Description ORIGIN & HARVEST TIME China, Canton (Guangzhou), Fenghuang Shan, Wudongshan, 2025 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. A more oxidised, medium-roasted Dancong oolong with raspberry and elderflower aromatics and a light red-tea character. Thanks to classic processing and high-quality leaf material, it brews a harmonious, very rounded, elegant, and complex cup. The tea’s strengths lie in the fine raw material, the stronger oxidation that anchors the vivid raspberry notes, and the medium roast, which adds caramelised flavours, brioche-like aromas, and gentle spice. A very refined tea specialty with spicy notes (caraway and cinnamon), citrus and elderflower aromatics, and a light fruitiness (lychee, lime). Its elegance comes from the roast-driven toasty notes, a gentle hint of bitterness, and a honeyed, creamy texture. Recommended for special occasions or moments of relaxation. Fenghuang Dancong is a special oolong cultivated in the rocky terrain of the Phoenix Mountains, located in northeastern Guangdong, near the South China Sea and roughly on the same latitude as Taiwan. In this rocky mountainous environment, the weathering of solid rock, combined with natural forests and diverse vegetation, creates ideal conditions for tea trees. Their deep-reaching roots draw nutrients from the mineral-rich bedrock, while the humus-rich forest soil provides abundant organic matter. This region is one of the oldest oolong-producing areas in China and is home to many tea trees over a hundred years old, with some estimated to be 500–600 years old. Originally grown from seed, these trees developed in semi-wild conditions, growing in a half-tree, half-bush form among other plants. Thanks to their extensive root systems, they draw nutrients from deeper and wider soil layers, resulting in leaves with a higher concentration of flavor compounds. The rich soil and the advanced age of the plants give these teas their distinctive, concentrated character. Owing to their higher mineral and trace element content, the teas from this region are known for their intense aroma, long-lasting aftertaste, and exceptionally rich infusions. BENEFITS Rich, Aromatic, Long lasting taste, Charcoal, Elderflower, Lychee, Lime, Cinnamon, Honey, Brioche 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 20 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.
