Qi Lan (or Rare Orchid) is lesser known but unique Wuyi Yancha. The varietal was introduced from southern Fujian to Wuyi Mountains in the 1990s and flourished in the soil and climate in the ecological reserve.

The tea made from this cultivar usually has low to medium level of oxidation, and the processing method involves multiple low-heat, extended baking periods where the floral and fruity taste is preserved and enhanced. Qi Lan has a distinct, robust aroma, the exposed orchid fragrance is rich and persistent, the taste is mellow and the aftertaste stays in the mouth for a long time.