Organic Qi Lan Oolong

Qi Lan (奇兰) means "rare orchid" — and the name refers to the orchid-like fragrance that's most apparent in the dry leaf before brewing. The cup itself is a different experience: the floral note softens, and what you get is a smooth, complex Wuyi rock tea with the signature mineral quality of the region.

Wuyi Mountain in Fujian Province is one of the most storied tea-growing regions in China. The rocky, mineral-rich soil of the Wuyi cliffs (yan (岩, "rock")) is where yancha (rock oolong) gets its character. Da Hong Pao is the most famous Wuyi rock oolong; Qi Lan is another member of the same family, lighter than Da Hong Pao, without the heavy charcoal roasting. The orchid character makes it more floral, the Wuyi terroir makes it mineral, and the combination is distinctive.

What customers say about that transformation: ML was initially unsure because she doesn't like floral teas, but "one steeped cup changed my mind" — she made it her absolute favorite among all the LRC oolongs. Peter found it "very smooth and mellow" with a "very pleasant" floral scent. Eric drinks it while reading the Idler magazine and calls it "really fantastic."

Brewing: 200°F water, 3 minutes 30 seconds, 3 teaspoons (3g) per 8 oz cup. Re-steeping is essential — the flavor evolves and develops across multiple infusions.

Sourcing: Southern slopes of Wuyi Mountain, Fujian Province, China. USDA Organic. Special Lot.

What does Qi Lan taste like?

Sweet, smooth, and mineral, with a floral quality that's most pronounced in the dry leaf and mellows in the cup. ML notes the transformation: "slight flower aroma in the bag, but loses that in the brewed tea" — in a way she found entirely positive. Peter: "very smooth and mellow."

Why does the floral note change from dry leaf to brewed tea?

The orchid character in the dry leaf is aromatic — volatile compounds that you smell before steeping. Heat and water extraction change what you taste versus what you smell. The brewed cup keeps the smooth, mineral quality of the Wuyi rock tea while the sharp floral note softens. ML tried it expecting to dislike it (she doesn't generally like floral teas), and found the brewed version was her favorite of all the oolongs.

What's a Wuyi rock tea, and how does Qi Lan fit?

Wuyi rock oolongs, yancha, come from the rocky terrain of Wuyi Mountain in Fujian, where mineral-rich soil and unique microclimates give the teas a characteristic "yan yun" (rock charm) quality: a lasting mineral finish. Da Hong Pao is the most famous; Qi Lan is another cultivar from the same region, more floral and lighter than Da Hong Pao, without the heavy roast.

How do I brew it?

200°F water, 3 minutes 30 seconds, 3 teaspoons per 8 oz cup. Re-steep — the character evolves across infusions and later steeps can be just as good as the first. Add 30 seconds per subsequent steep.

How much caffeine?

Oolongs have measured about 12–49 mg per cup in published lab analysis (not our own tea), well under a typical coffee. Steep time and water temperature move it most; a shorter, cooler steep means less.