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Phoenix Mt. Wudong Dancong Oolong Mi Lan Xiang "Honey Orchid" 2011 Spring Premium - 50g

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Product Description

Phoenix Mt. Wudong Dancong Oolong Mi Lan Xiang "Honey Orchid" 2011 Spring Premium Tea is a rare and wonderful experience. Mi Lan Xiang (honey orchid) Dancong belongs to the honey aroma category. Our Mi Lan Xiang is 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 that is highly sought-after for many tea connoisseurs.

This tea is a high-roasted tea. You may store it at normal temperature for a long time. As a high-roasted tea, this oolong is reported to have better medicinal qualities and is commonly drunk by local people.

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

Quantity: 50 grams

Harvest time: 2011 spring

Origin: Fengxi, Mt. Wudong, Chaozhou, Guangdong province

Picking standard: two or three half-matured tea leaves

Shape: tight bar shaped tea leaves

Dried tea color: bloom dark brown color

Aroma: natural and fresh unique floral fragrance

Tea soup color: bright golden yellow

Taste: freshness, mellow, thickness, unique flower taste

Brewing vessel: Gaiwan (120cc) or Yixing tea pot (120cc)

Water: purified or mineral water is the best.

Brewing guidelines: Gaiwan or Yixing pot (120cc): 5-7grams per session (based on personal taste); the water temperature should be over 98°C or 209°F.

1) First to warm up the vessels by pouring hot water over the them.   

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

3) Washing 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







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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