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Qi Lan (rare orchid) is a popular tea varietal/cultivar grown throughout the oolong producing areas of Fujian and Guangdong. It is said to have originally come from the Wuyishan area, but this varietal is also commonly grown in other oolong producing regions, such as Fujian's Anxi County, where it is made into a local stye "Se Zhong" oolong, and also in the Chaozhou area (Raoping County), where it is processed into a "Dan Cong" style oolong.

This tea's dried leaves are the long and twisting shape and dark greenish red-brown color characteristic of traditional Wuyi Yancha. The fragrance of the dried leaves is toasty. It was traditionally roasted over charcoal for 18-20 hours, resulting in a moderately dark roasted finished tea. When infused, this tea produces a clear, moderately thick liquor with a rich, toasty-sweet aroma. The flavor is toasty and sweet with a pleasantly warming element of the "cookies". The aftertaste is long-lasting and mellow with a touch of dry fruit and a floral element.

1. Put 5g Wuyi Yancha (Wuyi Rock Tea) into a 100ml ceramic tureen (Gaiwan) ;
2. Pour into the tureen 100°C water;
3. Brew for 20 seconds for the first brewing, longer time for the following brewing;
4. The Wuyi Yancha (Wuyi Rock Tea) stands up to more than ten brewing.