Large trees dot terraced stone walls creating flat surfaces along the steep slope. Soils here are a rich, red colored and clay-like. The trees' lush green colors and large size of the tea leaves form an umbrella-like canopy. These trees that will yield Honey Orchid Fragrance (Mi Lan Xiang) are about 200 years old. Harvesting is done using ladders. After plucking, the leaves are sorted, withered, abraded and shaped, rested and oxidized; abraded again on bamboo mats breaking down leaf cells releasing juices and lightly fired; then rested and further oxidized and after a time, fired once again to further develop aromas and flavors. The flavors created are famous and enduring.
Lot Notes. Over the years, the tea maker has shown a skill in crafting elegant flavors in his various Dan Cong style oolongs and this flavor in particular. As well, his Mi Lan Xiang cultivar has won awards both China-side and in the U.S. In tasting this year's lot, we noted its high aroma and its clean sweet notes. Based on taste of the 2nd and 3rd cuppings - both offering a growing mouth feel, complex flavors and an uplifting finish, the choice was clear.
Tea Facts. Lot was made in 2026. The farm is at an elevation of approximately 1800 meters. Contrasting temperatures – sunny warm by day, followed by mists and colder nights, are one factor that serves to form and clarify its taste. Additionally, this oolong was harvested from an older tree with roots reaching deep into the mineral-rich soils and fresh sub-surface springs of WuDong Mountain.
Tasting Notes. Floral, fruit-sweet flavors are evident. Steeped, we find hints of peach, a note of honey, and a natural and complex sweetness. In the 2nd steep, the leaves are opening and releasing flavors of stone fruit, wet and rich. Two firings over wood charcoal ovens have locked in multilayered flavors that will linger long after tasting.
Brewing Suggestions. Use 3-4 grams of leaves for 6-8 ounces of water. Boiling water is best, briefly rinse the leaves and pour off to "awaken" the leaf. Explore, try a two-minute steep time and see if you enjoy the taste. We recommend to not leave the leaves in water as the tea will over-steep. It also preserves the flavors in the leaves for additional steeps. Multiple steeps, 4-7 times, are there to enjoy.
SKU: O-PBO-MLX-6
Oolong Tea
Add 30 seconds for each successive steep — flavors evolve.
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.