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2024 Spring Chaozhou Tea Grower Spring Oolong Tea Heavy Floral Mi Lan Xiang

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The Honey Orchid Dancong belongs to the honey aroma category, and only the high mountain Mi Lan Xiang has this honeyed floral aroma and taste. Once brewed, this tea will deliver a slightly roasted flavour combined with a floral aroma
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  • Description
  • Mi lan xiang (honey-orchid scent) dancong oolong
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Specifications
2024 spring MiLan Xiang ( Honey Orchid ) Dan Cong Oolong tea with outstandng honey ,brisk & fresh taste ,orange yellow liquor and resistant to brew .

Suitble for daily drink 
an altitude of at least 600 meters. 

Dried Tea

Tea Liquor

Infused Leaf 


packing 



Mi lan xiang (honey-orchid scent) dancong oolong unsurprisingly honey-sweet liquor and noticeable orchid fragrance. This varietal has a profile that is very easy to accept, and part of the reason it is one of the most popular and commonly found dancongs.

Dan Cong Honey Orchid is described as having a contradictory body and aftertaste. This tea is fruity, sweet-honeyed base, light-bodied and incisive, with a surprisingly pleasant bitter edged aftertaste. Some says it has a sweet lychee flavor. Suitable for multiple infusions.

The Honey Orchid Dancong belongs to the honey aroma category, and only the high mountain Mi Lan Xiang has this honeyed floral aroma and taste. Once brewed, this tea will deliver a slightly roasted flavour combined with a floral aroma and the distinctive sweet honey after taste. This tea is also delicious if allowed to cool, when the flavours become more pronounced.




Sensory evaluation 

Once brewed, this tea will deliver a slightly roasted flavour combined with a floral aroma and the distinctive sweet honey after taste. 



Milanxiang grow in fenghuang (phoenix) town ,chaozhou city guangdong , china .local in the top of the guangdong china ,
foggy all year , hundreds of miles without pollution ,The most suitable natural growth of plants


Our tea mountain View 



Share this link to your facebook ,twitter,google+,pinterest,VK, LinkedIn ,instagram (any 3 ,could get the free sample of my father's collection TEA )

 
A sweet and fruity fragrance with flavour notes of lychee, vanilla and honey. Characterised as a fruity type of Dancong, it is one of our best sellers and would serve as the best introduction into the world of Dancong oolong teas. 


Original: fenghuang moutain Chaozhou, Guangdong province  
Tea master : Song Lin 
Harvest time: 2021 spring
Picking standard: Two or three half-matured tea leaves  
Dried tea color: Bloom dark brown color  
Shape: Tight, lightly-twisted stick shape  
Aroma: Natural, fresh nutty aroma, with unique honey & floral fragrance  
Taste: Mellow taste, with long-lasting sweetness  
Tea soup color:Bright golden yellow
 

 

Brewing

We suggest to brew gongfu style to gain the best out of the tea. 

-Use 3-5g per 100mL.

-Use boiling water (100C) for the rinse and first infusion.

-Use under boiling (95C) for the next 3 infusions.

-Use 90C when the leaves have opened up entirely. 

 

Teaware

A thin porcelain gaiwan or a zhuni clay pot is your best bet. The thinner teawares retain the fragrance well; zhuni clay is a thinner type of clay. 

 

About our farm

Our farm is based in Wudong village, Chaozhou, China. Wudong village is far from the hustle and bustle of the city, away from pollution. Our family has been on this farm for the past 80 years, crafting the  best dancong. We mostly sell to people in China, but we believe that the rest of the world needs to know what true tea is like! If you have any questions, feel free to email us at 13539809549@163.com

 

To ensure maximum quality, we only harvest our leaves four times a year. Our older bush teas (luxury teas) are harvested once a year.

Our Spring and Winter harvest are the best due to the low temperatures.

Our farm is at an else

1 We handpick all of our leaves, careful to pick only the optimum leaves. We pick 1 bud+1-2 leaves

2 Then, we sun wither the leaves. This is a carefully timed process and depends fully on the sun.

3 Then comes the indoor withering. We then bring the leaves indoors to cool them now. 

4 After the cooling, they are layed on large bamboo sieves. They are then tossed vigerously to “dance” the leaves, done 5-8 times. This process softens the edges which draws out more flavors.

5 The oxidation part is next, done in an air conditioned environment. The dancong leaves are partially fermented in a large pile overnight. In the morning it is then fired at 180 degrees. 

6 The leaves are then fixed to a temperature of 230 degrees.

7 At this step, the leaves are ready to take on their distinct shape. The leaves are rolled continuously; this crushes the leaves but doesn’t break them. This releases the oils out of the leaves which give it the “dancong taste.”

8 A machine then takes the job of rolling the leaves out of clumps and into individual leaves.

9 The dancong leaves are back in the oven, dehydrating the leaves. This step is done in a wood fired oven, giving the floral taste.

10 We then meticulously check every leaf to make sure it is of upmost quality. We take out all the old leaves and stems.

11 The leaves are ready to be roasted. The dancong maocha is roasted for 10 hours by charcoal roasters, checked every hour or so. This process must be carefully watched.

12 It is finally done! We package our fresh dancong; where it is then shipped to you!

 

Please be aware that due to your computer monitor display the color may have some difference between the picture and the physical item

Please according to you to buy the dress fabric, select the corresponding fabric color chart

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