Collection: Wuyi Qilan

Wuyi Qilan Oolong: The Orchid Elegance of Rock Tea

Tea Origins

Wuyi Qilan, a premium variety of Wuyi rock tea (Yancha), belongs to the oolong tea family. Originally from Pinghe County in southern Fujian, it was later transplanted to the Wuyi Mountains, where the unique Danxia landform and mineral-rich soil nurtured its distinctive character. Its name, "Qilan" (奇异之兰, "Remarkable Orchid"), reflects both its botanical roots in the Qilan tea cultivar and its extraordinary orchid-like fragrance, earning it the title of "Orchid Fairy" among Wuyi rock teas.

Varietal Characteristics

l   Tree Type: Medium-leaf shrub with elliptical, serrated leaves in yellowish-green hues.

l   Processing: Traditional Wuyi Yancha craftsmanship, with medium to heavy charcoal roasting to enhance orchid aroma and mineral depth.

l   Flavor Signature: A harmonious balance of high-toned orchid fragrance and robust "rock bone" (岩韵, Yan Yun), creating a profile that is "fragrant yet subtle, rich yet not overpowering."

Tasting Guide

1. Dry Leaf Examination

l   Appearance: Tightly rolled, uniform strands with a bluish-brown hue (deep-roasted versions appear dark chestnut with an oily sheen).

l   Aroma: Sweet honeyed notes with roasted nuts, underpinned by a cool, floral orchid essence.

2. Brewing Recommendations

l   Vessel: 100ml white porcelain gaiwan or small zisha clay teapot (Zhuni clay preferred).

l   Ratio: 1:15 (8g tea per 120ml water).

l   Water Temperature: 100°C boiling water, poured from height to awaken aromatics.

l   Steeping Time:

o    Rinse (optional): Quick rinse to awaken leaves.

o    First 3 infusions: Immediate pour (~5 sec).

o    Infusions 4–6: 5–8 sec steep.

o    High-quality Qilan can yield 12+ infusions.

3. Sensory Evaluation

A. Liquor Appearance

l   Color: Pale golden-orange to amber (deepens with roast level).

l   Clarity: Crystal-clear with a possible "golden ring" upon cooling.

B. Aroma Evolution

l   Hot: Dominant orchid, with hints of ripe peach and light charcoal.

l   Warm: Gardenia emerges, finishing with a mineral freshness.

l   Cool: Lingering candied sweetness in the empty cup.

C. Flavor Profile

l   First Sip: Bright orchid top notes.

l   Mid-Palate: Creamy "rock milk" texture.

l   Finish: Swift bitterness (a mark of quality) transforming into lingering sweetness, with a cooling throat sensation (hui gan).

D. Spent Leaves

l   Vitality: "Green leaf with red edges" (sign of skilled oxidation), supple and resilient.

l   Post-Brew Aroma: Retains sweet orchid fragrance without off-notes.

Flavor Spectrum by Roast Level

l   Light Roast: Crisp orchid, pale liquor, pronounced terroir.

l   Medium Roast: Orchid + stone fruit, orange-gold liquor, emerging mineral depth.

l   Heavy Roast: Charcoal-kissed orchid, velvety texture, enduring aftertaste.

Aging Potential

Premium Qilan evolves beautifully over 3+ years: orchid mellows into plum-like richness, while the body grows rounder. Store in traditional clay jars, with occasional re-roasting to maintain vibrancy.

Tea & Atmosphere

Best enjoyed on a sunny afternoon, paired with "Solitary Orchid" (古琴曲《幽兰》), allowing tea and music to echo Wuyi’s "rock bone, floral soul" philosophy. A potted Jianlan orchid enhances the experience.

Final Note:
"Ten years in Wuyi, yet never truly knew it—until Qilan spoke." This tea, where rock and orchid converse, awaits those who listen.