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Phoenix Mt. Wudong Dancong Oolong Mi Lan Xiang "Honey Orchid" 2011 Spring Imperial Song Variety - 25g

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Product Description

Phoenix Mt. Wudong Dancong Oolong Mi Lan Xiang "Honey Orchid" 2011 Spring Imperial Song Variety Tea belongs to the honey aroma category of Dancong oolongs

More information

Our Mi Lan Xiang is sourced directly from tea farmers living in Mt Wudong. Only the high-mountain Mi Lan Xiang has the honey but floral aroma and taste. It has a delicate and sweet note, with a long-lasting aftertaste that is pleasantly sweet. This tea can bear up to a high number of infusions and can compete with good Pu-erh tea in that respect. This tea is also part of our sampler pack.

Dancong Oolong tea is famous for its floral fragrance and long-lasting sweetness. In addition, the tea soup thickness is a characteristic sought after by many tea connoisseurs.

This tea is a high-roasted tea. You may store it at normal temperature for a long time. As an aged tea, this oolong has a better medical effect and is commonly drunk by local people.

All of our Dancong is sourced directly from tea farmers. My tea supplier personally visits the farmers and selects the teas.

Tea Details

Source: Daping village, Mt. Wudong, Chaozhou, Guangdong Province, China
Production Season: 2011 Spring
Roasting level: high
Picking standard: 2 or 3 half-matured leaves
Shape: tight bar-shaped leaves
Dried tea color: dark brown
Quantity: 25 grams

Features

Fragrance: natural and fresh unique floral
Tea Liquid Color: bright golden yellow
Tea Liquid Taste: freshness, mellow, thickness, unique flower taste

How to prepare

Purified or mineral water is the best.

Water temperature should be over 209°F (98°C).

1) Warm up the vessels by pouring hot water over the them.

2) Smell the dried tea fragrance: Put the tea leaves in the Gaiwan or Yixing pot and cover, shake the vessel for about 3 seconds, then smell the dried tea aroma.

3) Wash the tea: Pour the hot water into the vessels and pour out the water within 8 seconds. Smell the tea aroma on the lid first to enjoy the rock tea essence.

4) First infusion: Pour the hot water into the vessels again, and steep for about 10-25 seconds (based on personal taste)

5) Subsequent infusions: The time for the successive infusions can be 5 seconds longer than the previous infusion.

Infusion numbers: at least 15 times

Recommended Teawares:

Gaiwan (120cc) or Yixing tea pot (120cc)

Learn more about tea on our site here and on our blog.
Our guide to translating Chinese tea labels to English.

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