Qi Dan
Qi Dan is a single Wuyi rock oolong cultivar and, more importantly, one of the clonal lineages propagated from the surviving Da Hong Pao mother trees. Where commercial Da Hong Pao is almost always a blend, Qi Dan is sold as the pure single-cultivar (chun zhong) expression of that lineage, so the variable that matters most is sourcing: zhengyan core-zone leaf versus cheaper outer-zone material. Expect classic yancha character, mineral rock rhyme over roasted stone fruit, rather than a radically different tea from a good DHP.
Dark, twisted strip-style leaf with the typical Wuyi reddish-brown roast color. Because Qi Dan is sold on its Da Hong Pao association, the real quality question is origin and roast craft, not the name: yan yun (the lingering mineral persistence in the aftertaste) should be clearly present, and its absence usually means the zhengyan claim is inflated. A well-judged roast reads as caramel and baked stone fruit, not scorch, and rough freshly-fired leaf should settle after one to three months of rest. Be skeptical of anything marketed as taken directly from the mother trees; what you can actually buy is propagated cultivar material, which is perfectly legitimate when sold honestly. Single-cultivar focus is the selling point, so a coherent, clear cup matters more here than sheer complexity.
Wuyishan, northern Fujian. The GI zone logic applies exactly as it does for Da Hong Pao: zhengyan (core scenic-area) leaf commands a sharp premium over banyan (foothill) and zhoucha (outer) material, and price tracks that geography closely. Qi Dan is one of the cultivars (alongside Bei Dou) widely regarded as a true clonal descendant of the surviving Da Hong Pao bushes, which is why it is often labeled pure-breed DHP. Processing is standard yancha: withering, bruising, partial oxidation, fixing, rolling and charcoal roasting.
Gongfu: 6-8 g per 100 ml in a gaiwan or seasoned Yixing clay, 95-100°C, a 5-10 second rinse, then 15-30 seconds for the first steep and ascending from there. Expect 6-8 infusions from good leaf. Western: 4 g per 200 ml, 95-100°C, 2-3 minutes.
Outer-zone and banyan Qi Dan runs €15-40 (about $16-43) per 100 g and is honest tea at that price. Named zhengyan core-zone material starts around €60-130 (about $65-140) per 100 g.
Prices reviewed June 2026
Da Hong Pao
Qi Dan is one of the clonal cultivars behind authentic Da Hong Pao; commercial DHP is usually a blend, Qi Dan the single-cultivar pure-breed version of the same lineage.
Rou Gui
The other major single-cultivar yancha benchmark; rou gui is sharp and cinnamon-spicy where Qi Dan carries the rounder DHP-lineage profile.
Qi Lan
Easily confused by name but unrelated: Qi Lan is an orchid-fragrant guest cultivar, Qi Dan is the Da Hong Pao clone.
Wuyi Yancha (Rock)
The parent style page covering the GI geography and the zhengyan to zhoucha price logic that governs every Wuyi rock tea.
Qi Dan (奇丹) is one of the cultivars most often used to make so-called pure-breed Da Hong Pao, the single-cultivar version sold to drinkers who want to taste the lineage without the blend. The original mother trees on Jiulongke have not been harvested commercially since 2005, so propagated Qi Dan is about as close to that pedigree as a buyable tea gets.