Qi Dan 奇丹

Buttery, softly roasted Wuyi rock oolong with clean minerality and a long-lasting fruity-floral finish.

Detailed description

Qi Dan (奇丹) is a historically prominent cultivar from the Wuyi Mountains. Many producers also make it as a stand-alone batch, because the variety beautifully brings out the classic Wuyi characteristics: tight structure, “rock-minerality” ( yan yun ) and floral-fruity aromatics.

Origin

Geography: Wuyi Mountains (Zhengyan core area), Fujian, China.
Category: oolong (yancha, “rock tea”).
Cultivar: Qi Dan – a variety related to the Da Hong Pao line, also highly regarded in its own right.

Processing

Traditional Wuyi style: medium roasting, in several stages, with longer resting periods. The goal is to clean, creamy texture and balanced aroma without excessive smoky notes.

Flavor profile

The opening is silky and clean, with a buttery-creamy texture; a mineral backbone in the middle and delicate orchid floral notes, red berry/dried fruit nuances on the finish.

Flavor profile – broken down

• Aroma: lightly roasted hazelnuts, cocoa powder, dry wood, orchid.
• Body: medium-full → full, creamy mouthfeel.
• Taste: soft roast, clean minerality, delicate florality (orchid-like), with a red berry finish.
• Decay: long, clear, "rock sound" ( yan yun ).
• Sensory impression: elegant, well-controlled roasted yancha – for everyday and festive tea drinking.

Preparation instructions

Asian (gaiwan/hohin – gongfu)

• Tea/water: 7–8 g/100–120 ml
• Water temperature: 98–100 °C
• Rinse: 1 quick (3–5 sec)
• Soaks (guideline): 1) 8–12 sec → 2) 10–15 sec → 3) 15–20 sec, then increase by 5–10 sec per round. 8–10 pours is realistic.
• Tip: if the pressing/twisting is very tight, let it "warm up" for 1-2 minutes after rinsing.

West

• Tea/water: 3–4 g/250–300 ml
• Water temperature: 95–98 °C
• Soaking: 2:30–3:30 minutes
• Re-soak: 1× 4–5 minutes (the roasting will not “stick” if the water is clean and soft).

Cold brew

• Tea/water: 10 g/1 liter of cold, filtered water
• In the refrigerator: 8–10 hours
• Consumption: strained; best served chilled within 24–48 hours.

Unpacking and storage

25 g / 50 g / 100 g in aroma-sealed sachets. Keep in a cool, dry place, protected from light; reseal carefully after opening.

Who do we recommend it to?

• Those looking for the classic Wuyi line with pure minerality and controlled roasting.
• For Yancha fans who love orchid- like florals and a long finish.
• For "Gongfu" tea drinking and more in-depth, multi-pouring occasions.