Origin
China
Asia
Caffeine Level (mg/1g)
Description
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Description
High Mountain Qilan Oolong – Rare Wuyi Rock Oolong from Ancient TreesHigh Mountain Qilan Oolong is a rare Wuyi rock tea cultivated deep within mist-filled mountain valleys at around 1, 600 meters. Grown in secluded gardens beneath ancient forests, these centuries-old Qilan tea trees thrive in a pristine environment shaped by cool temperatures, drifting clouds and mineral-rich soil. Wild blue orchids bloom naturally among the tea trees, reflecting the purity of this untouched ecosystem. Each leaf is hand-picked by experienced farmers following traditions similar to top-tier Dan Cong teas, then slowly charcoal-roasted to develop the signature "rock rhyme" of true Wuyi oolongs. The dry leaves are tightly twisted and uniform — dark brown with subtle smoky blue-grey tones — and feel dense and powerful in the hand. Tasting Notes
Why You'll Love ItHigh Mountain Qilan expresses both the vitality of ancient trees and the refinement of modern craftsmanship. It's a balanced, elegant rock oolong with depth, clarity and an enduring aftertaste that rewards slow, attentive brewing.
How to EnjoyBrew it gongfu-style in a gaiwan or Yixing teapot and savor many short infusions. Let the orchid fragrance linger between sips, and pair it with roasted nuts or simply a quiet moment. Mysterious, refined and deeply expressive, High Mountain Qilan is a rock oolong to treasure. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
- 011 tbsp (3 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
- 0290-96°C (195-205°F)240 mlJust add waterPour water over the leaves at the suggested temperature.
- 032–3 minGive it a momentLet the tea steep, then remove the leaves.
- 04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
- 012 tbsp (6 g)Scoop your leavesUse the amount shown for one glass over ice.
- 0296°C (205°F)240 mlBrew it hotPour hot water over the leaves.
- 033 minSteep, then strainRemove the leaves after brewing.
- 04Pour over iceCool things downPour over a glass full of ice.
- 011 tbsp (3 g)per 240 mlScoop your leavesAdd the tea to a jar or pitcher.
- 02Cold waterAdd cold waterPour cold, filtered water over the leaves and close the lid.
- 038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
- 04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipFloral rock oolong. Short steeps in a gaiwan, re-steep 5 times.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
Reviews
May 2026