Qi Dan 奇丹

Qi Dan (奇丹) – Wuyi Mountain Rock Oolong

Qi Dan is an emblematic yancha (rock oolong) 'cultivar' (type of tea plant) from the Wuyi Mountains: medium roast, clean minerality and elegant, floral-spicy aromas.

In the cup, creamy body, delicate cocoa and toasted seed tones meet roasted peaches, plums and the long, swaying echo of the characteristic “yan yun” (rock rhyme).

Origin & cultivar

Origin: Wuyishan, Fujian. Qi Dan (Qidan) is a cultivar from the Da Hong Pao lineage, also grown in the Zhengyan (“true rock”) region. Its aroma is often orchid-like, clean, focused – with the mineral, dry, “stony” feel of the stone gorges.

Processing & roasting

After partial fermentation, the leaves are fixed and rolled in several stages, then refined with a multi-stage charcoal roast (hong pei). The master's roasting softens the green edges, deepens the body and clears the aftertaste - which is why they like to brew the tea after a few months of rest.

Flavor profile

• Scent: orchid, toasted seeds, light sandalwood-cedar.
• Taste: creamy, round; roasted stone fruits, cocoa beans, delicate caramelized sugar.
• Texture & finish: silky mouthfeel, clean, dry minerality; long-lasting “yan yun”.

Preparation suggestions

Asian (gongfu): 6–7 g / 100 ml, 95–98°C. Rinse briefly, then start at 8–12 seconds, several short pours (total 6–8+). The heat can be increased gradually, the time can be extended slightly.

Western: 2.5–3 g / 250 ml, 92–95°C, 2:30–3:00 minutes. Second infusion 3:30–4:00 minutes.

Tip

Choose soft, low-mineral water; for gongfu, use a thick-walled gaiwan or smaller yixing/porcelain teapot. The subtleties of the roasting really come out in the 2nd to 4th pours.