2019 early-spring Mi Lan Xiang, where honey and a cooked sweet potato note come through in the cup.
Tea Profile
At a glance: 2019 · Phoenix Dan Cong oolong (Fenghuang, Chaozhou) · Sample 10g
- Dry leaf: Dark, neat, tight threads.
- Aroma: Honey-like, with a cooked sweet potato note, especially in the liquor.
- Liquor: Clear.
- Taste: Sweet and refreshing, spreading across the whole mouth.
- Aftertaste: Lingers long.
Brewing Guide
- Warm a gaiwan or small teapot and add about 6–7g of leaf per 100ml.
- Use water at about 95°C (203°F).
- Give the leaves one fast rinse.
- Start with 5–10 seconds, then add roughly 5 seconds per round.
- Decant fully into a fair cup each time.
Treat these as a starting point and adjust to your taste.
Storage
Zip the bag tight and keep it in the fridge to protect the fresh fragrance. Let it warm to room temperature before opening to avoid condensation.
About the Leaf
You may see some of these; they vary from bag to bag:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
