Old Tree Phoenix Oolong - Honey Orchid Aroma | Wudong Feng Huang Dan Cong Mi Lan Xiang - Option: 50 g

The Phoenix Dancong “Honey Orchid” (蜜兰香, Mìlán Xiāng) is one of the most celebrated aroma types in the Phoenix (Fenghuang) oolong tradition. Its hallmark is a sweet honeyed core fused with delicate orchid floral notes, producing the signature “浓蜜幽兰” (rich honey, subtle orchid) character. Because the cultivar is robust, easy to cultivate, and relatively forgiving in processing, it has become one of the most widely planted Dancong varieties in Chaozhou.

This cultivar gained broad popularity in Phoenix in the late 20th century. While local oral memory suggests Honey Orchid trees were planted in forest margins already in the late 1970s–early 1980s, large-scale grafting and expansion efforts took off in the 1990s. Farmers across numerous Phoenix villages and adjacent regions like Raoping and Tiepu adopted it, making it one of the most widely planted aroma types in the Dancong portfolio.

This Honey Orchid Phoenix Dancong captures the soul of the Phoenix tea mountains: sweetness, floral complexity, and mountain resonance (shan yun). It is both accessible (for daily drinkers) and captivating (for connoisseurs). Under reliable roasting and proper brewing, it offers multi-infusion life, evolving depth, and aromatic gentleness.

Brewing Tips & Best Practices

Water & Vessel

• Use freshly boiled water (≈ 95–100 °C / 203–212 °F), slightly cooled for delicate opening

• Use a gaiwan or small clay / porcelain teapot to concentrate aroma

• High-quality spring water or filtered water enhances minerality and sweetness

Leaf Dose & Ratio

• Use ~6–10 g per 100 ml (or fill gaiwan ~2/3 to 80%)

• For richer, honeyed style, lower leaf amounts (6 g) suffice

Infusion Strategy (Gongfu style)

1. Rinse: A quick rinse helps awaken the leaf (optional)

2. First brew: 10–15 seconds (wet the leaves, open aromas)

3. Subsequent brews: Increase steeping time gradually (15 → 30 → 45+ seconds)

4. Expect 10–15 infusions, depending on leaf quality

5. No need for extended steeping or “soak and hold” — prompt decanting preserves clarity

Roast Awareness

• A heavier roast brings out deeper honey, caramel, and roast aromas, but risks masking floral nuance

• A lighter roast emphasizes floral elegance, but may feel less warm — adjust infusion time accordingly

• After roasting, allow the tea to rest sealed ~10–14 days to let residual “fire aroma” settle

Temperature Notes

• First two infusions reveal roast level — if liquor is pale, increase temperature or shorten brewing

• For lower-grade or summer teas, lower temperatures may preserve sweetness

Flavor Evolution

• Expect honey → floral → mineral → roasted layers as infusions progress

• A hallmark is hui gan (回甘) — lingering sweet aftertaste on the tongue