Wuyi Oolong
Qi Lan
Rock Tea Organic

Special features in location, cultivation and processing

The Qi Lan (奇蘭) cultivar is a variety of Wuyi rock tea, its name literally meaning “rare orchid”. Compared to other Wuyi Yancha varieties, such as the famous Da Hong Pao, Qi Lan is milder, with a lighter roast and a delicate floral fragrance.

Harvesting & Withering
Our Qi Lan tea is hand-harvested, traditionally selecting the bud and the first three leaves. After picking, the leaves are withered under the sun, reducing moisture content and initiating light oxidation (fermentation). They are then brought indoors, where they are further withered and agitated. This process creates tiny tears in the leaf edges, allowing cell sap to escape and oxidise upon contact with oxygen. This stage can last up to two days.

Oxidation & Rolling
Oxidation then intensifies as the leaves rest on bamboo trays in a fermentation chamber, where they develop reddish-brown edges at the tear points. Once the desired oxidation level is reached, the fermentation is halted using heat in an oven ("Kill Green"). Next, the leaves are rolled and twisted, breaking open the leaf structure and evenly distributing the aromatic cell sap, which then hardens. This step gives the tea its distinctive twisted, needle-like shape.

Roasting & Sorting
The tea is then roasted multiple times over hardwood charcoal, each roasting session lasting 8 to 12 hours. Days may pass between each roasting session, allowing the flavours to deepen and mature. Finally, after cooling, the leaves undergo a careful sorting process, ensuring only the finest quality makes it through.

Single Origin

This tea comes 100% from the above-mentioned tea field in Wuyi, sourced directly from the tea farmer.

Organic Certification

Brewing Guide

2 well-heaped tsp (5g) per 150-200ml water, 90-100°C, steep for 30-60 seconds. Suitable for 2-3 infusions.

Traditional preparation with a small teapot/Gaiwan:
2-3 well-heaped tsp (5-7g), 100°C, 100-180ml, 10 sec steeping time, up to 10 infusions possible. From the third infusion onwards, the steeping time should be extended by approximately 30 seconds.

Packaging

Packed in a high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation. After opening, press out as much air as possible when snapping shut.

Recommended Tea Pot

Oolong tea is traditionally prepared in a Gaiwan (smaller quantities) or a tall glass teapot with an integrated strainer, allowing the tea to steep freely. For an especially aromatic preparation, a Yixing teapot made of natural clay is recommended.

Recommended Storage

Ideal is a high-quality tea caddy made from cherry tree bark (solid wood, Kabazaiku Chazutsu). Alternatively, a more affordable, internally-coated airtight tea caddy is another great choice.

Wuyi Rock Tea - Wu Yi Yan Cha 岩茶

The Wuyi Shan mountain range in the northwest of Fujian Province is traditionally one of China’s most renowned tea-growing regions and the birthplace of the famous Wuyi Yancha. Rugged rock formations, densely forested mountains, and wild rivers create a unique environment for tea cultivation.

In the past, the mountains served as a retreat for Taoist and Buddhist hermits and monks, who began settling in this remote landscape during the Song Dynasty. It was around this time that tea cultivation also began here – on the rocks, in the valleys, and on the surrounding hills.

The region’s karst landscape provides excellent conditions for tea, as rainwater absorbs a high concentration of minerals from the rocks and limestone gorges. Over time, monks and farmers extensively developed natural drainage systems, enriching the soil significantly. The tea plants growing in the narrow valleys and on the slopes can absorb these nutrients in abundance.

The distinctive rocky terroir of Wuyi and the tea’s pronounced mineral-rich flavor have led to the widespread classification of these teas as “Rock Tea” or Wuyi Yancha (武夷岩茶) – a defining characteristic of oolongs from this region.

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests