Cultivar:Mi Lan Xiang "Honey & Orchids Aroma"
Elevation: 1,000 - 1,200m
Harvest: March 2019
Phoenix Dancong is a special style of oolong tea produced in Fenghuang "Phoenix" Mountain, a coastal region celebrated for its mineral-rich soils, foggy climate and rocky landscape. The region is home to diverse cultivars developed through generations of selective cultivation. Many are named after a xiang or "aroma" type. It is said these tea trees mimic the aromas of various flowers and fruits, like Tuberose, Honey & Orchids, or Almond while others are named from farmer tales. Mi Lan Xiang, or "Honey & Orchids Aroma" is a popular cultivar that is beloved for its luscious floral aroma and sappy sweetness that evokes ripe peaches drizzled in honey. This cultivar tends to showcase those aromas upfront even from the initial tea rinse and first infusion, whereas other cultivars may need a little patience to bloom.
This 2019 selection is noticeably complex with a medium roast that produces vivid notes of caramelized peach, baked apple, oro blanco grapefruit zest, and wildflower honey.
Gaiwan Brewing Guidelines:
Add 7g tea leaves per 150ml of water
Water Temperature: 200°F
Rinse briefly one time
1st infusion: 20 Seconds | 2nd infusion: 30 seconds | 3rd: 1 minute | 4+: add 15 seconds per infusion
Gaiwan Brewing from Rishi Tea on YouTube.
We encourage you to experiment with the quantity of tealeaves and the length of the infusion time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.