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Product description
1) First Fired Old Bushes Mi Lan Xiang Dancong [FINISHED] from the April 2025 harvest Wudong Mountain is rare and limited to season, it reveals vibrant floral and lychee notes, bright, elegant, and beautifully refreshing. It is roasted with a first-level light fire, allowing the true character of the tea leaves to shine through. A seasonal Dancong to enjoy for a limited period of time.
2) Light-Medium Roasted 80-Year-Old Mi Lan Xiang Dancong (Charcoal roasting) from Wudong Mountain. Freshly harvested in April 2025, charcoalroasted by our award-winning master. It features a vibrant, identical aroma reminiscent of sweet potato peel, the signature characteristic (品种香) of Mi Lan Xiang. When you take a sip, the honeyed rhythm (蜜韵) gently expands from your mouth to your nose and throat. Its silky texture and refined orchid floral aftertaste provide a long-lasting, elegant sweetness that lingering and distinguishes it from an ordinary Mi Lan Xiang.
We recommend using the Chaozhou bone china Gaiwan or normal porcelain Gaiwan instead of a clay teapot for this one.
3) Medium-Heavy Roasted Mi Lan Xiang is grown at an altitude of 800 meters in our garden in Da Shu Wan within the Phoenix Mountain. It offers a great quality-to-price ratio, making it an ideal choice for a delicate daily dancong oolong tea cherished by repeat customers.
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
1) First Fired Old Bushes Mi Lan Xiang Dancong [FINISHED] from the April 2025 harvest Wudong Mountain is rare and limited to season, it reveals vibrant floral and lychee notes, bright, elegant, and beautifully refreshing. It is roasted with a first-level light fire, allowing the true character of the tea leaves to shine through. A seasonal Dancong to enjoy for a limited period of time.
2) Light-Medium Roasted 80-Year-Old Mi Lan Xiang Dancong (Charcoal roasting) from Wudong Mountain. Freshly harvested in April 2025, charcoalroasted by our award-winning master. It features a vibrant, identical aroma reminiscent of sweet potato peel, the signature characteristic (品种香) of Mi Lan Xiang. When you take a sip, the honeyed rhythm (蜜韵) gently expands from your mouth to your nose and throat. Its silky texture and refined orchid floral aftertaste provide a long-lasting, elegant sweetness that lingering and distinguishes it from an ordinary Mi Lan Xiang.
We recommend using the Chaozhou bone china Gaiwan or normal porcelain Gaiwan instead of a clay teapot for this one.
3) Medium-Heavy Roasted Mi Lan Xiang is grown at an altitude of 800 meters in our garden in Da Shu Wan within the Phoenix Mountain. It offers a great quality-to-price ratio, making it an ideal choice for a delicate daily dancong oolong tea cherished by repeat customers.
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.