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Produced By Li Xiangxi

Li Xiangxi's family works together in Tongmu applying their incredible skill at roasting to their spring-fed high mountain tea. Their proceeds go to teaching rural tea ceremony.

Tasting Profile

  • VERY FLORAL – orchid, vanilla, saffron
  • VERY FRUITY – lychee, kiwi
  • VERY SAVORY – dark brown sugar, whole wheat
  • SPICY – pine, minerality, peppercorn
Qi LanTea Varietal

Qilan is almost legendary for its deep luscious orchid notes and its subtle incense spice. The Li Family cultivates established 40+ year Qilan bushes on their rocky volcanic mountainside plot in the Wuyishan Ecological Preserve, letting the tea build complexity through biodiverse plantings, and carefully preserved natural forest cover. They hand-pick their Qilan and expertly bring out the florals through hand-crafting over a meticulous 12 hour turning and fluffing process called yaoqing. The careful and restrained roast on this Qilan really allows the florals to shine through, bolstered by the rocky minerality that the Li Family’s teas are famous for.

While Wuyishan is most famous for Big Red Robe, the Li Family cares for an incredibly biodiverse mountainside of tea to maintain a sustainable and balanced ecosystem. One of their favorite varietals is this intensely aromatic Qi Lan. Qi Lan literally translates to “orchid,” a reference to the deep smooth rounded florals this varietal displays. The Li family’s 30+ hour meticulous finishing process coaxes out all the natural aromatics and sweetness for a truly special tasting experience. This hand picked tea is one of the first to bud in the spring, turning the Li Family’s mountainside along the Longchuan gorge bright green.

Steeping Instructions


5 g.6-8
use 205° watersteep 12 secondsresteep many times
add 8 sec. each infusion


7 g.6  oz.use 205° watersteep 5 seconds
add 3 sec. per steeping
enjoy many steepings


4 g.12
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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