Mi Lan Xiang Dancong Oolong | Fenghuang Shan 2023

Description

ORIGIN & HARVEST TIME

China, Canton (Guangzhou), Fenghuang Shan, Wudongshan, 2023

CHARACTER

High-quality Mi Lan Xiang, offering a refreshing elderflower taste characteristic of its variety. Its beautiful, hand-rolled leaves give a clear, sweet-orange infusion. With short infusions, you’ll experience vibrant, fruity, and spicy notes. Recommended even for beginners due to its easy-drinking nature and remarkably fine taste.

Feng Huang Dan Cong is a special oolong cultivated in the Phoenix Mountain rocky region, situated in the northeastern part of Canton, near the South China Sea, almost in line with Taiwan.

In the rocky mountainous terrain, the breakdown and weathering of solid rocks, combined with natural forests and diverse vegetation, create an environment where tea trees, with their deep-reaching roots, draw nutrients from the rich mineral content of various rock types. Additionally, the deep, humus-rich forest soil provides organic matter.

This region is one of the oldest oolong-producing areas, housing numerous trees over a hundred years old, with some reaching 5-600 years. Originally planted from seeds, these trees developed semi-wild in natural conditions, growing in a half-tree, half-bush manner alongside other plants. Through the extensive root system, the tree extracts nutrients from deeper and larger areas, resulting in a more concentrated and rich content in the leaves of a given size. The rich soil and aged plants impart a distinctive, unique flavor with concentrated quality to the teas grown here. Thanks to their higher mineral and trace element content, these teas offer intense aroma, a long aftertaste, and exceptionally rich infusions.

BENEFITS

Rich, Aromatic, Long lasting taste, Fruity, Spicy

STRENGTH-CAFF: 5/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 40-60 seconds. / 10 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 80-90 C° water 2-3 times, for  1-2 minutes. / 3 inf.