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Mi Lan Xiang – Old Bush Honey Orchid Fenghuang Dancong Oolong Tea

Mi Lan Xiang – Old Bush Honey Orchid Fenghuang Dancong Oolong Tea

$25.00
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Old Bush Honey Orchid Dancong is one of the most celebrated aroma types of Phoenix Dancong oolong tea, originating from the Phoenix Mountain tea region of Chaozhou, Guangdong, China. Made from leaves harvested from tea trees over 50 years old, these mature trees have developed deep roots in the rocky mountain soil, contributing to a tea with remarkable depth, richness, and complexity. Its signature character combines natural honey sweetness with an elegant orchid fragrance, making it a distinctive and highly prized Phoenix Dancong.

The tea releases an enchanting aroma of natural honey, delicate orchids, and sweet steamed potatoes. Its bright golden-orange liquor is clear, smooth, and full-bodied, with a rich yet balanced flavor and a naturally sweet character. Each sip brings a pleasant sweetness and a long, refreshing finish, with lingering floral notes that remain in the mouth. Highly enduring, this Old Bush Honey Orchid maintains its fragrance, sweetness, and depth through ten or more infusions, offering a satisfying experience from the first brew to the last.

Traditional Phoenix Dancong craftsmanship plays an essential role in shaping its distinctive character. Carefully selected leaves from mature tea trees undergo traditional withering, oxidation, and roasting processes, allowing the tea’s natural floral and fruity aromas to develop while preserving its deep, smooth character. With proper aging, the tea can gradually develop greater depth and mellowness, while its honeyed sweetness and floral fragrance become increasingly harmonious. The soft, vibrant infused leaves, often displaying the classic green leaves with red edges, reflect the traditional craftsmanship and quality of authentic Phoenix Dancong.

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Steeping Guidelines

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:25. Brew with water at 100°C (212°F). For each infusion, pour the water from a fixed height directly onto the leaves to enhance aroma and flavor release. Immediately pour out the tea liquor after adding water—do not let it steep. Begin tasting from the first infusion. Starting from the fifth infusion, gradually increase the steeping time with each subsequent brew if needed. Pour the tea liquor completely out after each brew. Bottled water is recommended to ensure the delicate flavors.

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