This Mi Lan Xiang Phoenix Dan Cong Oolong Tea, also known as "Honey Orchid Aroma," was harvested in the spring of 2025.

The tea trees had accumulated nutrients throughout the winter, producing leaves of rich inner quality.

After being processed into fresh tea using traditional methods, the leaves undergo a total of four roastings—including the initial shaping roast—spaced over five months at six-week intervals.

Traditional Roasting Process

The gradual roasting process of Dan Cong Oolong Tea:

• Removes moisture and astringency
• Allows the fire aroma, tea fragrance, and honey-like sweetness to blend harmoniously
• Transforms the tea into a mellow and full-bodied flavor

After the final roast, the tea undergoes a “settling” period to dissipate residual heat. This restores its natural character and achieves a balanced harmony of aroma and taste.

This is a true labor of “Gongfu”—a meticulous process requiring both patience and expertise.

By October (around the Mid-Autumn Festival), the traditional processing is fully complete. Only now does the tea, having reached harmonious flavor with low moisture content, begin its transformation toward smoother aging.

It is this standard of "full roast" readiness that dictates Chinese Tea Group's consistent release of these traditionally charcoal-roasted Dan Cong Oolong Teas after the Mid-Autumn Festival. This ensures authenticity and richness, rather than rushing to market with spring harvest teas.

Origin and Heritage

Grown on Phoenix Mountain in Chaozhou, Dan Cong Oolong tea trees are of various varieties. Among them, Mi Lan Xiang has earned its status as a "national tea" over centuries, cherished by local tea growers and enthusiasts. It stands as a timeless classic of Phoenix Oolong Tea.

In our local tea houses, this variety has long been favored by customers.

This batch, like the Mi Lan Xiang (Honey Orchid Aroma) – 2020 Roasted, comes from Mr. Li’s family tea gardens:

• Altitude: 800–900 meters
• Location: mid-to-high mountain tea region

Appearance and Aroma

Our Mi Lan Xiang Dan Cong Oolong Tea (Honey Orchid Aroma) - Spring Harvest:

• Features tightly rolled, dark, and glossy dry leaves
• Exudes a complex aroma of honey and charcoal roast

Over time, the fire aroma gradually fades, yet the liquor continues to carry the soft, lingering taste imparted by roasting.

Tasting Notes by Infusion

First Infusions (1-3 cups)

• Tea liquor is rich and full-bodied
• Honey sweetness fills the mouth
• Carries the “honey-sweet potato aroma” prized by seasoned tea drinkers
• Warm, grainy sweetness interwoven with the honeyed base forms a solid flavor foundation

Blooming Phase (4-6 cups)

• Richness peaks upon entry
• Elegantly unfolds into long-lasting floral and fruity notes
• Deep rock sugar sweetness emerges
• “Melts-in-the-mouth” experience reflects abundant inner quality and exquisite craftsmanship

Continuation (7-10 cups)

• Tea color gradually lightens
• Signature Mi Lan orchid fragrance remains strong
• The aroma is infused into the water, rather than floating on the surface

Aftertaste (10+ cups)

• Tea liquor becomes clean, sweet, and refreshing
• Flavor gradually fades, leaving a clean and pleasant finish, like lingering notes of a melody

Brewing Methods

A notable advantage of Mi Lan Xiang Dan Cong Oolong Tea (Honey Orchid Aroma) - Spring Harvest is its adaptability to various brewing methods:

• Traditional Gongfu tea ceremony
• Large teapot brewing
• Quick steeping with a tea infuser or tea ball
• Cold-brewing in a glass bottle for a refreshing experience