Qi Lan
A Wuyi rock tea from the Qi Lan cultivar, named for an orchid aroma that survives roasting better than most. It sits among the lesser-known yancha varietals and is often better value than the famous four.
Character
Distinctly orchid-scented for a roasted rock tea, which is unusual — most yancha aroma is roast-derived rather than cultivar-derived.
- Flavour
- Floral, Mineral, Roasted
- Aroma
- Orchid, Toasted
- Mouthfeel
- Full bodied, Smooth, Complex
- Complexity
- Layered
- Notes
- orchid, toasted grain, wet stone
- Aftertaste
- Floral over mineral, with real length.
Moderate intensity: noticeable weight or grip, but neither dominates the cup.
Provenance and production
- Origin
- China
- Region
- Wuyi Mountains
- Oxidation
- Partially oxidised
- Roast
- Medium
- Harvest
- Spring
- Processing
- Withering → Bruising (shaking) → Oxidation → Kill-green (fixation) → Strip rolling → Drying → Charcoal roasting
Brewing
Gongfu brewing (gaiwan)
5–7 g/100 ml · 98–100 °C · 6 authored infusions
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 90–95 °C · 2 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- Wuyi Jin Guan Yin
Two lesser-known Wuyi cultivars, both floral in a category dominated by roast. Both are frequently better value than the famous four.
- Huang Guan Yin
Two lesser-known Wuyi cultivars, both floral in a category dominated by roast and both better value than the famous four.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Shui Jin Gui
Shares 6 descriptors with Qi Lan: floral, roasted, mineral, full bodied, smooth and orchid.
- Alishan oolong
Shares 5 descriptors with Qi Lan: floral, full bodied, smooth, complex and orchid.
- Ban Tian Yao
Shares 5 descriptors with Qi Lan: floral, roasted, mineral, smooth and orchid.
- Da Hong Pao
Shares 5 descriptors with Qi Lan: roasted, mineral, full bodied, smooth and toasted.
- Lao Cong Shui Xian
Shares 5 descriptors with Qi Lan: mineral, roasted, full bodied, complex and toasted.
- Tan Bei oolong
Shares 5 descriptors with Qi Lan: roasted, full bodied, smooth, complex and toasted.