-
Product description
Orchid Blossom Fragrance (Lan Hua Xiang)
Lan Hua Xiang is a refined and elegant aroma type of Phoenix Dancong Oolong from Chaozhou, Guangdong, known for its delicate orchid-like fragrance and graceful floral depth. It's delicate, subtle and beautiful especially in spring & summer, a personal favourite aroma type of Macey ☺️
In high-quality Dancong, this aroma is naturally formed through cultivar, mountain terroir, oxidation, roasting, and careful craftsmanship — never by scenting or flavouring.
Our selection focuses on the qualities that define a premium Lan Hua Xiang: a clear orchid fragrance, a smooth texture, a clean structure, and a long floral-sweet aftertaste. The tea opens with notes of fresh orchid, magnolia blossom, honey, and soft stone fruit, unfolding with brightness, depth, and quiet complexity across multiple gong fu infusions (short infusions)
Tea Information
Classification: I
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan. As an alternative to heavier roasted Dancong, it can be polished with a Yixing Zhu Ni or Chaozhou Red clay pots.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.
Product description
Orchid Blossom Fragrance (Lan Hua Xiang)
Lan Hua Xiang is a refined and elegant aroma type of Phoenix Dancong Oolong from Chaozhou, Guangdong, known for its delicate orchid-like fragrance and graceful floral depth. It's delicate, subtle and beautiful especially in spring & summer, a personal favourite aroma type of Macey ☺️
In high-quality Dancong, this aroma is naturally formed through cultivar, mountain terroir, oxidation, roasting, and careful craftsmanship — never by scenting or flavouring.
Our selection focuses on the qualities that define a premium Lan Hua Xiang: a clear orchid fragrance, a smooth texture, a clean structure, and a long floral-sweet aftertaste. The tea opens with notes of fresh orchid, magnolia blossom, honey, and soft stone fruit, unfolding with brightness, depth, and quiet complexity across multiple gong fu infusions (short infusions)
Tea Information
Classification: I
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan. As an alternative to heavier roasted Dancong, it can be polished with a Yixing Zhu Ni or Chaozhou Red clay pots.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.