Rare Orchid (Qi Lan) rock oolong tea flavor notes

Rare Orchid

$64.00 USD
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Rare Orchid (Qi Lan) is a rock oolong prized for aroma. A medium-light, three-stage charcoal roast keeps the orchid in front, with roasted nuts and cream beneath and warm wood in the finish.
Box size

One packet, 8+ steeps — nearly a liter of tea to savor on your own or share.
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Ships from California in 1–3 business days
What's in the box

Pre-measured sessions · 8 g each, 4 or 6 per box. No scale needed—each one is the right amount for a single gaiwan session.
Tea Ticket · The brewing guide, room for your tasting notes, and a QR code to the full guide.
Terroir & Craft

Tea type Rock Oolong

Altitude 3,871 ft

Cultivar Qi Lan

Terroir Wuyi Mountain Range, Fujian · High-mountain terraces, mist, wide day–night temperature swings

Roast level Medium-light · Three-stage charcoal roast


Processing Withered, oxidized, rolled, charcoal-roasted
Brewing Guide

8 g · 120 ml · 212°F / 100°C · Ratio 1:15
Pours 1–3: 2–3 sec.
From pour 4: add 3–5 sec each round.

Each 8 g session is pre-measured and individually sealed in premium packaging, so every packet stays fresh until you open it.
Growing Standards
High in the Wuyi mountain range, our teas grow amid forests and abundant wildlife, far from the city. Every tea we offer is grown without synthetic pesticides, synthetic fertilizers, or herbicides.

Open

Orchid, roasted nuts, smooth

Orchid rushes out on the first pour, over roasted nuts and a smooth body.

Palate

Orchid bloom, cream, layered

Orchid bloom and cream in layers. By the third infusion, the orchid runs through the whole sip.

Return

Warm wood, lingering florals

Warm wood appears around the fifth infusion, carrying the florals into a long finish.

OUR TEA GARDEN

Our garden sits on the southern part of the Wuyi range. Mist, cool nights and wide day–night temperature swings shape a more aromatic leaf. 

No synthetic pesticides, no synthetic fertilizers, no herbicides — goats wander among the tea bushes. 

"I spend my days wandering between tea bushes and nibbling on grass. It’s a good life here. I think you’ll taste a little of it in your cup."

A little goat

Tea garden resident

HOW THIS TEA WAS MADE
Picked and withered

Leaves are picked by hand and withered to soften.
Shaken and oxidized

Leaves are shaken and rested in turns, bruising the edges so oxidation can build aroma.
Roasted three times over charcoal

Medium-light roast. Two firings after the spring harvest, a third the following year, then about six months of rest before release. Aroma-led teas are roasted lighter, to keep the orchid in front.
Pouring gongfu tea outdoors on a mossy log

Discover Your Tea Rhythm

How to taste

Every sip, and every session, moves through three moments.

Open

What arrives first.

The first aroma and impression. Clearest in infusions 1–2.

Palate

What develops.

Flavor, texture, and weight. Fullest in infusions 3–6.

Return

What stays.

What lingers after you swallow. Easiest to notice from infusion 6.

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