EN
Mi Lan Xiang Dancong is a single-bush tea with the aroma of honey orchid. It is one of the brightest and most popular Guangdong oolongs. The name translates as "single bush with the aroma of honey orchid" and describes the character of the tea precisely.
The variety arose from centuries of natural cross-breeding of Shui Xian bushes on Phoenix Mountain and subsequent selection. It is the same Feng Huang Dan Cong, but with a more pronounced honey and floral aroma. The tea is valued for its juiciness, body and bright floral-citrus palette.
Characteristics
- Type: Dancong oolong (single bushes)
- Region: Phoenix Mountain, Guangdong Province, China
- Form: loose leaf
- Flavor: juicy, full-bodied, slightly astringent, citrus and spices
- Brewing: 90–95 °C
Aroma and Taste
Dry leaf: intense, spicy and floral, with notes of pine needles, blackcurrant leaf, rye bread, grapefruit and white carnation.
Liquor: a juicy, full taste, pleasantly astringent, with nuances of citrus and spices.
Aftertaste: a distinct honey aftertaste.
Why You'll Love It
This tea is invigorating and helps you focus, so it is good for working hours and afternoon tea. It is strongly fragrant and holds its aroma for a long time in an empty cup. It suits those who love expressive floral oolongs.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 8 g of tea
- Water at 90–95 °C
- First infusion 20–30 s, then add time
- The tea holds up for 7–8 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 90–95 °C
- Steep for 3–5 min
- The leaf can be re-steeped 2 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
