Wu Yi Shan "Qi Lan" Rock Oolong Tea

A classic Yancha made from the Qi Lan cultivar (introduced to Wuyi in the 1930s after originating in Anxi). This lot is lightly roasted to preserve the cultivar’s natural almond-tinged perfume, sweet minerality, and a thick, smooth mouthfeel with almost no overt roast.

Why it’s special

• Light-roast Qi Lan that highlights floral-almond aromatics and clean rock character.

• Naturally sweet, round texture with very low astringency.

• Forgiving to brew: takes either longer infusions or many short steeps.

• Vibrant now, and the roast will settle further over a few months; built to integrate and round out with age on a short horizon.

Tasting notes

• Aroma: almond blossom, orchid, warm mineral, light baked grain.

• Liquor: clear golden-amber; medium body with a creamy, coating feel.

• Flavor: gentle almond and floral tones over honeyed mineral sweetness; subtle stone fruit as steeps progress.

• Finish: clean, cooling afteraroma with lingering sweetness and a distinct rock rhyme.

Origin and processing

• Area: Wuyishan, Fujian

• Cultivar: Qi Lan (奇兰)

• Harvest: late April (spring)

• Craft: wither → light shake/bruise → moderate oxidation → light charcoal roast to set fragrance and texture

Brewing guide

(Good water helps. Adjust to taste.)

Gongfu (recommended)

• 6–7 g per 100 ml

• 98–100 °C

• Quick rinse, then 8–10 s • 10–12 s • 15 s • 20 s • 25 s… for 8–10 infusions

• Keep early steeps short to emphasize florals; extend later rounds for deeper sweetness.

Western

• 3 g per 300 ml (10 oz)

• 95–98 °C for 2–3 minutes

• 2–3 infusions, adding 20–30 s each round

Grandpa style

• 1–1.5 g per 100 ml

• 90–95 °C, top up as you sip

• Soft, almond-floral cup with minimal astringency

Pairing and occasions

Ideal as an afternoon oolong or for side-by-side tastings with lightly roasted Da Hong Pao or Shui Xian.

In Summary

• Caffeine: medium

• Storage: airtight, cool, dry, away from odors. Enjoy fresh; a brief rest of 2–8 weeks lets the roast settle and sweetness bloom.

• Tea: Qi Lan (Wuyi Rock Oolong)

• Harvest: late April (spring)

• Region: Wuyishan, Fujian

• Roast: light, aroma-preserving style

In short: a floral-almond, mineral-clean Qi Lan with creamy texture, steady sweetness, and the stamina for many infusions, presented in a light-roast style that keeps the cultivar’s charm front and center.