This exceptional Dan Cong is called Mi Lan Xiang. It translates honey-orchid fragrance and describes the character of the tea. Mi Lan Xiang Dan Cong is characterized by its particularly honey-like sweetness which is underlaid with a subtle fragrance of orchid. This type of oolong is also called Phoenix Dan Cong and can be infused several times.
Dan Cong Oolong is grown on the slopes of the Pheonix mountains around the city Fenghuang together with other crops and is partly wild. Through this high biodiversity are pest naturaly controlled and the use of pesticides is unnecessary. The Phoenix Mountain range extends between a height of 300 and up to 1500m. The climate with an average temperature of 22°C is considered mild.
Tea production in Chaozhou has a thousand year old tradition and the historical knowledge of the art of tea is passed on from generation to generation. This tea is grown by the family Cha Xiang Si Hai from Fenghuang and thanks to a centuries-old knowledge processed to a superior oolong. The whole family is involved in the harvest and also in the entire tea production. The tea is still traditionally processed like in times of Lu Yu: The leaves are withered and dried in bamboo trays and then roasted over charcoal fire.
Through the high oxidation and the strong roasting is this Dan Cong good storable and particularly interesting for connoisseurs who like to mature vintage teas. This particular Mi Lan Xiang was stored in Fenghuang for 30 years. He has thereby reached a very advanced maturity and thus resembles more well-matured Sheng Puerh.
Harvest: Spring 1988
Taste: Sweet and mild.
Oxidation: appx. 50%
Origin: Fenghuang, Chaozhou, China.
Preparation: In this blogpost you will find a description of how to brew Oolong tea
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is especially suitable for preparation in the Gaiwan or in a small Yixing pot in Chaozhou Gongfu style. Brewing times should not be too long as Dancong by nature has more bitter notes than other Taiwan Wulongs. If you dose the amount of leaves well, you can still steep it directly in a pot or cup and just let the leaves sink to the bottom and add some hot water if necessary.
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