Description
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
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Light-roast Qi Lan that highlights floral-almond aromatics and clean rock character.
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Naturally sweet, round texture with very low astringency.
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Forgiving to brew: takes either longer infusions or many short steeps.
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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
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Aroma: almond blossom, orchid, warm mineral, light baked grain.
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Liquor: clear golden-amber; medium body with a creamy, coating feel.
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Flavor: gentle almond and floral tones over honeyed mineral sweetness; subtle stone fruit as steeps progress.
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Finish: clean, cooling afteraroma with lingering sweetness and a distinct rock rhyme.
Origin and processing
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Area: Wuyishan, Fujian
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Cultivar: Qi Lan (奇兰)
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Harvest: late April (spring)
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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)
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6–7 g per 100 ml
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98–100 °C
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Quick rinse, then 8–10 s • 10–12 s • 15 s • 20 s • 25 s… for 8–10 infusions
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Keep early steeps short to emphasize florals; extend later rounds for deeper sweetness.
Western
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3 g per 300 ml (10 oz)
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95–98 °C for 2–3 minutes
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2–3 infusions, adding 20–30 s each round
Grandpa style
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1–1.5 g per 100 ml
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90–95 °C, top up as you sip
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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
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Caffeine: medium
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Storage: airtight, cool, dry, away from odors. Enjoy fresh; a brief rest of 2–8 weeks lets the roast settle and sweetness bloom.
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Tea: Qi Lan (Wuyi Rock Oolong)
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Harvest: late April (spring)
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Region: Wuyishan, Fujian
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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.
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