remains, leaving a refined and elegant final impression.
WUYI ROCK TEA
Explore more Wuyi Rock Teas from AN SHIM TEA Collection.