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Mi Hua Xiang (Honey Blossom Fragrance) is the name given to this cultivar and aroma profile by the tea master, reflecting its signature notes of honey, blooming flowers, and ripe fruit.
This tea comes from Da’an Village in the Phoenix Mountain region of Chaozhou, Guangdong, harvested from single old tea tree over 100 years of age.
According to our tea master, what distinguishes this tea is the balance between its pronounced honey fragrance and elegant floral character. The old bush material contributes greater depth, complexity, and persistence compared to younger garden teas, while the Da‘an Village high mountain environment gives the tea a clear structure and lasting sweetness.
The dry leaves release notes of honey, orchid-like flowers, and ripe fruit. In the cup, the tea presents a smooth and rounded texture with layered flavors of wild honey, floral nectar, stone fruit, and subtle roasted warmth. The deeper medium roast enhances body and richness without overwhelming the tea’s natural fragrance.
Through successive gongfu infusions, the aroma remains expressive and the liquor develops increasing depth and extreme smoothness/silky texture that is unique for this specific single tree. A lingering sweet aftertaste and distinctive mountain character remain long after each sip, reflecting the quality of the old bush material and traditional Phoenix Dancong craftsmanship.
Mi Hua Xiang (Honey Blossom Fragrance) is the name given to this cultivar and aroma profile by the tea master, reflecting its signature notes of honey, blooming flowers, and ripe fruit.
This tea comes from Da’an Village in the Phoenix Mountain region of Chaozhou, Guangdong, harvested from single old tea tree over 100 years of age.
According to our tea master, what distinguishes this tea is the balance between its pronounced honey fragrance and elegant floral character. The old bush material contributes greater depth, complexity, and persistence compared to younger garden teas, while the Da‘an Village high mountain environment gives the tea a clear structure and lasting sweetness.
The dry leaves release notes of honey, orchid-like flowers, and ripe fruit. In the cup, the tea presents a smooth and rounded texture with layered flavors of wild honey, floral nectar, stone fruit, and subtle roasted warmth. The deeper medium roast enhances body and richness without overwhelming the tea’s natural fragrance.
Through successive gongfu infusions, the aroma remains expressive and the liquor develops increasing depth and extreme smoothness/silky texture that is unique for this specific single tree. A lingering sweet aftertaste and distinctive mountain character remain long after each sip, reflecting the quality of the old bush material and traditional Phoenix Dancong craftsmanship.