White Buds Chelan Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinese: qīng xiāng xíng bái yá qí lán wū lóng chá chūn chá
- Translation: Qing Xiang White Buds Chelan Oolong Spring Tea
- Type: Unroasted Oolong
- Cultivar: White buds Chelan
- Origin: Pinghe, Zhangzhou, Fujian
- Elevation: 1100m -1200m
- Harvest Date: 2026/04/21
- Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
-
A Tea Hidden in Plain Sight
Fujian Province is famous for its Oolongs—Tie Guan Yin from Anxi, the coveted Rock Teas from Wuyi Mountains. But there is a fourth gem, less known outside China yet beloved by those who have discovered it: Bai Ya Qi Lan.
-
Origins and Stories
White Buds Chelan, this oolong tea with a unique orchid aroma, originated from Pinghe County, Fujian Province. During the Qianlong period of the Qing Dynasty, that is, from 1735 to 1795 AD, a tea tree in Pengxi, Qiling Township, Pinghe County, emerged. Its newly sprouted buds and leaves were white-green. Tea farmers had an idea and picked these fresh leaves and carefully made them into oolong tea. As a result, this tea not only exudes a charming orchid fragrance, but also presents a emerald green color and a clear and bright apricot yellow soup color. In order to commemorate this unique tea tree, people named it "Bai Ya Qi Lan", and the oolong tea made from it also got its name from this. - White Buds Chelan tea is a tea with a unique flavor, famous for its refreshing taste and charming aroma. This kind of tea is made from special tea trees in Fujian Province, China. It grows in the unique local climate conditions of Pinghe Pengxi. After a special production process, White Bud Qilan tea has unique characteristics.
- White Buds Chelan tea, this treasure of the tea world, has many admirable characteristics. Its appearance is tight and uniform, and its color is emerald green and moist, which makes people fall in love with it at first sight. You can smell its fragrance when it is dry, and after brewing, the orchid fragrance is even more fragrant, noble and lasting. Take a sip, the taste is mellow, fresh and sweet, and the soup color is apricot yellow, clear and bright.
-
In-depth Tasting Process
In the tasting journey of this Baiya Qilan tea, we explored every layer of its deliciousness. From the orchid fragrance to the mellow taste, the tasting process of Baiya Qilan is unforgettable. From the subtle fragrance of dry tea to the orchid fragrance after brewing, every moment is intoxicating. When tasting, the mellow taste, fresh taste and sweet aftertaste are all unforgettable. The soup color is apricot yellow, clear and bright, and the bottom of the leaves is still plump and soft. The excellent quality is obvious at a glance. - Whether it is the taste or the aroma, it is irresistible. If you haven't tasted this kind of tea yet, you might as well try it. I believe you will be attracted by its charm and bring a wonderful tea tasting experience.
White Buds Chelan Spring Tea
$5.70
Sample 15g
Frequently Asked Questions
The last ‘premium’ tea I bought had no harvest date, no origin beyond ‘China’, and no cultivar name. Felt shady.
That’s because many sellers buy bulk tea from wholesale markets in Anxi or Guangzhou — mixed batches from unknown farms. Every bag of our Bai Ya Qi Lan includes: specific mountain (Daqin, Pinghe), harvest month (April 2026), cultivar (Bai Ya Qi Lan), processing master (Mr. Lai), and lab test results for selenium and pesticides (available on request). No mystery. No shortcuts.
Every Oolong I buy tastes great for the first cup, then turns bitter or flat on the second steep. Why?
This is the #1 complaint in tea forums. The culprit: low-quality, machine-harvested tea with broken leaves and dust. Broken fragments release tannins too quickly, giving you one good steep and then astringent garbage. Our Bai Ya Qi Lan is hand-picked using the “one bud + two leaves” standard, then hand-rolled into tight pearls. Whole leaves unfurl slowly, giving you 5–7 consistently sweet, non-bitter infusions gongfu-style. Even western-style (one long steep) remains smooth because the leaves are intact.
I tried a ‘natural orchid Oolong’ that had zero orchid smell — just generic tea. Was I scammed?
Probably. Many sellers label any cheap green Oolong as “orchid fragrance” because it sounds nice. Real Bai Ya Qi Lan’s orchid aroma is genetic, not added. The cultivar itself produces linalool and geraniol — the same compounds found in Cymbidium orchids. You can test authenticity: brew a cup, then smell the wet leaves after steeping. If you don’t get a distinct, sweet floral hit (not just “tea smell”), it’s not real Bai Ya Qi Lan. Our leaves deliver that hit every time.
I’m new to Oolong. Everything I read says ‘gongfu brewing with 20 seconds steeps’ — I don’t have time for that. Can I just use a mug?
Absolutely. That snobby advice scares away beginners. Here’s the truth: high-quality Bai Ya Qi Lan is forgiving. Use 1 teaspoon per cup, 190°F water, steep for 3–4 minutes. That’s it. No bitterness. No special gear. The gongfu method just gives you more steeps; the western method gives you a perfectly delicious cup in minutes.
I’m sensitive to caffeine. Will this keep me awake at night?
Bai Ya Qi Lan has moderate caffeine — about 30–40mg per 8oz cup (compared to 95mg for coffee). The charcoal-roasted version has slightly less because heat degrades caffeine. That said, if you drink it at 8 PM, you might feel it. We recommend the roasted version for evenings — its L-theanine content (a relaxing amino acid) balances the caffeine, giving you calm alertness rather than jitters.