Xue Mi Lan Xiang
This exceptional Phoenix oolong is called Xue Mi Lan Xiang. It translates honey-orchid fragrance and describes the character of the tea. Xue Mi Lan Xiang is harvested in winter during a warm period when the tea plant starts budding. The tea is characterized by its particularly honey-like sweetness which is underlaid with a subtle fragrance of orchid. This type of oolong is also called Phoenix Dan Cong and can be infused several times.
Dan Cong Oolong tea
Dan Cong Oolong tea is grown on the slopes of the Phoenix Mountains around the city Fenghuang together with other crops and is partly wild. Through this high biodiversity are pest naturaly controlled and the use of pesticides is unnecessary. The Phoenix Mountain range extends between a height of 300 and up to 1500m. The climate with an average temperature of 22°C is considered mild.
Tea production in Chaozhou has a tradition of over a thousand year and the historical knowledge of the art of tea is passed on from generation to generation. This special type of tea is grown by a boutique farm in Fenghuang and thanks to centuries-old knowledge is processed into a top class oolong. The whole family is involved in the harvest and the entire tea production. It is still produced in the traditional way: the tea is dried and wilted in bamboo trays and then roasted over charcoal fire. The most important work step, the withering, is still done manually by the Teamaster. This is of course very time-consuming but has the advantage that you have maximum control over the withering process. The results speak for themselves! In our blog post you can see how Tea Master Song processes the tea leaves and at the same time passes on his knowledge to a student.
Harvest: Winter 2020
Aroma: Honey-sweety with a hint of Orchid
Oxidation: Appx. 30%
Terroir: Fenghuang, Chaozhou, China
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when Xue Mi Lan Xiang is not drunk too hot. Wait instead until it has cooled down a little bit in the cup.
This tea is especially suitable for preparation in the Gaiwan or in a small Yixing pot in Chaozhou Gongfu style. Brewing times should not be too long, as Dancongs naturally contain more bitter substances. If you dose the amount of leaves well, you can still steep it directly in a pot or cup and just let the leaves sink to the bottom and add some hot water if necessary.
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