Qi Lan vs Shui Xian

Qi Lan

Qi Lan, 'rare orchid', is a fragrant Wuyi rock tea prized for its orchid-blossom aroma layered over the classic mineral rock character. Compared with the more roasted Rou Gui or Shui Xian, Qi Lan often shows a brighter floral lift with honeyed sweetness and a clean, cooling finish. It is a favorite among drinkers who want Wuyi structure without heavy charcoal roast dominating the cup.

Shui Xian

Shui Xian is one of the oldest and most widely grown Wuyi rock teas, named for the narcissus flower it is said to resemble. The leaves are large and dark, and the cup carries a woody, mineral backbone with floral orchid notes and a smooth, lingering sweetness. Roasted examples add warm toasty depth, while the underlying 'yanyun' rock character keeps the finish clean and structured.

Qi Lan

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

3–6 times

Shui Xian

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

3–6 times

Qi Lan

Medium caffeine — roughly 30–50 mg per brewed serving

A moderate, steady lift without an intense spike.

Shui Xian

Medium caffeine — roughly 30–50 mg per brewed serving

A moderate, steady lift without an intense spike.

Qi Lan

China · Fujian (Wuyi)

Qi Lan is a traditional Wuyi yancha cultivar, grown across the Zhengyan core zone and surrounding Wuyi mountains.

Shui Xian

China · Fujian (Wuyi)

Shui Xian is grown throughout the Wuyi mountains and is a parent cultivar for many other rock teas.