Introducing our exquisite Honey Orchid Dancong Oolong (Mi Lan Xiang) tea, handcrafted with utmost care and precision. This exceptional tea hails from the mid-mountain region of Wudong, situated at an elevation of 800 meters.
This particular type of Phoenix Dancong tea is a favorite among the local Chaoshan people, who savor its rich flavors on a daily basis. Reminiscent of its renowned relative, Duck Shit Dancong, our Honey Orchid Dancong is celebrated for its extraordinary aroma that captivates the senses.
One of the reasons why Honey Orchid Dancong is often hailed as one of the most consumed Dancong teas is its unique and enticing flavor profile. The tea leaves are meticulously processed to enhance the natural honey-like sweetness, creating a remarkable balance of flavors. With each sip, one can experience a harmonious blend of floral notes, hints of ripe fruits, and a subtle undertone of roasted nuts. This captivating combination of flavors makes Honey Orchid Dancong a tea that is truly indulgent and enjoyable to drink.
Furthermore, the versatility of Honey Orchid Dancong contributes to its popularity. It can be steeped multiple times, revealing different layers of flavors and aromas with each infusion. The tea leaves hold up well to repeated steepings, allowing tea enthusiasts to fully appreciate its complexities over a longer duration. This characteristic makes Honey Orchid Dancong a tea that can be savored throughout the day, offering a truly immersive and pleasurable tea-drinking experience.
highly aromatic fragrance
mellow and mild taste
suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/100°C water (could be brewed for 7-10 times)
the 1st-3rd time: 5s
the 4th-10th time: 10s
The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea. The baking process of dancong is one of the difficult steps and tests the tea master's skill. Our honey orchid dancong is double baked in 2022 winter, thus has a slightly more full bodied profile.