Product Overview This 2026 Early Spring "Lao Cong Mi Lan Xiang" represents the pinnacle of Chaozhou’s tea-making tradition. Harvested from ancient bushes (Lao Cong) in the Fenghuang Mountains, this batch benefited from the unique climatic conditions of Spring 2026. Minimal rainfall during the growth cycle led to a higher concentration of essential oils within the leaves, resulting in a depth of flavor that surpasses recent vintages. The dry leaves are robust, tightly twisted, and exhibit the dark, charcoal-fired luster characteristic of high-end oolongs.
Sensory Profile
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Aroma: A profound orchid fragrance intertwined with the classic "Honey Orchid" sweetness, underscored by the sophisticated, slightly spicy "Cong Yun" (bush character) unique to older trees.
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Palate: The liquor is remarkably thick and velvety. The medium-heavy roasting process adds a toasted warmth that balances the natural floral brightness.
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Mouthfeel & Finish: It offers a structured, resilient body with a potent, lingering huigan (sweet aftertaste) that remains long after the session.
About Mi Lan Xiang Hailing from the Phoenix Mountains of Guangdong, a region with over a millennium of tea history, Mi Lan Xiang is perhaps the most iconic DanCong cultivar. This "Lao Cong" variant is distinguished by its complexity, offering a more stable and "round" profile compared to younger bushes.
Brewing Instructions
To fully unlock the "Lao Cong" character, Gongfu Style is highly recommended:
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Tea-to-Water Ratio: 7–8g of leaf per 100ml.
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Water Temperature: 95–100°C (203–212°F). Use boiling water to fully express the aroma.
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The Rinse: A flash-rinse (1–2 seconds) to awaken the leaves; discard immediately.
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Steeping: * 1st–4th Infusion: Flash steep (5–8 seconds). Do not over-steep, as Lao Cong leaves release flavor quickly.
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Subsequent Infusions: Increase duration by 5 seconds per steep. This tea is exceptionally durable, maintaining its profile for 10–12 infusions.
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Vessel: A thin-walled porcelain Gaiwan is preferred for aroma clarity, though a Chaozhou red clay (Shuiping) pot excels at rounding out the heavy roast.