Introducing the 2025 Early Spring FengHuang DanCong "Lao Cong - Mi Lan Xiang" (Old Tree - Honey Orchid Fragrance) A+++ Grade, a testament to exquisite quality and craftsmanship. Crafted from carefully selected early spring tea leaves, this exceptional harvest benefits from unique weather conditions—minimal rainfall in spring 2025 enhanced the leaves’ concentrated flavors, resulting in a quality surpassing recent years. This tea boasts large, robust threads tightly rolled to perfection, offering a striking visual presentation.
Prepare to be captivated by the enchanting fragrance of orchids, delicately intertwined with spicy undertones and a luscious honey-like sweetness, all masterfully infused into the tea liquor.
The texture is luxuriously thick, velvety smooth, and remarkably resilient, providing a decadent mouthfeel that elevates the tea-drinking experience to new heights.
Indulge in the round and opulent flavor profile, characterized by a satisfying depth and complexity that leaves a lasting impression.
The potent aftertaste lingers tantalizingly in the mouth, a testament to the tea's robust character and exceptional quality.
About ‘Mi Lan Xiang’: This exceptional Dancong oolong variety hails from the Fenghuang (Phoenix) mountains of Chaozhou, Guangdong province—an area steeped in a tea production legacy dating back approximately 1,000 years. Renowned for its distinctive aromatic profile and high-quality leaves, 'Mi Lan Xiang' is revered by tea connoisseurs worldwide.
Brewing Method
To fully appreciate the nuanced flavors of this DanCong oolong:
Quantity: Use 5–7 grams of loose leaf tea per 100 ml of water.
Water Temperature: Heat water to 95–100°C (203–212°F).
Gongfu Style:
Rinse: Briefly rinse the leaves with hot water for 3–5 seconds to awaken the aroma, then discard the rinse water.
First Infusion: Steep for 10–15 seconds. Subsequent infusions can increase by 5–10 seconds.
Use a small gaiwan or teapot to enhance the aroma and control steeping time.
Western Style: Steep 3–4 grams in 200–250 ml of water for 2–3 minutes for a single infusion.
Serve in small cups to savor the evolving floral, fruity, and sweet notes across multiple steeps (up to 8–10 infusions in Gongfu style).